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                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-fat mayonnaise
                                                                  • Yes No 1 canned canned chipotle chili
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb squid
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 stalk celery
                                                                  • Make the sauce. In a blender or mini-chopper, place the mayonnaise, lime zest and juice, one chipotle chili, 2 teaspoons of the adobo sauce, garlic, sugar, and salt to taste. Blend until smooth. Transfer the remaining chipotles and sauce to a zipper lock bag and freeze to store for future use.
                                                                  • Heat a large grill over high heat. Coat with cooking spray. Place the squid on the grill and press it down with a heavy metal lid or stock pot. Cook 3 to 4 minutes until grill marks form and turn. Cook an additional 3 minutes until the squid is no longer translucent. Cool slightly before slicing. Transfer to a large bowl along with the sauce, bell pepper, and celery. Toss well to coat and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    zipper lock bag

                                                                  Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 3 cup chopped zucchini
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1/3 cup canned chopped green chiles
                                                                  • Yes No 3/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 15.5 oz great northern beans
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup chopped roasted bell peppers
                                                                  • Yes No 4 tsp chopped cilantro
                                                                  • Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
                                                                  • Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.
                                                                  • Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve

                                                                  This dutch-oven dessert cooks more evenly if you use charcoal rather than wood for fuel.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1/2 cup cream of coconut
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 inch cup fresh pineapple cubes
                                                                  • Make cake batter: Whisk together dry ingredients in a medium bowl. Then whisk in remaining ingredients until blended.
                                                                  • Prepare a fire for top and bottom dutch-oven cooking (see "How to Use a Dutch Oven", below), but using only 40 briquets. Line a 4-qt. cast-iron camp dutch oven with foil so it comes up the sides to the top.
                                                                  • Make topping: Melt butter in dutch oven, rotating to coat sides. Sprinkle sugar on bottom of pan, then scatter pineapple on top. Gently spread batter over pineapple, cover, and arrange coals on top of pot.
                                                                  • Cook cake, rotating pan every 5 minutes and pushing top coals together as they burn down, until a toothpick inserted in several places comes out with no white dough sticking to it, about 35 minutes. Let cool 10 minutes. Lift cake from pan using foil. Invert onto a plate and gently peel off foil, replacing any pineapple that sticks to it.
                                                                  • *Find with cocktail supplies at well-stocked grocery stores.
                                                                  • How to Use a Dutch Oven
                                                                  • Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.
                                                                  • Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
                                                                  • Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    charcoal

                                                                  Have fun with all the family with this scrumptious lamb and sweet potato pizza topped with fresh herbs and feta cheese. This basic pizza dough, which is ready in under an hour, makes for a crispy, thin base.

                                                                  Ingredients
                                                                  • Yes No pizza dough
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No topping
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium sweet potato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/2 tbsp cumin, ground
                                                                  • Yes No 1/2 tsp smoked paprika
                                                                  • Yes No 1/4 tsp dried chili flakes
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 600 gram ground lamb
                                                                  • Yes No 1/4 cup tomato passata
                                                                  • Yes No 1/2 cup crumbled feta cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tbsp diced coriander seed, ground
                                                                  • Make the dough. Pour 3/4 cup warm water into small bowl; stir in yeast and let stand until yeast dissolves -- for about 5 minutes.
                                                                  • Brush a large bowl lightly with a little olive oil. Set aside. Combine 2 cups flour, sugar, and salt in food processor. Add yeast mixture and 3 tablespoons olive oil and process until dough forms a sticky ball.
                                                                  • Transfer dough to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky for about 1 minute. Transfer to oiled bowl and turn dough in bowl to coat lightly in oil.
                                                                  • Cover bowl with plastic wrap and allow the dough rise in warm and dark, draft-free area until it doubles in volume or for about 1 hour.
                                                                  • While you're waiting for the dough to rise, start preparing the topping. Pre-heat the oven to 390F (200C).
                                                                  • Steam the sweet potato for about 3 minutes or until a little soft. Set aside to cool.
                                                                  • Heat olive oil in a large frying pan over a medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden. Add the cumin, paprika, chili and coriander and cook, stirring, for 1 minute. Next, add the ground lamb. Stir to break it up with a fork, and cook for 5 minutes or until almost all moisture has evaporated. Season with salt and pepper and remove from heat. Set aside to cool.
                                                                  • Punch the dough down then roll out starting in center of dough, working out toward edges but not rolling over them until you form a large circle shape.
                                                                  • Brush the surface of the dough with a little olive oil then spread on tomato passata then top with lamb mixture, slices of sweet potato and feta cheese. Bake for 15 minutes. Remove from oven and scatter with chopped parsley and coriander. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4 ½
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  Add a bit of tang to your next salad with this full-flavored dressing.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/2 cup organic sour cream
                                                                  • Yes No 1/4 cup organic flat leaf parsley
                                                                  • Yes No 1 tbsp organic white vinegar
                                                                  • Yes No 1 medium organic garlic clove
                                                                  • Yes No 2 tbsp organic chives
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Place all ingredients in a medium nonreactive bowl and whisk until smooth and evenly combined. Taste and adjust seasoning as desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Tres leches cake is usually served in a sheet cake pan, because it's sponge cake that has been drenched with a mixture of condensed milk, evaporated milk, and cream. The pan allows the extra liquid to pool at the bottom and eventually soak up into the cake. But if you make the cake a day ahead of time, and the milk mixture is allowed to soak into the cake overnight, you can serve it as a beautiful layer cake with fluffy meringue icing. This delicious coconut version has coconut milk in both the cake itself, and in the "three milk" mixture that moistens the cake.

                                                                  Ingredients
                                                                  • Yes No white cake mix
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 4 oz sour cream
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp rum
                                                                  • Yes No 1 tsp coconut flavoring
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No 1/3 cup whipping cream
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No sweetened flaked coconut
                                                                  • Preheat the oven to 350 degress. Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add the eggs and ½ cup water, and mix on low speed for 30 seconds. Add the softened cream cheese, melted butter, 1 teaspoon vanilla, coconut flavoring, and 2 tablespoons rum (optional) and mix on medium speed for 1 – 2 minutes, until well-blended. Pour into 2 9-inch cake pans lined with wax paper. Bake for about 20 minutes, just until a toothpick inserted into the middle comes out clean. Let cake cool for 15 minutes. While cake cools, make the milk ‘syrup’ that will soak into the cooled cake. In a bowl, whisk together the condensed milk, the evaporated milk, the whipping cream (those are the three kinds of milk, or ‘tres leches’), the coconut milk, 1 teaspoon vanilla, and a pinch of salt. Remove the cakes from the pan, and peel the wax paper off of the bottom. Place the wax paper back into the pan. Flip the cakes over and place them back into the pans upside down, with the porous sides facing up. Slowly drizzle half of the milk mixture over each cake. It will not soak in immediately, and may pool in the sides and the bottom at first. Tilt pan around some to help distribute the milk mixture. Cover cakes with saran wrap and chill for 3-4 hours or overnight. To make the meringue topping, place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil. When the temperature of the sugar syrup reaches about 240 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 250 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.) The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes. Place one layer of the cake onto a plate, and spread a layer of icing over the top. Top with other layer. Spread sides and top of cake with icing. Sprinkle top with shredded coconut.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3/4 cup slivered almond
                                                                  • Yes No 2 1 1/4 lb medium radicchio
                                                                  • Yes No 1 tbsp, 1/4 cup lemon zest
                                                                  • Yes No 3/4 cup golden raisin
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No coarse salt
                                                                  • Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
                                                                  • Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
                                                                  • Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch oak grilling plank
                                                                  • Yes No 4 4 oz, 3/4 inch thick beef tenderloin steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup flat leaf parsley
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1/4 cup chopped onion
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Immerse and soak plank in water 1 hour; drain.
                                                                  • Prepare grill, heating one side to medium and one side to high heat.
                                                                  • To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place steak on charred side of plank. Cover and grill 12 minutes or until desired degree of doneness.
                                                                  • To prepare sauce, combine parsley and remaining ingredients in a food processor, and process until smooth. Serve with steaks.
                                                                  Yields: 4servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  When we stumbled across a cocktail in the Savoy Cocktail Book with the claim that "it will either cure a rattlesnake bite, or kill rattlesnakes, or make you see them," we knew we had to try it. Dating back to the original 1930 publication of the bartending manual from London's Savoy Hotel, this tangy whiskey drink is just the right amount of sweet, sour, and straight-up booze. It's a spiteful but lovely little drink, with a smooth and frothy airiness provided by an egg white.

                                                                  Ingredients
                                                                  • Yes No 1 ½ oz whiskey
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No ¼ tsp absinthe
                                                                  Cuisine:YesNosavoy

                                                                  Lisa Keys won second prize in the amateur division with this recipe. She works as a physician's assistant in a private pediatric practice and lives in Middlebury, Connecticut.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No 1/2 4 oz cup less fat cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 6 6 inch flour tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced strawberry
                                                                  • Yes No 1/4 cup semisweet chocolate minichips
                                                                  • Yes No 8 tbsp chocolate syrup
                                                                  • Preheat oven to 350°.
                                                                  • Place 1/2 cup chocolate chips in a small glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, and vanilla in a medium bowl, and beat with a mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
                                                                  • Combine 1/4 cup sugar, cocoa, and cinnamon in a small bowl. Place tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan, and cool on a wire rack.
                                                                  • Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle tortilla stack with 1 tablespoon syrup. Repeat procedure with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
                                                                  • NOTE: Assemble just before serving.
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    Minute

                                                                  Asian sesame paste can be found in Asian specialty stores and in the international section of some supermarkets. These noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd.

                                                                  Ingredients
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 1 three inch ginger
                                                                  • Yes No 1 cup asian sesame paste
                                                                  • Yes No 1/2 cup sesame oil
                                                                  • Yes No 1/2 cup mirin
                                                                  • Yes No 1/2 tsp hot chile paste
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 6 tbsp homemade chicken stock
                                                                  • Yes No salt
                                                                  • Yes No 4 oz rice noodles
                                                                  • Yes No scallion
                                                                  • Yes No cilantro
                                                                  • Place garlic, ginger, sesame paste, 1/2 cup sesame oil, mirin, chile paste, honey, lime juice, and chicken stock in the bowl of a food processor, and process until smooth. Transfer to a small bowl; season with salt to taste, and set aside.
                                                                  • Bring a medium pot of salted water to a boil over high heat. Add rice-stick noodles, and cook until tender, 4 to 5 minutes. Drain noodles in a colander, and transfer to a medium bowl. Add remaining 2 tablespoons sesame oil, and toss to coat. Divide noodles amoung serving dishes, and drizzle with reserved sesame sauce. Sprinkle with scallion slices and chopped cilantro, and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 4 lb fingerling potatoes
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tbsp ancho chile powder
                                                                  • Yes No 1 tbsp hot pimentón de la vera
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup unsalted roasted pumpkin seeds
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • In a large pot of boiling salted water, cook the potatoes over high heat for 5 minutes. Drain and let cool slightly, then halve the potatoes lengthwise.
                                                                  • In a large saucepan, combine the tomatoes, garlic, shallot, ancho chile powder, pimentón and water and bring to a boil. Simmer over moderate heat for 25 minutes, then transfer to a food processor. Add the pumpkin seeds and 1/4 cup of the oil and puree. Season the romesco with salt.
                                                                  • Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt. When the griddle is very hot, add half of the potatoes in a single layer, cut sides down. Cook them over high heat until browned, 10 minutes. Turn the potatoes and cook until the skins are browned in spots, 5 minutes longer. Transfer the potatoes to a platter. Cook the remaining potatoes. Alternatively, preheat the oven to 425°. Arrange the potatoes cut side down on 2 baking sheets. Roast for about 25 minutes, switching the position of the pans halfway through, until the potatoes are browned.
                                                                  • Drizzle the potatoes with some of the romesco sauce and serve, passing the remaining sauce at the table.
                                                                  Cuisine:YesNola vera
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Look for shrimp labeled "flash-frozen" (frozen at sea), which can be purchased in advance and thawed when needed. If you choose to use fresh shrimp from a fishmonger, buy it on the day you plan to use it.

                                                                  Ingredients
                                                                  • Yes No 2 large, 16 to 18 count lb shrimp
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp salt
                                                                  • Prepare shrimp: Hold each shrimp, leg side up, and peel shell from inside curve, leaving tail intact. To devein, gently run a paring knife along center of outside curve from head to tail, exposing vein. Remove vein; rinse shrimp.
                                                                  • Fill a large pot with 4 quarts water; add lemon, bay leaves, and salt. Cover; bring to a boil. Reduce heat; simmer 10 minutes. Return to a boil. Add shrimp. Cook until bright pink and opaque, about 1 minute 45 seconds.
                                                                  • Use a slotted spoon to transfer shrimp to a wire rack set over a rimmed baking sheet; cover with ice, and let cool, about 5 minutes. (To store, fill a bowl 3/4 full with ice. Put shrimp in resealable plastic bags. Place atop ice; cover with more ice. Refrigerate up to 1 day, replenishing ice as needed.)
                                                                  • To serve, arrange shrimp along rim of an ice-filled bowl (or on a platter) accompanied by lemon slices and cocktail sauce or lemon aioli.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large navel orange
                                                                  • Yes No 2 lb cranberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No salt and pepper
                                                                  • Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
                                                                  • In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 5 ½cups
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb sweet potato
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup miniature marshmallow
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Preheat oven to 375°.
                                                                  • To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
                                                                  • Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 16servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Beet Risotto
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 7 cup chicken stock
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 2 12 oz large beet
                                                                  • Yes No 3 cup arborio rice
                                                                  • Yes No 6 oz young pecorino cheese
                                                                  • Yes No 2 tsp poppy seed
                                                                  • In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
                                                                  • Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Put the fancy on this pound cake recipe by serving slices toasted and topped with vanilla ice cream, chocolate fudge sauce, and sliced fresh strawberries.

                                                                  Ingredients
                                                                  • Yes No 1 lb butter
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No toppings, chocolate sauce and strawberries
                                                                  • Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined. Add milk, beating until smooth. Pour batter into a greased and floured 12-cup Bundt pan.
                                                                  • Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with desired toppings.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup sliced almond
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
                                                                  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
                                                                  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.
                                                                  Yields: 20
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: Up to a day ahead, toast nuts and make dressing; cover and let stand. Chill greens. Peel and segment mandarins up to 6 hours ahead; cover and chill. Or, instead of fresh fruit, use 1 or 2 cans (11 oz. each) mandarin sections, drained.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 2 tbsp asian sesame oil
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 5 small orange
                                                                  • Yes No 2 3/4 lb firm ripe avocados
                                                                  • Yes No 5 qt romaine lettuce pieces
                                                                  • Yes No salt and pepper
                                                                  • In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.
                                                                  • In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
                                                                  • If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.
                                                                  • Peel and pit avocados; thinly slice into the bowl. Mix gently.
                                                                  • Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice

                                                                  Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 medium russet potato
                                                                  • Yes No 3 medium zucchini
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1/4 cup beer
                                                                  • Yes No vegetable oil
                                                                  • Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.
                                                                  • In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.
                                                                  Yields: 202-inch pancakes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mrs. Riley says that this recipe may be halved and baked in a 13" x 9" baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 cup uncooked stone ground white grits
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No a tsp combination of the three
                                                                  • Yes No a cup shredded combination of the three
                                                                  • Yes No 6 slice bacon
                                                                  • Combine 6 cups milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
                                                                  • Preheat oven to 350°. Remove grits from heat; add remaining 2 cups milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 cup cheese. Pour grits mixture into a lightly greased 15" x 10" baking dish; top with remaining 1 cup cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.
                                                                  Yields: 16servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup raw sunflower seeds
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • In a large bowl, mix the flour with the sunflower seeds, rosemary, yeast and 1 1/2 teaspoons of salt. Stir in the water and 1/4 cup of the olive oil until a dough forms. Turn the dough out onto a work surface and knead until it becomes a smooth ball, about 5 minutes. Transfer the dough to a bowl, cover with plastic wrap and let stand for 2 hours.
                                                                  • Preheat the oven to 350°. Turn 2 large baking sheets upside down. Divide the dough in half. Set 1 half on a baking sheet and roll it out to a 9-by-15-inch rectangle about inch thick. Trim the edges to make a neat rectangle. Using a sharp knife, cut the dough crosswise into 1-inch-wide strips. Drizzle the tops with 1 teaspoon of the oil and season with salt. Repeat with the remaining dough and oil.
                                                                  • Bake the crackers for about 28 minutes, until golden. Let cool completely before serving.
                                                                  Yields: 12crackers
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp chocolate hazelnut spread
                                                                  • Yes No 4 very thin slice bread
                                                                  • Yes No 2 slice pear
                                                                  • Spread 1 1/2 teaspoons chocolate-hazelnut spread evenly over 2 very thin slices of bread. Top each with 2 slices of pear. Spread 1/2 teaspoon hazelnut spread over each of another 2 slices of bread; sandwich onto pear slices. Grill sandwiches in a panini press until golden on both sides (about 1-2 minutes per side). Halve sandwiches; serve.
                                                                  Yields: ½panini
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 head baby bok choy
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 cooked chicken breasts
                                                                  • Yes No 3 oz snow peas
                                                                  • Yes No 3 small shallot
                                                                  • Yes No 1/4 cup mint
                                                                  • In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
                                                                  • In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup chopped tomato
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 8 cup thinly sliced iceberg lettuce
                                                                  • Yes No 1 1/2 cup chopped ready to eat roasted, chicken breast
                                                                  • Yes No 1 cup chopped tomato
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 1 cup minced red onion
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 4 cup fat free tortilla chips
                                                                  • To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
                                                                  • To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: about 2 cups salad and 1 cup chips)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 5 tbsp sunflower oil
                                                                  • Yes No 3 tbsp 3 tablespoons brown mustard seeds a of fresh curry leaves
                                                                  • Yes No
                                                                  • Yes No 2 tsp 2 teaspoons cumin seeds
                                                                  • Yes No 1 tsp 1 teaspoon garam masala
                                                                  • Yes No 1¹/₂ teaspoons chili powder
                                                                  • Yes No 2 tsp 2 teaspoons turmeric
                                                                  • Yes No chillies
                                                                  • Yes No 2 thumb sized pieces of fresh
                                                                  • Yes No ginger
                                                                  • Yes No 6 cloves of garlic, andfinely
                                                                  • Yes No 2 onions
                                                                  • Yes No 2 handfuls of basmati rice
                                                                  • Yes No 2¹/₂ cups water
                                                                  • Yes No 1lb fish, fileted
                                                                  • Yes No 3 inch 2–3 inch chunks
                                                                  • Yes No 2 cans of coconut milk
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 limes
                                                                  • Yes No a of fresh cilantro
                                                                  • Yes No 3 tbsp 3 tablespoons coconut
                                                                  • This soup was first cooked for me by Das, my friend who runs the southern Indian restaurants in London called Rasa. I’ve based mine around his original recipe, and what’s fantastic about it is that it’s so easy to make. It only takes about 30 minutes, and the other great thing is that the ingredients are not particularly expensive, so it’s economical. However, if you want to spend a little more and make it a bit luxurious using something like crab, then you can. The soup is just as good with frozen shrimp and flaky white fish though. Use any selection of fish that you fancy – I like to use a good mixture of fresh-looking fish (John Dory, cod, haddock or red mullet all work well). Get it skinned and filleted, then all you have to do is chop it up. If you can find any coconut oil, use that, otherwise vegetable and sunflower oil are fine to use.This really is one of my favorite soups. It’s not too hot, but as you eat it you can pick out the individual flavors. And there’s something about having rice in a soup that makes it really scrumptious.Get yourself a big pan and heat up your oil, then add the mustard seeds, curry leaves, cumin ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the cilantro. Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and rip over the cilantro.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 2 1 1/2 lb large eggplant
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 2 1 lb yellow squash
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 large celery rib
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No one 16 oz plum tomato in can
                                                                  • Yes No 1 cup pitted kalamata olive
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No one 3 oz, 3/4 cup piece aged asiago cheese
                                                                  • Yes No slice baguette
                                                                  • In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes. Let cool.
                                                                  • In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering. Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Transfer the eggplant to a large bowl. Wipe out the skillet.
                                                                  • Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes. Using a slotted spoon, transfer the squash to the bowl with the eggplant.
                                                                  • Add the garlic, celery and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes. Add the red bell pepper and cook until all of the vegetables are tender, about 4 minutes longer. Transfer to the bowl with the eggplant and squash.
                                                                  • Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently. Season the caponata with salt and pepper. Transfer to a clean bowl. Garnish with the Asiago cheese and serve with the baguette slices.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 7servings
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 5 garlic
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 9 rib rack of lamb, french
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
                                                                  • Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
                                                                  • Heat oven to 500 degrees.
                                                                  • In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roast

                                                                  What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up PB&Js with fresh fruit.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup 2% reduced fat milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 8 slice white whole wheat sandwich bread
                                                                  • Yes No 1/2 cup strawberry preserves
                                                                  • Yes No 6 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place bread slices on a flat surface. Spread 2 tablespoons preserves over each of 4 bread slices, and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches in milk mixture, turning to coat.
                                                                  • Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwiches from pan. Repeat procedure with remaining oil, 2 sandwiches, and milk mixture. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4(serving size: 1 sandwich)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No salt and pepper
                                                                  • In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
                                                                  • Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
                                                                  • Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
                                                                  Yields: 16deviled eggs; 8 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Watermelon Gazpacho
                                                                   1 h 40 m

                                                                  This cool, sweet-tangy riff on the Spanish staple was inspired by an abundance of watermelons from a farm on the island.

                                                                  Ingredients
                                                                  • Yes No 6 1/2 lb tomato
                                                                  • Yes No 2 lb seedless watermelon, 2 cups, 2 cups
                                                                  • Yes No 2 lb cucumbers, and 2 cups, 2 cups
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup minced chives
                                                                  • Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
                                                                  • Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
                                                                  • In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
                                                                  • In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 12
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz old tom gin
                                                                  • Yes No 1 orange
                                                                  • Fill a pint glass with ice. Add all of the remaining ingredients except the twist and stir well. Strain into a chilled martini glass or coupe and garnish with the orange twist.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Green beans and fresh mint and are a great flavor combination, and have been served together in California for over a hundred years. The early Spanish settlers originally called San Francisco "Yerba Buena," which was a local species of wild mint that they found growing in abundance in the area. It translates to "good herb" and mint sure is a "yerba buena" in this delicious green bean salad. Serves 4 to 6

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 8 mint
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No salt and pepper
                                                                  • Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag. Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavors combine. Serve cold.
                                                                  Cuisine:YesNocalifornia
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1 one by two inch lemon peel
                                                                  • Yes No 1 whole vanilla bean pod
                                                                  • Yes No 2 cup sauternes wine
                                                                  • Yes No 12 5 lb peach
                                                                  • Combine sugar, lemon peel, and vanilla bean with 3 cups cold water in a medium saucepan. Cook over medium-high heat, covered, until sugar is completely dissolved, 8 to 10 minutes. Uncover, and cook for 2 minutes more. Remove from heat, and let stand about 10 minutes. Stir in Sauternes, and set aside.
                                                                  • Place peaches in a large pan of boiling water for 1 to 2 minutes. Transfer to an ice-water bath with a slotted spoon. Peel peaches, place in a canning jar or serving bowl, and pour Sauternes syrup over. Drape cheesecloth over peaches to keep them submerged, and set aside until cool. Leave cheesecloth in place, cover with plastic wrap, and refrigerate overnight, turning occasionally to keep peaches from browning.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 12 1 1/2 lb baby artichoke
                                                                  • Yes No 1 large vidalia onion
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 tsp marjoram, ground
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.
                                                                  • Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.
                                                                  Yields: 4servings (serving size: 3 artichokes and 1 onion quarter)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour

                                                                  This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

                                                                  Ingredients
                                                                  • Yes No 2 25 oz blood orange juice
                                                                  • Yes No 3 12 oz natural orange soda
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 8 oz light rum
                                                                  • Yes No 5 dash bitters
                                                                  • Yes No 1 orange
                                                                  • Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.
                                                                  Yields: 8cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp unsalted butter
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 8 shallot
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 tbsp dried cranberry
                                                                  • Yes No 6 large pitted prune
                                                                  • Yes No 1 1/2 tbsp chopped rosemary
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 rib lamb chops, 3/4 inch thick
                                                                  • Yes No 1 tbsp olive oil
                                                                  • To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
                                                                  • Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium-high heat. Add chops, and sauté until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees.(for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup cranberry juice cocktail
                                                                  • Yes No 2 cup apple juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 3 inch cinnamon stick
                                                                  • Yes No 2 cup water
                                                                  • Yes No orange rind
                                                                  • Combine first 7 ingredients in a saucepan, stirring until sugar dissolves. Bring to a simmer; cover and cook 30 minutes. Remove cloves and cinnamon sticks from pan with a slotted spoon. Serve warm or chilled. Garnish with orange rind curls, if desired.
                                                                  • Note: For a Poinsettia Cocktail, add 1 tablespoon vodka to each serving; the calories go up to 150 per serving.
                                                                  Yields: 6cups (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 4 cup self rising cake flour
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3 cup sour cream
                                                                  • Yes No 24 bay leaf
                                                                  • Butter two standard-size 12-cup muffin pans. In a small bowl, mix the water, sugar and yeast and let stand until foamy, about 5 minutes.
                                                                  • In a large bowl, whisk the cake and all-purpose flours with the salt. Using a pastry blender or 2 knives, cut in the cold butter until the mixture resembles small peas. Stir in the yeast mixture with a wooden spoon until blended. Stir in the sour cream until combined.
                                                                  • Spoon the dough into the prepared muffin pans and let stand at room temperature for 1 hour.
                                                                  • Preheat the oven to 400°. Spike each roll with a bay leaf and bake for 10 minutes. Lightly brush the tops of the rolls with the melted butter and bake for 15 minutes longer, or until golden. Pull out the bay leaves and serve warm.
                                                                  Yields: 12rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped scallion
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 3/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 habanero chili pepper
                                                                  • Yes No 2 1 lb pork tenderloin
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 3/4 cup diced ripe plum
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
                                                                  • Prepare grill.
                                                                  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
                                                                  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.
                                                                  Yields: 8servings (serving size: 3 ounces pork and about 1/3 cup relish)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  We garnished these sophisticated desserts, which are very easy to prepare, with chocolate shavings. To make your own garnish, use a knife or vegetable peeler to scrape a 4-ounce bar of semisweet or bittersweet chocolate into thin strips.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup strong espresso
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 8 4 oz ladyfingers
                                                                  • Yes No 1 pint ice cream
                                                                  • Whisk cream in a medium bowl until stiff peaks form; cover with plastic wrap, and place in refrigerator until ready to serve.
                                                                  • Combine espresso and brandy, if using, in a medium bowl. Break 4 ladyfingers in half; dip into espresso mixture until soaked but not falling apart, several seconds. Arrange two halves in a layer at the bottom of each parfait glass. Top with a scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish each glass with a dollop of whipped cream and a sprinkling of chocolate shavings, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sprinkle

                                                                  Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb spaghetti
                                                                  • Yes No 1/2 lb imported fontina
                                                                  • Yes No 1/2 lb mozzarella cheese
                                                                  • Yes No 1/2 lb gruyère cheese
                                                                  • Yes No 1/4 lb gorgonzola dolce
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
                                                                  • In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
                                                                  • Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup hickory wood chips
                                                                  • Yes No 1 1/2 tsp sweet paprika
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 1/2 tsp sage, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 2 tbsp diced celery
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp creole style mustard
                                                                  • Yes No 1 tsp prepared horseradish
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Soak wood chips in water 1 hour; drain.
                                                                  • To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
                                                                  • To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
                                                                  • Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 8servings (serving size: 4 shrimp and 3 tablespoons rémoulade)
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    foil

                                                                  Send your valentine off with a sweet start to the day with these cranberry-orange muffins.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 2 tbsp wheat germ
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup plain whole milk
                                                                  • Yes No 2 1/2 tbsp orange juice
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup cranberry
                                                                  • Yes No
                                                                  • Yes No 1/4 cup turbinado sugar
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp orange juice

                                                                  A medium-tall drink, the Daisy is a fruit juice-based cocktail that is sweetened with grenadine or a red liqueur. Yet another “old-timer” that has more than a century under its belt, Daisies are a sumptuous relative of Cobblers and Fixes. A Daisy always has a red tinge to it and is occasionally finished by a compatible liqueur floated on top at the last second. The name Daisy seemingly derives not from the flower but from slang for something extraordinary—from which the word doozy is also derived. To separate them from other drinks, Daisies were often served in elaborate, heavy glassware or silver mugs. The latter also keeps the drink cool.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 2 tsp grenadine
                                                                  • Yes No club soda
                                                                  • Yes No slice lemon and of mint
                                                                  • Shake the gin, lemon juice, and grenadine with ice; then strain into a chilled glass filled with cracked ice. Add club soda to fill. Garnish with a lemon slice and a mint sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Serve this creamy dish with a tossed green salad or a fruit salad.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 2 cup rotini pasta
                                                                  • Yes No 1 10 oz frozen chopped broccoli
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup non-fat milk
                                                                  • Yes No 1 1/2 6 oz cup cubed light processed cheese
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup chopped reduced fat ham
                                                                  • Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
                                                                  • While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
                                                                  • Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
                                                                  Yields: 6servings (serving size: 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    velveeta
                                                                    Brands:
                                                                  • Yes No
                                                                    Velveeta

                                                                  Marcus Samuelsson's curry-laced chutney reflects India's influence on East African cooking. Honey makes the chutney slightly sweet, and sesame seeds, sprinkled over the top just before serving, add crunch.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 red thai chiles
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp coarsely chopped basil
                                                                  • Yes No 2 tsp sesame seed
                                                                  • In a large skillet, heat the vegetable oil. Add the garlic, chiles and onion and cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the tomatoes and curry powder and simmer until the tomato liquid starts to thicken, about 10 minutes. Add the honey and simmer for 5 minutes. Add the cucumber and simmer until crisp-tender, about 3 minutes. Remove the skillet from the heat and season the chutney with salt and pepper. Let cool slightly. Stir in the basil, sprinkle with the sesame seeds and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 3cups
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No strong bread flour
                                                                  • Yes No italian 00 flour
                                                                  • Yes No water
                                                                  • Yes No 7 gram dried yeast
                                                                  • Yes No 15 gram salt
                                                                  • Yes No drizzle of extra virgin olive oil
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon water
                                                                  • Yes No rosemary sprigs
                                                                  • Yes No pinch of sea salt
                                                                  • Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery. "Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."Here's Kenny's favorite recipe for rosemary focaccia, best made in a wood fired oven.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size. Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Try this simple champagne cocktail for a delicious drink perfect for special occasions. Also try: Cranberry Sparkler

                                                                  Ingredients
                                                                  • Yes No 1 oz mandarin liqueur
                                                                  • Yes No 4 oz champagne
                                                                  • Yes No clementine
                                                                  • Pour liqueur into a champagne flute; top with champagne. Twist clementine peel over glass and gently drop into cocktail.
                                                                  Yields: 1cocktail
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour

                                                                  Georgia's Vidalia and Texas's 1015 sweet onions are available in spring and summer, but sweet onions are now available just about all year long. In fall and winter months, look for the South American OSO sweet onion. This recipe goes with Sweet Onion 'n' Fruit Salad

                                                                  Ingredients
                                                                  • Yes No 4 lb sweet onion
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Cook onion and thyme in hot oil in a large deep skillet over medium heat, stirring often, 35 to 40 minutes or until caramel colored (a deep golden brown). Remove from heat; stir in salt.
                                                                  • Note: Store cooked onions in a zip-top plastic freezer bag or an airtight container in refrigerator up to 1 week or freeze up to 2 months.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 2cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze

                                                                  On chilly autumn afternoons, nothing warms more than a good bowl of creamy tomato soup and a grilled cheese sandwich. Puréed alphabet pasta, instead of cream, thickens the soup in this version.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped carrot
                                                                  • Yes No 1/3 cup chopped celery
                                                                  • Yes No 1 1/2 cup vegetable broth
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 2 cup cooked alphabet pasta
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.
                                                                  • Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook

                                                                  Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 qt water
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 tbsp Old Bay Seasoning
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 2 large lb shrimp, in their shells
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 4 tsp worcestershire sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
                                                                  • Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.
                                                                  • In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    old bay
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  Rhubarb Pie
                                                                   2 h

                                                                  Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

                                                                  Ingredients
                                                                  • Yes No your favorite prepared crust
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 3/4 lb rhubarb, ends
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No crumble topping
                                                                  • Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
                                                                  • Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
                                                                  • Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
                                                                  • Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
                                                                  Yields: 10
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 large baking potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 16 oz low fat sour cream
                                                                  • Yes No 4 tbsp chopped chives
                                                                  • Preheat oven to 400ºF. Scrub potatoes, prick all over with a knife and bake until tender and a knife easily pierces, about 1 hour and 25 minutes. Remove from oven and let rest until cool enough to handle.
                                                                  • Cut potatoes in half and scrape out flesh, leaving about 1/4-inch. Cut each half into 3 wedges.
                                                                  • Place wedges on a large rimmed baking sheet and mist potatoes with cooking spray. Sprinkle with salt and pepper. Bake for 10 minutes. Turn over and bake 10 minutes longer. Turn once more and bake for a final 10 minutes, until crispy.
                                                                  • Mix sour cream with chives, salt and pepper. Serve potato skins with sour cream mixture.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.

                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 9 large egg yolk
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1 lb dried cherry
                                                                  • Yes No 1 cup lindemans kriek lambic
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                    For the cookies:
                                                                  • Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
                                                                  • Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
                                                                  • Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)
                                                                    For the chocolate crème anglaise:
                                                                  • Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.
                                                                  • Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
                                                                  • Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.
                                                                    For the garnish:
                                                                  • Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
                                                                  • Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
                                                                    To assemble:
                                                                  • For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  New York Cheesecake
                                                                   1 h 20 m

                                                                  This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake

                                                                  Ingredients
                                                                  • Yes No 16 graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.
                                                                  Cuisine:YesNonew york
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  When we say easy lasagna, we mean easy lasagna. You don't even have to cook the noodles for this speedy yet impressive pasta dinner.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 4 cup tomato basil pasta sauce
                                                                  • Yes No 6 lasagna noodle
                                                                  • Yes No 1 15 oz ricotta cheese
                                                                  • Yes No 2 1/2 10 oz cup shredded mozzarella cheese
                                                                  • Yes No 1/4 cup water
                                                                  • Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
                                                                  • Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
                                                                  • Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
                                                                  • Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  This recipe is used to create our Peppermint House.

                                                                  Ingredients
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/2 cup whipping quality pasteurized egg whites
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1 tbsp water
                                                                  • Beat sugar, whites, and cream of tartar with a mixer on low speed until combined, about 3 minutes. Increase speed to high, and beat until thick and glossy, 7 to 10 minutes. Use immediately, or cover and let stand until ready to use, up to 2 days. If glue thickens, mix in the water to loosen.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix

                                                                  Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korea