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                                                                  Ingredients
                                                                  • Yes No 3/4 lb firm tofu
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 tbsp asian sesame oil
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 head bok choy, leaves and stalks
                                                                  • Yes No 4 9 oz cup bean sprout
                                                                  • Yes No 1 tsp crushed chicken bouillon
                                                                  • Yes No salt and pepper
                                                                  • Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
                                                                  • In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
                                                                  • In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 tbsp cooking oil
                                                                  • Yes No 1 lb chicken sausage
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 qt water
                                                                  • Yes No 2 cup homemade stock
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/2 lb potato
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 lb kale, leaves
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
                                                                  • Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
                                                                  • Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

                                                                  Ingredients
                                                                  • Yes No double layer chocolate cake
                                                                  • Yes No 1 cup raspberry jam
                                                                  • Yes No 3 tbsp raspbery flavored liqueur
                                                                  • Yes No foolproof buttercream
                                                                  • Yes No 6 oz raspberry
                                                                  • Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.
                                                                  Yields: 14servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    chambord
                                                                    Brands:
                                                                  • Yes No
                                                                    chambord
                                                                  Ingredients
                                                                  • Yes No 1 oz cuervo especial gold
                                                                  • Yes No 3 oz jose cuervo lime margarita mix
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 0.40 fl oz alcohol content 0.40 fl, oz
                                                                  • Rub rim of a chilled margarita glass with half a lime. Dip into salt to coat. In a shaker with ice, add Cuervo Especial Gold and Jose Cuervo Lime Margarita Mix. Shake vigorously. Strain into the margarita glass. Garnish with lime wedge. PLEASE DRINK RESPONSIBLY. JOSE CUERVO ESPECIAL Tequila. 40% Alc/Vol. ©2009 Imported and bottled by Heublein, Norwalk, CT under license from the trademark owner.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1/4 cup fat free plain greek yogurt
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 lb lean leg of lamb
                                                                  • Yes No 1 small lb zucchini
                                                                  • Yes No pita bread
                                                                  • In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Add the lamb and stir until evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
                                                                  • Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil. Season lightly with salt and pepper. Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes. Serve the lamb kebabs with the pita.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  , who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup Cream of Wheat
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No nutmeg
                                                                  • Yes No milk and butter
                                                                  • Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
                                                                  • Stir in the vanilla and a little grated nutmeg and serve promptly.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cream of wheat
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat
                                                                  • Yes No
                                                                    Minute

                                                                  Eggs baked in a ramekin are an ideal vehicle for so many ingredients. Here we take an Irish slant with assertive cheddar and delicately flavored Irish-style bangers. What to buy: Irish-style bangers can be ordered at many butchers or found online. If you can’t find Irish-style, British-style bangers will do, or use any sausage of your choice. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/2 lb irish style banger sausages
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/2 cup loosely packed irish cheddar cheese
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat 4 (6-ounce) ramekins with butter and place on a baking sheet; set aside.
                                                                  • In a medium frying pan with a tightfitting lid, melt 1 tablespoon butter over medium-low heat until foaming. Add bangers and water and cover. Cook, turning sausages occasionally, until water evaporates and bangers are browned on both sides and cooked through, about 15 minutes. Transfer to a cutting board, let cool slightly, and chop into medium dice.
                                                                  • Evenly distribute banger pieces among the ramekins. Break 2 eggs into each ramekin (being careful not to break the yolks), season with salt and freshly ground black pepper, and top each with 1/4 of the cheese. Bake until the eggs are set or to your desired doneness (18 to 22 minutes for runny yolks). Remove from the oven and let sit for 3 to 5 minutes before serving.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 6 oz cup pitted green olive
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 hero rolls
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 4 1/2 lb medium zucchini
                                                                  • Yes No 3/4 lb fresh mozzarella cheese
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 32 small basil
                                                                  • In a food processor, pulse the olives with the garlic and lemon zest until the olives are finely chopped. Add 1/4 cup of the olive oil and season with salt and pepper. Spread the olivada on the cut sides of the rolls.
                                                                  • In a small bowl, whisk the vinegar with the oregano and 1/2 cup of the olive oil. Season the dressing with salt and pepper.
                                                                  • Preheat a grill pan. In a large bowl, toss the zucchini with the remaining 1/4 cup of olive oil and season with salt and pepper. Grill the zucchini slices over high heat for about 5 minutes, turning once, until tender and lightly charred.
                                                                  • Mound the zucchini onto the rolls and drizzle with a little of the dressing. Top with the mozzarella, tomatoes and basil and drizzle with more of the dressing. Close the subs and serve right away.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8subs
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Brownies are absolutely gorgeous. I?ve used cherries and chestnuts in mine ? although it may not seem like the most obvious pairing, the chocolate makes them friends and I think they complement each other well. Arrange on boards or plates around the room for people to pick at; there won?t be any left over!

                                                                  Ingredients
                                                                  • Yes No unsalted butter
                                                                  • Yes No best quality dark chocolate
                                                                  • Yes No dried cherries
                                                                  • Yes No roasted chestnuts
                                                                  • Yes No cocoa powder
                                                                  • Yes No plain flour
                                                                  • Yes No 1 tsp 1 teaspoon baking powder
                                                                  • Yes No golden caster sugar
                                                                  • Yes No large 4 eggs
                                                                  • Yes No icing sugar
                                                                  • Yes No 1 x crème fraîche
                                                                  • Yes No
                                                                  • Brownies are absolutely gorgeous. I’ve used cherries and chestnuts in mine – although it may not seem like the most obvious pairing, the chocolate makes them friends and I think they complement each other well. Arrange on boards or plates around the room for people to pick at; there won’t be any left over!Preheat the oven to 180°C/350°F/gas 4. Line a 20cm x 30cm baking tin with greaseproof paper. In a bowl over a pan of simmering water, melt the butter and the chocolate, mixing gently until smooth. Stir in the cherries and chestnuts then remove from the heat. In a separate bowl, mix the cocoa powder, flour, baking powder and sugar. Add this to your melted chocolate mixture then stir until it’s all combined really well. Beat your eggs then mix these in, too.Pour this brownie mix into the baking tin, and place in the oven for around 15 to 20 minutes. You don’t want to overcook it, so you don’t want a skewer to come out clean. The brownie should be slightly springy on the outside but gooey in the middle. Allow them to cool in the tray for 30 minutes then carefully turn them out on to a chopping board and cut into 3cm squares. Pile them on plates and dust with icing sugar. Serve with bowls of crème fraîche, with orange zest grated over.
                                                                  Yields: 50bite-sized brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.

                                                                  Ingredients
                                                                  • Yes No alderwood chips
                                                                  • Yes No 2 lb firm whitefish fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 12 6 1/2 inch red chile tortillas
                                                                  • Yes No caribbean salsa
                                                                  • Yes No garnishes, red cabbage, red onion, fresh cilantro leaves, lime
                                                                  • Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.
                                                                  • Brush fillets with oil; sprinkle with salt and pepper.
                                                                  • Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.
                                                                  • Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.
                                                                  • Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  Gently stirring twice while baking promotes even cooking and creaminess to this dish. Pull out of the oven, stir once more, then sprinkle with cheese, and continue baking without stirring for a casserole that's golden brown on top.

                                                                  Ingredients
                                                                  • Yes No 2 lb organic yukon gold potato
                                                                  • Yes No 3 cup organic whipping cream
                                                                  • Yes No 1/4 cup chopped organic flat leaf parsley
                                                                  • Yes No 2 organic garlic clove
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 400°. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.
                                                                  • Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.
                                                                  • Bake at 400° for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.
                                                                  • TRY THIS TWIST!
                                                                  • Gruyère Scalloped Potatoes: Substitute finely shredded Gruyère cheese for Parmesan. Reduce parsley to 2 Tbsp. and salt to 1 tsp. Prepare recipe as directed, stirring 1 tsp. freshly ground Italian seasoning into cream mixture in Step 2. Note: We tested with McCormick Italian Herb Seasoning Grinder.
                                                                  Yields: 9servings
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  A colorful variation on the Stinger made with green crème de menthe instead of white.

                                                                  Ingredients
                                                                  • Yes No 1 oz green crème de menthe
                                                                  • Yes No 1 oz crème de cacao
                                                                  • Yes No 1 oz heavy whipping cream
                                                                  • Shake all ingredients with ice; then strain into a chilled cocktail glass.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  This refreshingly tart sorbet makes a perfect accent to any meal. Serve it as a light dessert or as an unexpected palate cleanser between courses.

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No ¼ cup water
                                                                  • Yes No 3 cup pomegranate cranberry juice
                                                                  • In a small saucepan over medium heat, bring the cranberries, sugar, and water to a boil. Reduce the heat to low and simmer for about 5 minutes, just until the cranberries burst and the mixture thickens a bit. Allow the berries to chill completely and then force them through a fine-mesh sieve, discarding any solids.
                                                                  • Mix together the cranberry puree and juice, and then freeze in an ice cream maker according to the manufacturer’s instructions.
                                                                  • Makes 8 servings.
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze

                                                                  Create sugar cookies in your favorite shapes perfect for any holiday or celebration. Have the kids help you decorate for a fun family project.

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No coarse sugar, granulated
                                                                  • Combine the flour, baking powder, and salt in a large mixing bowl; set aside. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately, then refrigerate at least 2 hours or up to 1 week. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack.
                                                                  Yields: 30, depending on shapes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    crisco
                                                                    Brands:
                                                                  • Yes No
                                                                    Crisco

                                                                  The difference with this recipe for Apple Brown Betty is that it is made with fresh bread crumbs and not a oat/granola topping.

                                                                  Ingredients
                                                                  • Yes No 4 cup fresh bread crumbs
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 apple
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 3 tbsp apple schnapps
                                                                  • Yes No crushed ice
                                                                  • Heat oven to 375° F. Lightly butter a 2-quart casserole or baking dish. Stir together bread crumbs and butter; set aside. Combine apples, brown sugar, lemon juice, ginger, and cinnamon, mixing until well blended. To assemble brown Betty, spread 1 cup of buttered bread crumbs in bottom of casserole; top with one third of apple mixture. Sprinkle 1 tablespoon sherry over apple layer. Spread another cup bread crumbs and top with half of remaining apples and another tablespoon sherry. Make third layer of one cup of bread crumbs and top with remaining apples and sherry. Spread remaining bread crumbs on top of apples. Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer. Serve with some decadent Royal Crown Vanilla Ice Cream or whipped cream. BACK to Bettys, Buckles, Crisps, Cobblers and more
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  The first thing you'll notice is the lemon's mellow tartness, then sweetness before the low gingery heat settles in. All that excitement in one sip.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 750 milliliter sparkling water
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 1/4 cup vodka
                                                                  • Yes No garnish, candied ginger
                                                                  • Bring 1 cup water, sugar, and ginger to a boil in a small saucepan. Stir constantly about 1 minute or until sugar dissolves. Remove from heat, and let cool to room temperature, about 15 minutes.
                                                                  • Pour sparkling water, lemon juice, vodka, and 1 cup of the ginger simple syrup over ice in a large pitcher; stir gently. Garnish, if desired, and serve immediately.
                                                                  • Serve It in Style: For an eye-catching addition to your table, serve your drinks in a samovar. Traditionally used to heat water for Russian tea, samovars can be used for cold drinks, too. Diamond Cut Samovar, suggested retail $410, by GO Home Ltd.; e-mail [email protected] for retailers.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Diamond

                                                                  Festive occasions call for bubbles, and this punch is a great way to stretch your sparkling wine dollar. Pineapple and orange flavors mingle perfectly within the mix.

                                                                  Ingredients
                                                                  • Yes No 3 cup pineapple juice
                                                                  • Yes No 2 cup Cointreau
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 3 cup club soda
                                                                  • Yes No 2 750 milliliter champagne
                                                                  • Stir together juice, Cointreau and brandy in a bowl and chill, covered, at least 4 hours or overnight. Just before serving, combine pineapple mixture with seltzer and Champagne in a punch bowl and serve over ice.
                                                                  Yields: 16
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine

                                                                  Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites. What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup salted roasted peanut
                                                                  • Yes No 1 cup peanut butter chips
                                                                  • Yes No 1 tbsp sanding sugar
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
                                                                  • Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down the sides of the bowl, add peanuts and peanut butter chips, and mix on low just until incorporated.
                                                                  • Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.
                                                                  Yields: 48cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle

                                                                  Achieve amazing flavor by rubbing a whole chicken with a paste of olive oil, herbs, and spices, then grilling it over flavored wood chips. An online reviewer noted that this is a great recipe for entertaining since it requires very little tending at the grill.

                                                                  Ingredients
                                                                  • Yes No 1 cup applewood chips
                                                                  • Yes No 12 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/3 cup chopped thyme
                                                                  • Yes No 1/3 cup chopped rosemary
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1 4 to 5 lb chicken
                                                                  • In a medium bowl, cover wood chips (if using) in water. Let soak at least 30 minutes; drain just before using.
                                                                  • In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.
                                                                  • Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.
                                                                  • Prepare your grill for indirect heat (see "How to set up your grill for indirect heat" below). The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.
                                                                  • Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they're open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.
                                                                  • Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170°, about 40 minutes longer. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.
                                                                  • How to set up your grill for indirect heat.
                                                                  • On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.
                                                                  • On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    mesquite
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    charcoal

                                                                  I have my superhuman early-morning powers to thank for the simplicity and deliciousness of this Spinach Pie Quesadilla. I also have to give credit to eggs, though. Eggs allow me to feed myself even when there’s not much else in the fridge, and I always keep them handy?then, in the East Village apartment, and now, in the dream-to-reality Brooklyn one. In the two egg recipes that follow this one, I add eggs to pasta and to a mix of vegetables, and as with the quesadilla, they transform these simple staples into a satisfying meal. Of course eggs this good can and should feed more than one, if it’s an hour removed enough from breakfast that friends might actually want to join in. Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/4 small onion
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No pinch thyme, oregano, and cayenne
                                                                  • Yes No 1 1/2 cup spinach
                                                                  • Yes No 1 8 inch inch diameter small flour tortilla
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp plain greek yogurt
                                                                  • Yes No 2 tbsp crumbled feta cheese
                                                                  • In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices.
                                                                  • Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain.
                                                                  • In another small bowl, whisk together the egg white, yogurt, and 1 tablespoon of feta. Add to the cooled spinach and mix until combined.
                                                                  • Wipe out the pan, then brush it with about ¼ - ½ teaspoon olive oil or cooking spray.
                                                                  • Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 cup coarsely chopped green olive
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No endives, radishes, cucumbers and cauliflower florets
                                                                  • Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper. Stir the spread until the fish is broken up but still slightly chunky. Serve with endives, radishes, cucumbers and cauliflower florets.
                                                                  Yields: 8
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Combine lemonade, fresh fruit, and a bottle of red wine for a colorful summertime drink. Sangria is great for entertaining because you can mix up a pitcher and be done.

                                                                  Ingredients
                                                                  • Yes No 1 rioja
                                                                  • Yes No 2 cup lemonade
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 oz brandy
                                                                  • Yes No 1 navel orange
                                                                  • Yes No 1/2 large pint blackberry
                                                                  • Yes No 1 cup club soda
                                                                  • Combine bottle of wine, lemonade, sugar, and brandy (if using) in a large pitcher and stir to dissolve sugar. Add fruit and pour in club soda. Refrigerate for 1 hour or more before serving to allow fruit to macerate and sweeten sangria. Serve in tall glasses filled with ice.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 7servings (serving size: 7 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 cup diced onion
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/4 lb yukon gold potato
                                                                  • Yes No 4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 4 oz pecorino romano cheese
                                                                  • Yes No 6 oz hot italian sausage
                                                                  • Yes No 1 oz pancetta
                                                                  • Yes No 1 cup chopped kale
                                                                  • Yes No 1/4 cup sage
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Preheat oven to 400°.
                                                                  • Cut off pointed end of each garlic head to partially reveal cloves (do not peel or separate the cloves); place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.
                                                                  • Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Place a food mill over a large bowl; pour potato mixture and garlic pulp into food mill. Press mixture through food mill; return mixture to pan. Stir in half-and-half. Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.
                                                                  • Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt, sausage, and pancetta; cook 8 minutes or until browned, stirring to crumble sausage.
                                                                  • Cook kale in boiling water for 4 minutes; strain through a sieve over a bowl, reserving 1/4 cup cooking liquid. Grate 1 ounce cheese. Combine kale, reserved cooking liquid, grated cheese, sage, and nuts in a food processor; process until finely ground. With processor on, gradually add 1 tablespoon oil through food chute, processing until combined. Ladle 1 cup soup into each of 6 bowls; top each serving with 3 tablespoons sausage mixture. Drizzle each serving with about 4 teaspoons kale mixture; shave remaining 1 ounce cheese evenly over soup.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    shave
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast (bone-in, skin-on)
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2/3 cup italian style bread crumb
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 8 1/4 lb slice smoked deli ham slices
                                                                  • Yes No 4 1 oz slice fresh mozzarella cheese
                                                                  • Yes No garlic herb pasta
                                                                  • Yes No sautéed grape tomatoes
                                                                  • Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
                                                                  • Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
                                                                  • Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.
                                                                  • Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
                                                                  • Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  The Bramble is a gin-based cocktail that seems to have slipped off many bartenders’ radar, but it’s a must-drink when blackberries are in season. What to buy: Make sure you use good-quality dry gin and crème de mûre—the lesser-quality versions will make it too harsh and cloying. Crème de mûre is a blackberry-flavored liqueur and can be found in specialty liquor stores or online. If you can’t find crème de mûre, you can substitute crème de cassis (black currant), but don’t tell any cocktail purists. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 6 large blackberry
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz crème de mûre
                                                                  • Yes No 1 1/2 oz dry gin
                                                                  • Combine the lemon juice and blackberries in a rocks glass and muddle until the berries are broken up.
                                                                  • Add some crushed ice and the crème de mûre and gin, stir to combine, and serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  For José Andrés, Christmas always means clementines, the easy-to-peel citrus with a sweet, apricot-like taste. He pairs them with tart grapefruit in a juicy, refreshing winter salad flavored with a bit of saffron—a common Spanish ingredient.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 6 pink grapefruit
                                                                  • Yes No 6 navel orange
                                                                  • Yes No 3 clementines
                                                                  • Yes No 2 tsp finely grated lemon zest
                                                                  • In a small saucepan, heat the olive oil. Transfer to a small bowl and crumble in the saffron. Let stand for 10 minutes. Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes. Add the juice to the saffron oil and let cool.
                                                                  • Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines. Finely chop the clementine and add to the saffron oil, along with the lemon zest. Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections. Pour the saffron dressing over the sections and stir gently. Serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 3 1 cup large shallot
                                                                  • Yes No 2 cup thinly sliced basil
                                                                  • Yes No 10 3 lb medium tomato
                                                                  • Yes No 3 large mango
                                                                  • In a small bowl, combine the vinegar with the olive oil; season with salt. Add the shallots and 1 cup of the basil and toss well. Arrange the tomatoes on a platter and top with the mango slices. Drizzle with the dressing, garnish with the remaining 1 cup of basil and serve.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.

                                                                  Ingredients
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 1/2 tsp bread machine yeast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 cup chopped ham
                                                                  • Yes No 1/2 2 oz cup cubed swiss cheese
                                                                  • Yes No 1 1/2 tsp cornmeal
                                                                  • Yes No 1 large egg
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
                                                                  • Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
                                                                  • Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
                                                                  • Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 1(1-pound) loaf, 8 servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup aunt jemima's yellow corn meal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 425°F. In a large bowl, combine dry ingredients (cornmeal, flour, sugar, baking powder and salt). Stir in milk, egg and melted butter or oil. Beat until smooth, about 1 minute. Bake in a greased 8 inch square baking pan for 20-23 minutes, or until a toothpick inserted in center comes out clean. Variation: Substitute 1 cup buttermilk for 1 cup milk; use 3 teaspoons baking powder with 1 teaspoon baking soda. Muffins: Add 2 tablespoons milk to batter. Preheat a cast-iron muffin pan in oven for 15-18 minutes; ladle batter into muffin pan 2/3 full. Flapjacks: Add 1 well beaten egg to batter; add enough milk to make a pourable batter. Bake on heated skillet for 2 minutes per side, or until small bubbles form along edges. Flip. Serve with melted butter and syrup.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    aunt jemima
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Aunt Jemima
                                                                  • Yes No
                                                                    Minute

                                                                  Nothing says "weekend" like pancakes for breakfast. When you see how simple it is to whip them up from scratch, you'll wonder why you never did it before.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No chocolate syrup
                                                                  • Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
                                                                  • In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
                                                                  • Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
                                                                  • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
                                                                  • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves. Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.

                                                                  Ingredients
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 1 1/2 1/8 inch lb garnet sweet potatoes, rounds
                                                                  • Yes No 2 tsp distilled white vinegar
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.
                                                                  • Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.
                                                                  Yields: 10servings as an hors d'oeuvre
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  Apple Rhubarb Cake
                                                                   1 h 10 m

                                                                  In KitchenDaily's video series, Marcus' Kitchen, Chef Marcus Samuelsson demonstrates that "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world. As a child in Sweden, Marcus prepared this Apple Rhubarb Cake, which has some surprising spiciness thanks to garam marsala, by his mother's side. Watch the related video to see Marcus prepare the Apple Rhubarb Cake recipe.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 cup chopped rhubarb
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp garam masala
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 2 tbsp bread crumb
                                                                  • Yes No 1 cup cream
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp masala
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Preheat the oven to 350°F.
                                                                  • Toss together the sugars.
                                                                  • Peel and core the apple, then slice each apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and chopped rhubarb, and then toss to coat
                                                                  • Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar together until light and fluffy, about 2 minutes. Add the egg and mix until combined. On low speed, add the flour and baking powder. Slowly add the half-and-half. Add apple and rhubarb then fold in well.
                                                                  • Butter a 9-inch spring form pan and coat with the breadcrumbs. Pour the batter into the pan and spread evenly. Bake until the center is golden brown, about 35-40 minutes. Let cool completely. Run a small offset spatula around the edge to release from pan and remove spring form.
                                                                  • To make whipped cream, place all ingredients in a bowl and whip to soft peaks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread

                                                                  Instead of making the Basic Friendship Bread Recipe that came with your Friendship Bread Starter, try this yummy Triple Chocolate Friendship Bread. This was my daughter's favorite. On Making Friendship Bread

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 5 oz instant chocolate pudding mix
                                                                  • Yes No 1 portion friendship bread starter
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup chocolate chip
                                                                  • Yes No turbinado sugar
                                                                  • Preheat the oven to 325 degrees F. Grease and flour (works best with flour-oil spray) two 8x4-inch loaf pans. Optional, sprinkle entire pans with turbinado sugar. Combine the first set of ingredients in a large bowl with a wire whisk. In a medium bowl, combine the second set of ingredients. Mix well. To the dry ingredients, add the wet ingredients. Mix until just combined. Stir in the chips. Carefully, divide batter between the prepared pans. Optionally, sprinkle tops of batter with more turbinado sugar. Bake for 1 hour 15 minutes or until done. On Making Friendship Bread
                                                                  Cuisine:YesNoamish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread

                                                                  Try one of our shaped icebox-cookie variations: Almond-Cherry Coins Apricot-Pistachio Triangles Almond and Candied Orange Zest Bars Papaya, Macadamia, and Coconut Triangles Cranberry-Orange Coins Chocolate, Walnut, and Cranberry Coins Candied-Fruit Squares Almond and Ginger Bars

                                                                  Ingredients
                                                                  • Yes No chocolate cookie dough
                                                                  • Yes No 1/2 cup chopped white chocolate
                                                                  • Yes No 1/2 cup chopped hazelnut
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • Once the flour is incorporated according to dough recipe, beat in white chocolate, hazelnuts, and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular shape. Wrap in parchment. Refrigerate until very firm, about 2 hours.
                                                                  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 3/4 cup low-fat sour cream
                                                                  • Yes No 2 oz goat cheese (chèvre)
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chives
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 lb fingerling potatoes
                                                                  • Yes No 1/2 lb peruvian purple potatoes
                                                                  • Yes No 2 tbsp olive oil
                                                                  • In a small bowl, combine the sour cream, goat cheese, shallot, lemon juice, chives, 1/4 teaspoon of the salt, and 1/4 cup of water and stir until smooth. Set aside. Using a mandoline or knife, cut the potatoes lengthwise into very thin slices. In a large bowl, combine the potatoes, oil, and remaining salt and toss well. Heat a grill pan (a cast-iron pan with ridges) over medium heat and add a single layer of potatoes. Cook until golden brown and crispy, 4 to 5 minutes per side. Cook the remaining potatoes in batches. Serve the hot potatoes with the dip.
                                                                  Cuisine:YesNoperuvian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 4 lime
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 8 6 inch corn tortilla
                                                                  • Yes No 2 cup finely shredded green cabbage
                                                                  • Yes No green tomatillo salsa
                                                                  • Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime. Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8first-course or 4 main-course servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Serve scrambled eggs with cream cheese for a delicious twist on this traditional breakfast dish. Chopped fresh basil adds an aromatic note as well.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 3 oz cream cheese
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No basil
                                                                  • Whisk together first 4 ingredients.
                                                                  • Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
                                                                  • Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
                                                                  • Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
                                                                  • Sausage-Egg Soft Tacos: Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.
                                                                  Cuisine:YesNomemphis
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain

                                                                  Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1/4 lb pork breakfast sausage
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 cup diced collard greens
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No two 1 lb pork tenderloin
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 1/2 cup dry riesling
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1/2 tsp chopped sage
                                                                  • Yes No 1/2 tsp chopped thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • PREPARE THE PORK In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.
                                                                  • Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.
                                                                  • Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
                                                                  • MEANWHILE, MAKE THE SAUCE In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.
                                                                  • Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for Hungarian Cream Puffs or Moors' Heads - Indianer in Hungarian so named because they resemble the turbans worn by some East Indians - is similar to French profiteroles. The French had a profound effect on the pastries of Hungary and Austria in the late 1800s and the connection remains strong. These miniature cream puffs can also be made in Indianer pans, similar to standard muffin tins (3-inch diameter). Usually a sponge cake recipe is used for the indianer pans, but this recipe works fine. Click here for a larger image. Makes about 3 dozen small puffs or 1 dozen large puffs

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup heavy cream and sweetened to taste
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Note: Click on the blue underlined words in the instructions below for pictures of the various steps. Heat oven to 375 degrees. Line a baking sheet with parchment paper or lightly coat 12 muffin tins with cooking spray. In a medium saucepan, bring water, butter and salt to a boil. When butter has completely melted, remove from heat and, using a wooden spoon, add flour all at once. Return to stove and stir over low heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball. Remove from heat and stir in eggs one at a time, beating well after each addition. Batter should be smooth and glossy and cling to the spoon. For mini puffs, using a cookie scoop, portion out mounds of dough on baking sheet. For large indianers, fill muffin tins 2/3 full. Bake minis for 20 minutes, large puffs longer. They should be puffy, and golden brown on top and bottom. The interior will still be moist like a popover. Let puffs cool completely before filling. For mini puffs, fill a pastry bag with a No. 6 plain tube and insert into side of puff and fill with sweetened whipped cream. Place a puff on a fork and dip in chocolate, or just dip the top. For larger puffs (minis can also be prepared this way), cut the bottom off puff, remove the moist interior, fill with cream, level, replace the bottom and dip entire puff in chocolate or just the top. Serve immediately or refrigerate until ready. Indianers don't hold well -- the puff becomes soggy -- so eat the day they are made.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  steam. We save the soft middle for last and then lick all the glaze from our fingers.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 a little yeast
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 2 cup pecan
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 1/2 cup powdered sugar
                                                                  • Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
                                                                  • Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
                                                                  • Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.
                                                                  • Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
                                                                  • To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.
                                                                  • Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
                                                                  • Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
                                                                  • About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.
                                                                  • While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.
                                                                  • Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.
                                                                  Yields: 17rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is a variation of the traditional Moroccan Baked Fish Tagine. In this version, a large, whole fish is stuffed with a shrimp, olive and rice vermicelli filling and then baked with vegetables. A Moroccan marinade called chermoula adds zesty, saucy flavor. For the nicest presentation, bake and serve the fish from the same dish. Moroccan bread is traditionally offered for scooping up the fish, vegetables and sauce.

                                                                  Ingredients
                                                                  • Yes No 1 2 kg, 4 1/2 lb large fish
                                                                  • Yes No 1 large bunch cilantro
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 tbsp paprika
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 oz rice vermicelli
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1 medium, 250 gram lb shrimp
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 small tomato
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 large potato
                                                                  • Yes No 4 tomato
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No olive oil
                                                                  • Make the Chermoula. Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade. Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.
                                                                  • Wash and dry the fish. Widen the cavity as much as possible to make ample room for the stuffing. Spread some chermoula inside the cavity and set the fish aside.
                                                                  • Cook the Shrimp. Melt 1 tablespoon butter in a large non-stick skillet. Add shrimp and 1/2 teaspoon each of salt and pepper. Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear. Drain the shrimp, reserving the liquids, and set aside.
                                                                  • Make the Rice Vermicelli and Tomato Sauce. Soak the rice vermicelli in a bowl of water for 15 minutes. Drain. While the vermicelli is soaking, make the tomato sauce. In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil. Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.
                                                                  • Add the parsley, the hot sauce, the soy sauce, the reserved liquids from the shrimp, 1 or 2 tablespoons of water, and the drained rice vermicelli. Cook uncovered, stirring occasionally, until the vermicelli is tender and the liquids are absorbed, about 10 to 15 minutes. Remove from the heat, and set aside.
                                                                  • Combine the Filling and Stuff the Fish. Coarsely chop the rice vermicelli into strands 2" to 3" long. Mix the chopped vermicelli with the shrimp and olives. Gently pack as much of the filling as possible inside the cavity of the fish. Sew the cavity closed.
                                                                  • Note: Excess stuffing can be reheated and arranged around the fish at serving time.
                                                                  • Bake the Fish. Preheat an oven to 375° F (190° C). Lightly oil a baking dish with olive oil. Distribute the carrots over the bottom of the dish, crossing them to create a bed for the fish. Place the fish in the center of the dish and spread the fish with chermoula.
                                                                  • Arrange the potato slices around the fish, and top both the potatoes and fish with tomato slices. Thin the remaining chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the vegetables. Top the fish and potatoes with the green pepper and lemon slices.
                                                                  • Bake uncovered, basting occasionally, for 1 hour and 30 minutes, or until the fish and vegetables are tender and the liquids are reduced. Carefully remove the thread used to sew the fish closed.
                                                                  • Serve the fish directly from the baking dish, or carefully transfer the fish to a platter with the vegetables and sauce. Arrange any leftover stuffing around the fish, and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  Ingredients
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp rice wine
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 lb flank steak, against the grain
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 4 scallions, white and light green parts
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Whisk soy sauce, rice wine, sesame oil and garlic in a large bowl. Add flank steak and toss to coat. Let stand 10 minutes.
                                                                  • In large nonstick skillet or wok over high heat, warm oil until hot. Add flank steak and cook, stirring often, until it loses its pink color, 2 to 3 minutes. Stir in scallions and sesame seeds, stir-fry for 1 minute longer and serve.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 lb baking potatoes, and on a turning slicer
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • In a bowl, mix the potatoes, onion, flour and eggs; season well with salt and pepper. In a skillet, heat 1/4 cup of the oil until shimmering. Drop about 1/2 cup of the latke mixture into the skillet and spread it slightly. Repeat to make 2 more latkes. Cook over moderately high heat until browned on the bottom, about 7 minutes. Turn and cook until browned, about 4 minutes. Transfer to a paper towel. Make 6 more latkes, using the remaining oil and potato mixture. Season with salt and pepper and serve hot
                                                                  Cuisine:YesNojewish
                                                                  Yields: 9latkes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscious. But at under 400 calories a serving, indulge! Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture.

                                                                  Ingredients
                                                                  • Yes No 1 lb fettuccine
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/2 cup frozen green peas
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 4 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 cup chopped flat leaf parsley
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
                                                                  • Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
                                                                  • Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
                                                                  • Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.
                                                                  • Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnay—a wine with its own creaminess. A delicious, food-friendly find is Santa Rita Chardonnay "120" from the Maipo Valley of Chile. The 2004 is just $8. — Karen MacNeil
                                                                  Yields: 8servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 small mushroom cap
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Thread vegetables evenly onto 12-inch skewers.
                                                                  • Stir together melted butter, basil, and garlic powder; reserve 1/4 cup butter mixture, and set aside.
                                                                  • Coat food rack with cooking spray; place on grill over medium-high heat. Place vegetables on rack.
                                                                  • Grill, covered with grill lid, 20 to 25 minutes or until vegetables are tender, turning and basting with remaining butter mixture every 5 minutes. Serve with reserved butter mixture. Prep: 20 min., Grill: 25 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve

                                                                  Soak wooden skewers to keep them from burning. Stand them in a tall glass or pitcher of water for a few hours or overnight.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup honey mustard
                                                                  • Yes No 2/3 cup reduced fat sour cream
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 lb skinless, boneless chicken breasts, of visible fat
                                                                  • Yes No 12 metal
                                                                  • For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.
                                                                  • In a small bowl, whisk together all marinade ingredients; set aside.
                                                                  • Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
                                                                  • When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.
                                                                  • Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.
                                                                  • Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.
                                                                  Yields: 6servings (serving size: 2 skewers and 2 1/2 tablespoons dipping sauce)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 medium underripe green tomato
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No big pinch sugar, granulated
                                                                  • Yes No 6 tbsp canola oil
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 lb heirloom tomato
                                                                  • Yes No 1 small lb assorted tomatoes, larger tomatoes
                                                                  • Yes No 2 tbsp minced chili pepper
                                                                  • Bring a small saucepan of water to a boil. Prepare a bowl of ice water.
                                                                  • Add the green tomato to the boiling water and cook until slightly softened and the skin is pale, about 7 minutes. Drain and transfer to the bowl of ice water and cool thoroughly, then drain again. Peel and core the green tomato and cut it into large chunks.
                                                                  • In a blender, combine the green tomato chunks with the vinegar and sugar and puree until the tomato is finely chopped. With the machine on, add the oil in a slow stream and blend until smooth. Season with salt and pepper.
                                                                  • Arrange all of the tomatoes on a large platter. Sprinkle with the chiles and season with salt and pepper. Drizzle the dressing all over the salad and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Serve with fresh fruit salad drizzled with berry or vanilla yogurt.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 3 large egg
                                                                  • Yes No dash hot sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup minced red bell pepper
                                                                  • Yes No 3/4 cup prechopped onion
                                                                  • Yes No 4 sourdough english muffins
                                                                  • Yes No 1/2 2 oz cup shredded smoked mozzarella cheese
                                                                  • Yes No 1 1/2 cup bagged baby spinach leaves
                                                                  • Preheat broiler.
                                                                  • Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.
                                                                  • Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
                                                                  • Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Although it's not cooked in a tandoor oven, this vibrant entrée has all the flavors of the traditional Indian dish, thanks to a long marinade.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup coarsely chopped onion
                                                                  • Yes No 1 tsp coarsely chopped ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash nutmeg, ground
                                                                  • Yes No 4 4 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Place first 3 ingredients in a food processor; process until finely chopped. Add yogurt and the next 8 ingredients (yogurt through nutmeg); pulse 4 times or until blended.
                                                                  • Make 3 diagonal cuts 1/4 inch deep across top of each chicken breast half. Combine chicken and yogurt mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
                                                                  • Prepare grill or broiler.
                                                                  • Remove chicken breast from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. Use pasteurized or very fresh eggs from a reputable source. Game plan: Keep the beef covered and refrigerated until you are ready to use it. This recipe was featured in our no-cook story.

                                                                  Ingredients
                                                                  • Yes No medium 3}} oil packed anchovy fillets
                                                                  • Yes No 2 tsp brined capers
                                                                  • Yes No 3 tsp dijon mustard
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 10 oz usda prime beef tenderloin
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No 3 dash hot sauce
                                                                  • Yes No 4 dash worcestershire sauce
                                                                  • Yes No 3/4 tsp crushed crushed red chili pepper
                                                                  • Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
                                                                  • Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Active Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1/4 cup minced lemongrass
                                                                  • Yes No one 2 1/2 lb beef flank steak
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 1 tbsp crushed red bell pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 2 tsp roasted rice powder
                                                                  • In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.
                                                                  • Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.
                                                                  • In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  PREP AND COOK TIME: About 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp whipping cream
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup shredded cheddar cheese
                                                                  • Yes No omelet fillings
                                                                  • In a bowl, whisk eggs, cream, and salt just until blended; do not overbeat.
                                                                  • Heat an 8-inch nonstick frying pan with sloping sides over medium-high heat for 1 minute. When hot, add butter and tilt pan to coat evenly. When butter is foamy, pour egg mixture into pan and swirl to spread it out to edges of pan.
                                                                  • As the egg mixture begins to set on the bottom, lift one edge with a heatproof flexible spatula and tilt the pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist, about 2 minutes total.
                                                                  • Sprinkle cheese either in a strip down the middle, if you plan on folding the omelet into thirds, or over one half, if you're folding it in half. Loosen the omelet with the spatula. For a third-fold, fold one edge over strip of cheese in the middle; tip pan to slide omelet, folded edge first, onto a warm plate, flipping remaining edge over filling as omelet leaves pan. For a half-fold, tip pan to slide omelet, cheese side first, onto warm plate; flip bare half over cheese as omelet leaves pan.
                                                                  • Folding a plain cheese omelet:
                                                                  • As egg mixture sets on pan bottom, lift edge with a spatula and tilt pan to let uncooked egg flow underneath. Continue the process, working around pan sides, until no uncooked egg mixture flows underneath and top is still moist.
                                                                  • Sprinkle cheese in a strip down the center of the omelet, in line with the pan handle. With the spatula, fold one side over the strip of cheese.
                                                                  • Run spatula under omelet to loosen, and tip pan to slide omelet, folded edge first, onto a warm plate. Flip remaining edge over filling as omelet leaves pan.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup bread crumbs kosher salt and freshly ground black pepper, to taste
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 12 ½ slice slices ripe tomato
                                                                  • Yes No 2 crusty italian rolls
                                                                  • Yes No 2 cup shredded provolone cheese
                                                                  • Yes No 1 17 oz roasted red pepper
                                                                  • Yes No 12 long roasted hot peppers
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No ½ cup mayonnaise
                                                                  • Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Heat 1 tbsp. butter in a 10″ skillet over medium-high heat. Meanwhile, coat 3 tomato slices with flour, dip in eggs, then dredge in bread crumbs. Add to skillet and cook, turning once, until browned, about 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining butter, tomato, flour, egg, and bread crumbs.
                                                                  • Split each hoagie in half and place 3 fried tomato slices on the bottom. Cover evenly with ½ cup provolone, ½ cup red peppers, and 3 long hot peppers. Sprinkle with ½ tsp. oregano, and season with salt and pepper. Spread 2 tbsp. mayonnaise on top buns, and place on top of sandwich.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Serve this dip with assorted crudites.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 3 scallion
                                                                  • Yes No 3 tbsp chopped flat leaf parsley
                                                                  • Yes No 3 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped tarragon
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No coarse salt
                                                                  • Process 1/2 cup mayonnaise, the vinegar, anchovies, garlic, scallions, and herbs in a food processor until combined.
                                                                  • Whisk in remaining 1/2 cup mayonnaise and the sour cream; season with salt and pepper. Refrigerate 1 hour (up to 4 days).
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve this lo mein recipe with store-bought egg rolls and fortune cookies for a quick-and-easy Asian meal.

                                                                  Ingredients
                                                                  • Yes No 4 cup spaghetti
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 cup chopped broccoli
                                                                  • Yes No 1 1/2 cup onion
                                                                  • Yes No 1 long, 1 lb flank steak, and across the grain, thin strips
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1 tbsp chili paste
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
                                                                  • While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup minced carrot
                                                                  • Yes No 1/4 cup minced celery
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 1 1/4 cup low-sodium chicken broth
                                                                  • Yes No 3 cup shredded rotisserie chicken
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • In a medium enameled cast-iron casserole, melt 1 tablespoon of the butter. Add the shallot, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Season with salt and pepper.
                                                                  • Add the remaining 1 tablespoon of butter to the casserole and let melt. Increase the heat to moderately high and sprinkle 2 tablespoons of the flour over the mixture. Cook, stirring, until the flour begins to brown, about 3 minutes. Stir in the wine and bring to a boil. Add the chicken broth about 1/2 cup at a time, allowing the sauce to return to a boil and thicken between additions. Once all the broth has been added, stir in the chicken and season with salt and pepper. Keep the stew warm over moderately low heat.
                                                                  • In a medium bowl, mix the remaining 1 cup of flour with the baking powder, chives and 1/2 teaspoon of salt. Gently stir in the buttermilk and egg until the mixture is evenly moistened. Drop generous tablespoons of batter over the chicken stew. Cover the casserole and cook over moderately low heat until the dumplings are puffed and cooked through, about 12 minutes. Garnish with the parsley and serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: Pomegranate juice has exploded in popularity and is now available at most high-end grocery stores and online. When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric. Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.

                                                                  Ingredients
                                                                  • Yes No 2 lb firm fleshed white fish
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 3 tbsp pomegranate paste
                                                                  • Yes No 1 tbsp candied orange peel
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1 tbsp angelica petals
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Yes