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                                                                  Imagine yourself bathed in Springtime sun, people-watching, a glass of crisp white wine in hand, at a chic little bistro in the Marais in Paris. When your lunch appears, there's a simple, vegetable pie accompanied by a small green salad and baguette. Want to make this pie at home with minimal effort and maximal rewards?

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 8 oz ricotta cheese
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Yes No 1 cup canned artichokes
                                                                  • Yes No 1 kale
                                                                  Cuisine:YesNofrench

                                                                  Try a bowl for viewing ¡Three Amigos!

                                                                  Ingredients
                                                                  • Yes No 1 qt woven corn cereal
                                                                  • Yes No 3/4 cup slivered almond
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp ground chipotle chiles
                                                                  • Yes No 1/2 tsp salt
                                                                  • Combine cereal, almonds, and raisins in a large bowl.
                                                                  • Stir together oil, sugar, chipotle, and salt in a small frying pan. Warm over medium-high heat until fragrant, 1 to 2 minutes. Scrape from pan over cereal and mix to coat.
                                                                  • Make ahead: Store airtight up to 1 week.
                                                                  • Note: Nutritional analysis is per 1/2 cup.
                                                                  Yields: 10(makes 5 cups)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex
                                                                  Ingredients
                                                                  • Yes No 2 slice white bread
                                                                  • Yes No 1/4 cup half and half
                                                                  • Yes No 1 lb ground chicken
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 5 tbsp butter, 3 of them
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
                                                                  • Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
                                                                  • In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  Prep: 20 min., Stand: 20 min., Rise: 45 min., Bake: 20 min., Cool: 5 min. We love this fun, pizza-like flatbread, submitted by reader Angie Nelson of Ledbetter, Kentucky.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz rapid rise yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup plain yellow cornmeal
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 14.5 oz fire roasted diced tomatoes
                                                                  • Yes No 1/3 cup shredded parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.
                                                                  • Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let stand 15 minutes.
                                                                  • Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes.
                                                                  • Preheat oven to 400°. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 Tbsp. oil.
                                                                  • Bake at 400° for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt

                                                                  Notes: If you can't find pitted olives, you can use those with pits (warn guests to bite with care) or you can cut the olives from their pits (keep the pieces as large as possible).

                                                                  Ingredients
                                                                  • Yes No 6 6 lb lamb shank
                                                                  • Yes No 1 4 oz capers
                                                                  • Yes No 1 1/2 cup pitted green olives in brine
                                                                  • Yes No 3 tbsp rosemary leaves, dried
                                                                  • Yes No 1 dry white wine
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp grated lemon peel
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No lemon couscous
                                                                  • Yes No 3 cup watercress sprigs
                                                                  • Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°.
                                                                  • Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced. Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around shanks to scrape up browned bits. Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.
                                                                  • Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.
                                                                  • Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat. Garnish each bowl with about 1/2 cup watercress sprigs.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  and I still stand by it. There isn't a soul on earth who has tasted it and hasn't promptly fallen in love. But with so many cherries in the Bay Area markets right now, it was time to think Beyond the Tart. Roasted cherries sounded intriguing, so I gave them a try over the weekend. I am pleased to report that I now can stand by two cherry recipes! Read on for the recipe.

                                                                  Ingredients
                                                                  • Yes No 24 large plump and very ripe cherries
                                                                  • Yes No 2 tbsp demerara sugar
                                                                  • Yes No pinch sea salt
                                                                  • Yes No a few black pepper
                                                                  Chile con Queso
                                                                   1 h 45 m

                                                                  Diced green chiles can be substituted for roasted green chiles.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 2 4 oz roasted green chiles
                                                                  • Yes No 1 cup cottage cheese
                                                                  • Yes No 2 16 oz pasteurized prepared cheese product
                                                                  • Yes No 1 5 oz evaporated milk
                                                                  • Yes No assorted tortilla and corn chips
                                                                  • Yes No slice toppings, grape tomato halves, pickled jalapeño slices
                                                                  • Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
                                                                  • Process 1 cup cottage cheese in blender until creamy.
                                                                  • Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 8cups
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The yogurt-based marinade would also work well with cubed beef sirloin steak.

                                                                  Ingredients
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1/2 lb boneless leg of lamb
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 8 lemon
                                                                  • Combine first 11 ingredients in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator for 3 hours, turning bag occasionally.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Remove lamb from bag, and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning occasionally. Place kebabs on a platter; sprinkle with mint. Serve with lemon wedges.
                                                                  Yields: 8servings (serving size: 1 kebab and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Tuna pairs beautifully with this sweet, salty, and spicy Asian vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 3 cup shredded napa cabbage
                                                                  • Yes No 3 cup salad greens
                                                                  • Yes No 1 cup snow peas
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup shredded carrot
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 3/4 tsp five spice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 1/2 lb yellowfin tuna steaks
                                                                  • Yes No 1 tsp sesame seed
                                                                  • To prepare salad, combine first 6 ingredients in a small bowl. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl.
                                                                  • To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/2-inch cubes.
                                                                  • Drizzle cabbage mixture with soy sauce mixture; toss to combine. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tuna cubes. Sprinkle 1 teaspoon sesame seeds evenly over salads.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prep: 15 min., Grill: 36 min., Stand: 15 min.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz zesty italian dressing
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/3 cup burgundy
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp lemon pepper seasoning
                                                                  • Yes No 1 5 to 6 lb beef tenderloin
                                                                  • Yes No lettuce
                                                                  • Yes No horseradish sauce
                                                                  • Stir together first 5 ingredients, and pour into a large shallow dish or heavy-duty zip-top plastic bag; add tenderloin. Cover or seal, and chill 8 hours, turning meat occasionally.
                                                                  • Remove tenderloin from marinade, discarding marinade.
                                                                  • Grill, covered with grill lid, over high heat (400° to 500°) 24 minutes, turning occasionally. Reduce temperature to medium-low heat (less than 300°); grill, covered with grill lid, 12 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes before slicing.
                                                                  • Place tenderloin on a tray lined with lettuce. Serve with Horseradish Sauce.
                                                                  • Note: Tenderloin may be placed on a rack in a shallow roasting pan and baked at 450° for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) to 160° (medium).
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 36 minutes
                                                                  • Total Time: 51 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake

                                                                  Created by reader Kris Schenck, this sandwich combo was a runner-up in one of our weeknight challenges. Hanger steak has all the flavor of skirt steak, but it's more tender, which makes it better for sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp packed dark brown sugar
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 lb hanger steak
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp diced cilantro
                                                                  • Yes No 1 tsp diced scallion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 12 oz ciabatta bread
                                                                  • Yes No 1 cup loosely packed arugula
                                                                  • Yes No 1/2 medium red onion
                                                                  • Heat grill to medium (350° to 450°). In a medium baking dish, whisk together soy sauce, oil, three-quarters of garlic, the brown sugar, 1 tbsp. chili powder, the cumin, cayenne, and 1 tbsp. lime juice. Add steak and turn to coat with marinade. Set aside.
                                                                  • Combine mayonnaise, cilantro, green onion, jalapeño, and remaining 1 tsp. chili powder, 1 tbsp. lime juice, and remaining garlic in a bowl. Whisk to blend, then chill.
                                                                  • Oil cooking grate, using tongs and a wad of oiled paper towels. Lift steak from marinade. Grill steak and pepper with lid down, turning as needed, until grill marks appear and steak is done the way you like, 7 to 10 minutes total for medium-rare. Transfer to a platter. Thinly slice pepper.
                                                                  • Spread insides of bread with half the mayo and scatter arugula on bottom. Thinly slice steak across the grain, then arrange over arugula, adding meat juices if you like. Top with pepper, red onion, and bread top. Cut into 4 sandwiches. Serve remaining mayo on the side.
                                                                  • Note: Nutritional analysis is per sandwich using half of mayo.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup walla walla
                                                                  • Yes No 4 cup red onion
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 8 cup reduced sodium beef broth
                                                                  • Yes No 1/4 tsp chopped thyme
                                                                  • Yes No 8 1 oz slice french bread
                                                                  • Yes No 8 1 oz slice reduced fat, reduced sodium swiss cheese
                                                                  • Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
                                                                  • Preheat broiler.
                                                                  • Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
                                                                  • Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe is very loosely based on a Philippine -style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 lb extra firm tofu, dry
                                                                  • Yes No 3/4 lb sugar snap peas, and threaded, about 3 cups
                                                                  • Yes No 3/4 lb snow peas, and threaded, about 4 cups
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Heat oil in a large sauté pan over medium-high heat. Add garlic and shallots and cook until fragrant, but making sure not to burn, about 30 seconds. Add snow peas, sugar snap peas and tofu and stir to combine. Add soy sauce, vinegar and chili flakes and stir to incorporate. Cook until peas are tender -crisp, 2-3 minutes. Add butter and incorporate until melted. Cook an additional minute.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Czechoslovakian braised cabbage recipe - dusene zeli - is easy to prepare, but it takes about 1 hour to braise properly. Still, the ingredients are few and simple and the dish makes a great accompaniment to many meat offerings. This recipe is a good candidate for a slow cooker. SHORTCUT: Use pre-shredded cabbage. View this larger image of Czechoslovakian Braised Cabbage Makes 6 servings of Czechoslovakian Braised Cabbage

                                                                  Ingredients
                                                                  • Yes No 1 tbsp bacon fat
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 head green cabbage
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No black pepper
                                                                  • In large skillet or Dutch oven, heat bacon fat and saute onions 8-10 minutes or until lightly colored. Stir in bacon and cook about 5 minutes or until lightly browned. Add cabbage and caraway seeds, mixing well. Cover and cook 5 minutes over medium heat. Add vinegar, water, salt, sugar and pepper. Bring to a boil, cover tightly and cook 45 minutes to 1 hour over low heat, stirring occasionally, until cabbage is done to your liking. Add water if necessary.
                                                                  Cuisine:YesNodutch
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Preheat the oven to 400°. In a large bowl, whisk the flour with the baking powder, salt, the ground fennel seeds and the baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the chopped tomato and toss until evenly distributed.
                                                                  • In a small bowl, mix the milk with the warmed honey. Pour the milk mixture into the flour. Using a wooden spoon, stir until a soft dough forms. Scrape the dough onto a lightly floured work surface and knead 2 or 3 times, until smooth. Pat the dough out to a 1/2-inch thickness. Using a 2-inch-round biscuit cutter, stamp as many rounds as possible out of the dough. Gather the scraps and stamp out more rounds. Transfer the rounds to a baking sheet and brush the tops with the egg-yolk mixture. Sprinkle the scones with the whole fennel seeds and the sugar and bake for about 10 minutes, or until they are golden and puffy. Transfer the scones to a wire rack to cool slightly. Serve the scones with butter.
                                                                  Yields: 16scones
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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

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

                                                                  Decorate these sour cream cut-out cookies with icing, colored sugar, or ground spices. Scroll down to see more Christmas cookie recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup flour
                                                                  • Yes No dash nutmeg
                                                                  • Yes No colored sugar
                                                                  • Yes No icing
                                                                  • In a bowl, combine baking powder with flour; set aside. Mix baking soda with sour cream and set aside. Cream shortening with sugar; add eggs and beat until fluffy. Add flour mixture and sour cream mixture, alternating, in about 3 additions. Chill, roll out about 1/8 to 1/4-inch thick on floured surface, and cut into shapes. Bake at 350° for 10 to 15 minutes. Sprinkle with sugar or spices before baking, or frost when cooled. More Christmas Cookie Recipes Christmas Lizzies Florentines Old-Fashioned Walnut Balls Christmas Sand Tarts Candy Cane Cookies Christmas Cookie Puffs Christmas Cookie Cut-Outs Old Fashioned Sand Tarts Cream Cheese Christmas Cookies Forgotten Cookies More Holiday Cookie Recipes Holiday Cookie Decorating Cookie Recipes Index Candy Recipes Dessert Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    slow cook

                                                                  Shell steak is sometimes called New York strip steak.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb boneless 1 pound shell steaks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp chopped savory
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Yes No 1/2 tbsp olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/2 lb shiitake mushroom
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1 cup homemade beef stock
                                                                  • Rub both sides of the steaks with salt, pepper, and savory. Heat butter and oil in a large, heavy skillet over medium-high heat; add garlic cloves and steaks. Lower heat to medium, and cook steaks 4 to 6 minutes on each side for medium rare. Transfer steaks to a cutting board. Add mushrooms to the pan, raise heat to high, and saute for 2 minutes on each side. Transfer mushrooms to a small bowl.
                                                                  • Discard garlic and fat from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
                                                                  • Cut beef crosswise into 1/4-inch-thick slices, and serve with mushroom sauce on the side.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  A combo of cornflakes and French fried onions adds an irresistible crunch.

                                                                  Ingredients
                                                                  • Yes No 3 lb yellow squash
                                                                  • Yes No 1/2 cup chopped sweet onion
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 cup grated carrot
                                                                  • Yes No 1 10 3/4 oz reduced fat cream of chicken soup
                                                                  • Yes No 1 8 oz light sour cream
                                                                  • Yes No 1/4 cup chopped chives
                                                                  • Yes No 1/2 cup crushed cornflakes cereal
                                                                  • Yes No 1/2 cup crushed french fried onions
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 350°. Cut squash into 1/4-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
                                                                  • Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.
                                                                  • Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.
                                                                  • Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11servings
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 7 large shallot
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb mesclun
                                                                  • Yes No 1/4 lb blue cheese
                                                                  • In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining sliced shallots.
                                                                  • In a large bowl, whisk the olive oil with the sherry vinegar and season with salt and pepper. Add the mesclun and blue cheese to the bowl and toss. Sprinkle the fried shallots over the mesclun salad and serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu.

                                                                  Ingredients
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tbsp pisco
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No dulce de leche
                                                                  • Yes No powdered sugar
                                                                  • Place cornstarch, flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.
                                                                  • Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until mixture is light in color and fluffy, about 3 minutes. Add egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
                                                                  • Turn dough out onto a piece of plastic wrap, shape into a smooth disk, and tightly wrap. Place in the refrigerator until firm, at least 1 hour.
                                                                  • Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line two baking sheets with parchment paper and set aside.
                                                                  • Remove dough from the refrigerator, unwrap, and place on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.
                                                                  • Place cookies on the prepared baking sheets, 12 per sheet, at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.
                                                                  • Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 12sandwich cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 1/2 oz unsalted butter
                                                                  • Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
                                                                  • Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
                                                                  • Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 32six-inch or 12 ten-inch crepes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.

                                                                  Ingredients
                                                                  • Yes No 1 1 cup small zucchini
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 jalapeño peppers, seeds
                                                                  • Yes No 1 2/3 cup drained black beans in can
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 3/4 lb monterey jack cheese
                                                                  • Yes No 8 large flour tortilla
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
                                                                  • Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
                                                                  • In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 5 min., Cool: 10 min. We tried this recipe with several buttery toffee popcorn brands with mixed results. To get the same results as our Test Kitchens, buy the one suggested at the end of the recipe. Heating the purchased mix in the microwave allows the pepper to stick.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz buttery toffee popcorn
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Microwave popcorn with peanuts in a large microwave-safe bowl at HIGH 2 minutes, stirring at 30-second intervals. Stir in pepper. Spread mixture in an even layer in a lightly greased jelly-roll pan. Let cool 10 minutes; break into pieces. Store in an airtight container up to 1 week.
                                                                  • Note: For testing purposes only, we used Crunch 'n Munch Buttery Toffee Popcorn With Peanuts.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll

                                                                  Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.

                                                                  Ingredients
                                                                  • Yes No 2 ear corn
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
                                                                  • In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
                                                                  • Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
                                                                  • Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must. This batter also makes delicious pancakes. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp ginger powder
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1/2 sweet red pepper
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth.
                                                                  • Bake in a waffle iron according to the manufacturer’s directions. Baking time will vary with the consistency of the batter and your preference for browning.
                                                                  • For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 3
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover

                                                                  This easy Cheddar cheese and rice casserole is made with a basic white sauce with onion and Cheddar cheese, baked with rice and a bread crumb topping. Serve this flavorful baked rice dish with just about any meat, fish, or poultry.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No 8 oz sharp cheddar cheese
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Cook onion in 3 tablespoons butter until onion is tender; blend in 3 tablespoons flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add half of the cheese to the sauce mixture; stir until melted. Put half of the cooked rice in a lightly buttered 1 1/2-quart to 2-quart baking dish. Layer rice with half of remaining shredded cheese and half of the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375° for 25 minutes. Serves 6 to 8. Related Rice Recipes Spanish Rice Recipe Red Rice Recipe Brown Rice with Onions and Pecans Brown Rice with Toasted Pecans Brown Rice Pilaf Curried Rice and Lentils Rice Recipes
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 6 oz skinless salmon fillet
                                                                  • In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer. Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper. Serve immediately.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  It doesn’t have the romance of gelato or the homey familiarity of old-fashioned ice cream, and quite often when you order it the server misunderstands and brings coffee. Yet kulfi, or Indian ice cream, has its own charms, including a slightly chewy texture and a sweet, creamy taste. We found an Indian-style recipe that can be assembled in less than five minutes. For a more traditional style, substitute ground toasted saffron threads and rose water for pistachios. You can add mango or passion-fruit pulp. -Ya-Roo Yang

                                                                  Ingredients
                                                                  • Yes No 1 14 oz evaporated milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 2 tsp cardamom, ground
                                                                  • Yes No 1/2 cup pistachio
                                                                  • In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios. Pour into Popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.
                                                                  • Before serving, dip the molds in warm water to make the frozen desserts easier to remove. Garnish with more crushed pistachios.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Notes: Have dough and fire ready at the same time. Roll out breads first, then heat grill. (For an easier version, use 1 pound thawed frozen bread dough; knead in 1 1/2 tablespoons olive oil and the onion, then proceed from step 3.)

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tbsp minced rosemary
                                                                  • Yes No 2/3 cup finely shredded parmesan cheese
                                                                  • Yes No black pepper
                                                                  • In a bowl, sprinkle yeast over 1 1/4 cups warm (110º) water. Let stand until softened, about 5 minutes. Add salt, onion, 1 1/2 tablespoons olive oil, and 2 1/2 cups flour.
                                                                  • If kneading by hand, stir vigorously until dough is stretchy, about 5 minutes. Stir in 1 1/4 cups flour. Scrape dough onto a lightly floured board and knead until smooth, elastic, and no longer sticky, 10 to 12 minutes, adding flour as required to prevent sticking.
                                                                  • If kneading with a dough hook, beat on low speed until flour is incorporated. Add 1 1/4 cups flour. Beat on low speed to blend, then on high speed until dough no longer feels sticky, and pulls cleanly from bowl, 10 to 12 minutes. If dough is still sticky, beat in flour, 1 tablespoon at a time.
                                                                  • Place dough in an oiled bowl, turn over, cover airtight, and let rise in a warm place until doubled, about 1 hour.
                                                                  • On a lightly floured board or with a dough hook, briefly knead dough to expel air. Cut into 6 equal pieces and shape each into a smooth ball.
                                                                  • Flatten 1 ball by hand, then roll into an 8-inch round (or into a 7-in. round if using frozen bread dough), reflouring board and rolling pin as needed to prevent sticking. Brush round with about 3/4 teaspoon olive oil and sprinkle with about 1 teaspoon rosemary, a scant 2 tablespoons parmesan, and pepper. Lightly press in seasonings. Cover a plate with plastic wrap. Place seasoned round on wrap, cover with plastic wrap, and chill. Repeat to shape remaining balls. As each round is finished, add to stack, cover with plastic wrap, and chill. (If making dough ahead, wrap stack airtight and chill up to 6 hours.)
                                                                  • Place a few dough rounds at a time, seasoned side up, on an oiled grill over a solid bed of medium-hot coals, or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. With a wide spatula, occasionally lift and rotate breads for even browning. When bottoms are well browned, 2 to 3 minutes, turn breads over. Cook until seasoned sides are light brown, 1 to 2 more minutes.
                                                                  • Cut each flatbread into about 6 wedges. Dip into olive oil to eat.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6flatbreads; 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip

                                                                  Serves 4. Chinese broccoli has a unique bittersweet flavor that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.

                                                                  Ingredients
                                                                  • Yes No 1 lb chinese broccoli
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 3 tbsp chicken broth
                                                                  • Yes No 1 tbsp chinese rice wine
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Prepare the broccoli – Cut off the hard stems at the bottom, then wash and drain thoroughly. Cut the stalks and leaves into roughly 1-inch pieces. Cut the ginger into thin slices. Combine the oyster sauce, chicken broth, and Chinese rice wine or dry sherry in a small bowl. In a separate small bowl, combine the cornstarch and 2 teaspoons water. Heat the wok. When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds). Turn heat down to medium and add broccoli. Add the 1/4 cup water, soy sauce and sugar. Cover and cook for until the broccoli stalks are tender but still firm ((5 – 6 minutes). Remove the cover and push the broccoli up to the sides of the wok. Add the sauce (the oyster sauce, chicken broth and rice wine or dry sherry mixture) in the middle. Add the cornstarch/water into the sauce, stirring continually to thicken. When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot. More Chinese Broccoli Recipes Blanched Chinese Broccoli With Oyster Sauce - in this recipe the sauce is boiled, and then served over blanched broccoli. Bean Curd With Chinese Broccoli - a filling and nutritous dish combining broccoli, tofu, pork, and Chinese fermented (salted) black beans.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  Ingredients
                                                                  • Yes No 3/4 cup pitted green olive
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/2 cup packed cilantro
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No salt
                                                                  • Make tapenade: Combine olives, 1/4 cup oil, cilantro, capers, garlic and vinegar in a food processor and process until blended. Transfer to a bowl.
                                                                  • Heat a gas grill on high. Rub steak with 1 Tbsp. olive oil, sprinkle with salt and grill, turning once, 8 to 10 minutes total for medium-rare. Transfer to a cutting board, tent with foil and let rest 5 minutes. Slice against the grain. Serve with tapenade spooned on top.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 1/2 cup pumpkin purée
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup evaporated milk
                                                                  • Yes No pate brisee
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
                                                                  • Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
                                                                  • Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
                                                                  • Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you’re looking for a grilled fish that takes just a few minutes to make, looks spectacularly original on the grill, and explodes with herb, smoke, and fire flavors, this barramundi rocks. From Australia ’s Northwest Territories.

                                                                  Ingredients
                                                                  • Yes No 2 whole barramundi
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup mixed herbs
                                                                  • Yes No 12 cedar grilling papers
                                                                  • Yes No butcher's twine
                                                                  • If you are using fish fillets, cut a deep pocket in one side of each fillet. If you are using salt (the Aborigines don’t), generously season the whole fish or fillets inside and out. Stuff the whole fish cavities or the pockets in the fillets with the herbs and place a few around the outside. Wrap each fish or fillet in paperbark or grilling papers, tying it into a neat bundle with string. The fish can be stuffed and wrapped several hours ahead and refrigerated, covered.
                                                                  • Set up the grill for direct grilling and preheat it to medium-high. Alternatively, you can grill the fish right on the embers. Rake out lit coals into a single layer.
                                                                  • Arrange the fish packets on top of the lit coals or on the hot grate and grill until the paperbark is charred on the outside and the fish is cooked through, 8 to 10 minutes per side for whole fish, 4 to 6 minutes per side for fillets. To test for doneness on a whole fish, insert a slender metal skewer through the side of one packet for 15 seconds; when done, the skewer will feel very hot to the touch when removed.
                                                                  • Transfer the grilled fish to a platter or plates and serve it wrapped in the paperbark. Yes, to be strictly authentic, you’d eat the fish with your fingers.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 tbsp fermented black beans
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2/3 cup chicken stock
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 lb butternut squash
                                                                  • Yes No 1/2 lb fresh chinese egg noodles
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 dozen cockle
                                                                  • Yes No 2 cup chopped bok choy greens
                                                                  • In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal for 30 minutes.
                                                                  • In a saucepan, simmer the chicken stock with the ginger, sugar, one-third of the garlic and the remaining 2 tablespoons of soy sauce and 1/2 teaspoon of sambal over low heat until reduced to 1/2 cup, 15 minutes.
                                                                  • Boil the squash in a large saucepan of salted water until just tender, 5 minutes; transfer to a plate. Boil the noodles in the water until al dente; drain and rinse.
                                                                  • In a wok, stir-fry the shallots and the remaining garlic in the oil, 2 minutes. Add the pork mixture and stir-fry until the meat is just white throughout. Add the cockles; pour in the ginger sauce and simmer until the cockles open, 2 minutes. Stir in the noodles, squash and bok choy and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice - and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chilli if you like it spicy. Yum!

                                                                  Ingredients
                                                                  • Yes No serves 2
                                                                  • Yes No 4 cup cooked rice
                                                                  • Yes No 15 small shrimp
                                                                  • Yes No 3 tbsp white cooking wine
                                                                  • Yes No 1/4 cup onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1/2 1/2 cup cashews
                                                                  • Yes No 4 cup stir fry sauce
                                                                  • Yes No 1/2 tsp shrimp paste
                                                                  • Yes No 2 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 1 tsp chili sauce omit
                                                                  • Yes No garnish, 2 to onions
                                                                  • Yes No red chili
                                                                  • Mix the stir-fry sauce ingredients together in a cup. Set aside for later.
                                                                  • Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
                                                                  • Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
                                                                  • Add the raw shrimp. (If using cooked shrimp, add later together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
                                                                  • Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
                                                                  • Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
                                                                  • Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
                                                                  • Remove from heat and taste-test for salt. Add a little more fish sauce (1/2 Tbsp. at a time) instead of salt until desired taste is achieved. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
                                                                  • Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and sccop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, add fresh-cut chili, or serve with more Nam Prik Pao (Recipe) on the side. Enjoy!
                                                                  Cuisine:YesNothai
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup pecan pieces
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 3 2 lb medium fennel bulbs, and, fronds
                                                                  • Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
                                                                  • Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
                                                                  • In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 1/2 inch spicy sweet, crisp apples, and cubes
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp lemon zest
                                                                  • Yes No 1/3 cup apple cider
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
                                                                  • Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
                                                                  • Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.
                                                                  • Makes 6 servings.
                                                                  Cuisine:YesNotropical
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    finish

                                                                  Strictly speaking, a cocktail is not meant to be an appetite enhancer. Most apéritifs, however, are sipped and savored before dinner to stimulate the appetite.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp crème de cassis
                                                                  • Yes No 6 oz dry white wine
                                                                  • Yes No lemon peel
                                                                  • Pour the crème de cassis and wine into a chilled wine glass with ice, stir, and garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir

                                                                  A Bloody Mary with a side of beef bouillon.

                                                                  Ingredients
                                                                  • Yes No 2 oz vodka
                                                                  • Yes No 4 oz tomato juice
                                                                  • Yes No 4 oz beef bouillon
                                                                  • Yes No 1/2 tsp prepared horseradish
                                                                  • Yes No 2 dash worcestershire sauce
                                                                  • Yes No 3 dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No pinch celery salt
                                                                  • Yes No wedge lemon-lime soda
                                                                  • Combine the vodka, tomato juice, beef bouillon, horseradish, Worcestershire sauce, Tabasco Sauce, pepper, lemon juice, and celery salt in a Boston shaker over ice, and roll gently to blend. Strain over ice into a highball glass. Garnish with a wedge each of lemon and lime. If you are hungry, add a tender celery stalk.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 small sweet onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 14 oz cup carolina gold
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/4 lb okra
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No hot sauce
                                                                  • In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes. Using a slotted spoon, remove the bacon; reserve it for another use. Add the onion, garlic, bay leaf, thyme sprig and crushed red pepper to the casserole and cook over moderately low heat, stirring, until the onion is softened, about 5 minutes. Add the chicken stock and 1 1/2 teaspoons of salt and bring to a boil. Add the rice and return to a boil, stirring. Cover and cook over low heat until the rice is barely tender and still quite soupy, about 12 minutes.
                                                                  • Add the tomato and okra to the casserole and cook until it is just tender, about 4 minutes. Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy. Discard the thyme sprig and bay leaf and remove from the heat. Stir in the parsley and butter and serve, passing hot sauce on the side.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.

                                                                  Ingredients
                                                                  • Yes No 1 cup riesling
                                                                  • Yes No 1/3 cup dried apricots
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 tbsp chopped pecan
                                                                  • Yes No 9 plum
                                                                  • Yes No 2 cup vanilla low fat frozen yogurt
                                                                  • Preheat oven to 350º.
                                                                  • Bring wine to a simmer in a medium saucepan over medium-high heat. Stir in apricots; cover and remove from heat. Let stand 20 minutes. Drain apricots in a colander over a bowl; reserve wine and apricots separately.
                                                                  • Combine sugar, ginger, butter, and egg yolk in a bowl. Stir in apricots and pecans. Fill each plum half with about 1 1/2 teaspoons of apricot filling. Place stuffed plums in a single layer in an 11 x 7-inch baking dish; pour reserved wine around plums. Bake at 350º for 20 minutes or until plums are tender.
                                                                  • Remove plums from dish; pour remaining liquid into a small saucepan. Bring to a boil; cook until slightly syrupy and reduced to 1/4 cup (about 5 minutes). Serve plum halves with sauce and frozen yogurt.
                                                                  Yields: 6servings (serving size: 3 plum halves, 2 teaspoons sauce, and 1/3 cup frozen yogurt)
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Making your own mustard is easy and allows you to customize the flavor. This version is a honey and beer mustard that’s sweet but has a big kick of heat. Try it with our Soft Pretzel Rolls or atop your next grilled cheese. What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores. Game plan: This mustard is usable after 24 hours, but it mellows the longer it sits. We like it best after 5 to 7 days. It will last up to a month in the refrigerator. This recipe was featured as part of our Oktoberfest Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mustard powder
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 teaspoon medium garlic clove
                                                                  • Yes No 2 tbsp packed dark brown sugar
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Whisk together mustard powder and 1/4 cup of the beer or water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small pot.
                                                                  • Add vinegar, garlic, brown sugar, honey, and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.
                                                                  • Whisk in remaining beer or water to thin out the mustard, cover, and immediately refrigerate. Keep refrigerated at least 24 hours before using.
                                                                  Yields: 2/3cup
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1 tsp minced marjoram
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 2 3 lb boneless lamb loins
                                                                  • Yes No salt and pepper
                                                                  • In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.
                                                                  • Preheat the oven to 350°. In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over, about 20 minutes total.
                                                                  • Transfer the skillet to the oven and roast the loins for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.
                                                                  • Cut off the strings. Carve the loins into 1-inch-thick slices and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  If you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff. Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below. If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 5 medium garlic clove
                                                                  • Yes No 2 28 oz high quality crushed tomatoes
                                                                  • Heat oil in a medium saucepan over medium heat. When it shimmers, add onion and season with salt. Cook until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and cook until golden brown, about 5 minutes more.
                                                                  • Add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring mixture to a simmer. Cook until sauce is slightly thickened, about 20 minutes. Taste and, if necessary, season with more salt or add a pinch of sugar if the sauce is too acidic.
                                                                  Yields: 9servings (about 6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Prep: 20 minutes; Cook: 58 minutes; Total Time: 1 hour and 18 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup fresh whole wheat breadcrumbs
                                                                  • Yes No 1/4 cup chopped pecan halves
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 lb sweet potato
                                                                  • Yes No 2 lb russet potato
                                                                  • Yes No 1 1/4 cup half and half
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Preheat oven to 425°. Heat oil in a medium nonstick skillet over medium-high heat; add breadcrumbs, pecans, and half of garlic. Cook mixture until crumbs are golden (about 5 minutes), stirring well. Remove from heat; set aside. Coat an 8- x 8-inch baking dish with cooking spray; arrange potato slices in dish, alternating between sweet and Russet. Combine half-and-half and next 5 ingredients (through thyme) in a small bowl. Stir in remaining half of garlic; whisk well. Pour half-and-half mixture over potatoes in dish. Cover dish tightly with foil; bake in middle of oven 45 minutes to 1 hour or until potatoes are tender.
                                                                  • Remove foil; discard. Sprinkle breadcrumb mixture evenly over potatoes; return to oven. Bake until crumbs are crispy, liquid is bubbling and reduced, and potatoes are tender (about 8 minutes). Let stand at least 15 minutes; serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 8 lb shoulder end bone in beef rib
                                                                  • Yes No 8 big sprig rosemary
                                                                  • Yes No 1 head garlic
                                                                  • Preheat oven to 450°. Combine salt and pepper in a small bowl. Using a sharp knife, cut a line down into the roast about 1/2 in. in front of the ribs to create a deep pocket into which you'll stuff the rosemary and garlic. Sprinkle the pocket with about half the salt mixture, then insert rosemary and garlic, allowing rosemary sprigs to poke out of the roast. Tie the roast between the ribs with kitchen string. Sprinkle the remaining salt mixture on the outside of the roast. Place in a large roasting pan with ribs pointing up.
                                                                  • Cook 15 minutes, then reduce oven temperature to 350° and roast until a thermometer inserted in center of meat reaches 130° for rare, 75 to 90 minutes, or 140° for medium, about 2 hours. Remove from oven, tent with foil, and let rest for 30 minutes. Cut strings and remove rosemary. Carve and serve.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 9servings
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 3 oz bittersweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/2 oz bittersweet chocolate
                                                                  • Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
                                                                  • To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.
                                                                  • Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.
                                                                  • Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
                                                                  • To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings (serving size: 1 soufflé and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.

                                                                  Ingredients
                                                                  • Yes No 6 oz hot turkey italian sausage
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped green bell pepper
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1/4 cup merlot
                                                                  • Yes No 2 28 oz whole tomatoes in can
                                                                  • Yes No 2 15 oz kidney beans in can
                                                                  • Yes No 1/2 2 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
                                                                  • Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
                                                                  • Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
                                                                  • Note: Like most chilis, this version tastes even better the next day.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Look for oyster sauce—a concentrated sauce made of oysters, brine, and soy sauce—in the Asian foods section of the supermarket. Substitute sweet basil if Thai basil is not available.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp minced serrano chili pepper
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp oyster sauce
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 littleneck lb clams in shells
                                                                  • Yes No 1 cup chopped fresh thai basil
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden. Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: about 13 clams and about 1/3 cup sauce)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ceviche, a popular dish originally from Latin America, is made by "cooking" (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.

                                                                  Ingredients
                                                                  • Yes No 1 lb sea scallop
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 large orange
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp chopped jalapeño chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup red onion
                                                                  • Yes No 1 avocado
                                                                  • Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 20 minutes.
                                                                  • Segment and chop 1 orange and juice the other. Add segments, juice, and remaining ingredients to scallops and stir gently to combine. Serve with tortilla chips.
                                                                  • Note: Nutritional analysis is per 3/4-cup serving.
                                                                  Cuisine:YesNolatin american
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  To be honest, I think this has got to be one of my favourite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!

                                                                  Ingredients
                                                                  • Yes No 1 x 2kg free range, organic chicken
                                                                  • Yes No a of fresh flat leaf parsley
                                                                  • Yes No 4 bay leaves
                                                                  • Yes No salt and pepper
                                                                  • Yes No handful 2 handfuls of new potatoes
                                                                  • Yes No 2 handfuls of baby carrots
                                                                  • Yes No radish
                                                                  • Yes No 1 bulb of fennel, herby
                                                                  • Yes No horseradish
                                                                  • Yes No 1 hot creamed horseradish
                                                                  • Yes No crème fraîche
                                                                  • Yes No 2 handfuls of fresh peas
                                                                  • Yes No 2 handfuls of broad beans
                                                                  • Yes No swiss chard
                                                                  • Yes No olive oil
                                                                  • Yes No inner celery leaves
                                                                  • To be honest, I think this has got to be one of my favourite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!You will need a large casserole or stock pot to fit your chicken in so that you can cover it with water by about 2.5cm. Stuff the chicken with the parsley and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and simmer for about 20 minutes. At this point you can add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes.When you can easily pull the leg bone away from the chicken, you know that it's cooked to perfection. By that time the other veg will certainly be cooked, but don't break them up. Now... while this is all cooking, you can prepare your horseradish cream – the most joyous thing to have with the chicken. In your supermarket you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you're really lucky you'll be able to get hold of some fresh horseradish which you can simply peel and grate, season with salt and mix with the crème fraîche. (I'm lucky because my local Sainsbury's sells them whole – just ask at yours if there are none in stock.)All you have to do now is carefully remove the chicken to a bowl and add the peas, broad beans and spinach to the broth. Allow them to cook for one minute, then season carefully to taste. You can get all your guests to help themselves if that's easier, but if you want to serve it up, divide a nice mixture of veg between 4 bowls, put some shredded chicken on top, then ladle over some of the wonderful, comforting broth. Sprinkle over some of the chopped reserved fennel tops or some celery leaves, with a healthy dollop of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste brilliant.• from Jamie's Dinners
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ring in the holiday season with these sparkly and easy-to-make sugar cookies.

                                                                  Ingredients
                                                                  • Yes No 1 18 oz refrigerated ready to bake sugar cookie dough
                                                                  • Yes No 6 oz chips, melted in the microwave for 1 to 1 1/2 minutes
                                                                  • Yes No small silver dragees
                                                                  • Bake the cookies according to the label directions. Place the baked cookies (about 18) on a wire rack over a sheet of wax paper and, using a fork, drizzle them with the white chocolate. Sprinkle on the dragees. Set aside until the chocolate sets, about 30 minutes.
                                                                  Yields: 18
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Like American split pea soup, Polish split pea soup or zupa grochowka makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon and carrots are added. Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter. Makes 6 servings

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 large onion
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 1 lb yellow peas
                                                                  • Yes No 1 meaty ham bone
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup chopped ham
                                                                  • Yes No 2 large potato
                                                                  • Yes No salt and pepper
                                                                  • In a large stock pot, fry bacon until fully cooked. Remove, crumble when cool and set aside. Add garic, onion, celery and carrots to bacon grease in pot and saute over medium heat until limp. Add water, peas, ham bone and bay leaf. Bring to a boil, skimming any foam that rises to the top. Add the chopped ham, potatoes, crumbled bacon, salt and pepper to taste, and return to a boil. Reduce to a simmer, cover and cook on low for 1 hour or until peas have completely broken down, stirring frequently to avoid scorching. Serve with rye bread and butter. The soup freezes well.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1/4 pineapple
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 1 small banana
                                                                  • Yes No 8 medium strawberry
                                                                  • Yes No 24 blueberry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No sugar, granulated
                                                                  • Yes No vanilla ice cream
                                                                  • MAKE THE PASTRY: In a food processor, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer the pastry to a work surface and knead gently a few times until thoroughly blended. Divide the pastry in half and flatten into disks. Wrap the pastry in plastic and refrigerate until chilled, about 1 hour.
                                                                  • Preheat the oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out 1 of the pastry disks 1/8 inch thick. Using a 5-inch plate as a guide, cut out 4 rounds and transfer to the prepared baking sheet. Repeat with the second pastry disk. Refrigerate the rounds until firm, about 10 minutes.
                                                                  • MAKE THE FILLING: Arrange the pineapple, mango and banana slices on the pastry rounds and scatter the strawberries and blueberries on top. Bring the pastry edges up and around the fruit, pinching firmly to form a pleated rim on each tart. Refrigerate the tarts until firm, 10 minutes.
                                                                  • Brush the tarts with the melted butter and sprinkle with sugar. Bake for 35 minutes, until the pastry is browned and the fruit is bubbling. Let the tarts cool on a rack. Serve warm or at room temperature with crème fraîche.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 cup golden raisin
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Stir together water and 1 tsp. sugar in a bowl. Sprinkle with yeast and let stand until foamy, 5 minutes. Butter and flour a 10-cup Kugelhopf or Bundt pan.
                                                                  • Using an electric mixer, cream butter and remaining 3/4 cup sugar on low speed for about 30 seconds, then increase to mediumhigh and beat until light and fluffy. Beat in eggs one at a time, beating well after each. (Mixture will look curdled.) Beat in lemon peel, salt and vanilla. Add yeast mixture; gradually add 2 cups flour. Beat on medium, scraping bowl, until smooth, 5 minutes. Gradually add remaining flour; beat until dough is elastic. Stir in raisins.
                                                                  • Butter a bowl. Transfer dough to it, cover with a towel, and let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and stir in almonds. Transfer dough to prepared pan, cover with a towel and let rise until dough is within 1/2 inch of top of mold, 45 minutes to 1 hour.
                                                                  • Preheat oven to 475°F. Bake Kugelhopf until golden, about 8 minutes. Reduce heat to 350°F and bake until a cake tester comes out clean, 30 minutes. Let Kugelhopf cool for 5 minutes, then turn out of pan onto a rack to cool completely. Dust with confectioners' sugar; slice with a serrated knife; serve with butter.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  Lemon Curd
                                                                   15236 d 4 h
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1/4 tsp coarse salt
                                                                  • Yes No 1 1/4 stick unsalted butter
                                                                  • In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
                                                                  • Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
                                                                  • Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
                                                                  Yields: 2cups
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb organic ground sirloin (beef)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 small organic onion
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 1/2 cup organic heavy whipping cream
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Mix sirloin, salt and pepper well. Form 4 patties about 4 inches wide.
                                                                  • Warm oil in a large skillet over mediumhigh heat. Cook patties until browned, 5 minutes per side. Transfer to a plate; cover with foil.
                                                                  • Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring, until softened, 2 minutes. Add mushrooms; continue cooking, stirring, until mushrooms have given off their liquid and are soft,