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                                                                  The finished glaze will have the consistency of bottled barbecue sauce. Natural sugars in the grapes caramelize on the chicken. The sweet glaze is also delightful on pork tenderloin medallions.

                                                                  Ingredients
                                                                  • Yes No 3 cup seedless red grape
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 6 1 1/2 lb chicken drumstick
                                                                  • Yes No 6 1 1/2 lb chicken thigh
                                                                  • Yes No 2 tsp chopped rosemary
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No rosemary
                                                                  • To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.
                                                                  • Prepare grill.
                                                                  • To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.
                                                                  Yields: 6servings (serving size: 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste

                                                                  Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.

                                                                  Ingredients
                                                                  • Yes No 5 red bell pepper
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 1 lb cherry tomato
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 cup roasted almonds
                                                                  • Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
                                                                  • In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
                                                                  • Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
                                                                  • In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.
                                                                  Cuisine:YesNonapa
                                                                  Yields: 10
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Piquillo peppers add a spicy, bittersweet edge to this classic seafood stew. Roasted red bell peppers and a pinch of cayenne pepper may be substituted.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb chorizo
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 6 thick slice peasant bread
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/4 lb bacon pieces
                                                                  • Yes No 1 extra large onion
                                                                  • Yes No one 8 oz piquillo peppers, peppers
                                                                  • Yes No 4 dozen littleneck clam
                                                                  • Preheat the oven to 350°. Put the chorizo in a small saucepan with 1 cup of the stock and simmer until softened, about 15 minutes. Drain the chorizo and discard the broth.
                                                                  • Meanwhile, brush the bread with olive oil and toast for about 10 minutes, until golden. Rub the toasts with the peeled whole garlic clove and transfer each slice to a deep soup bowl.
                                                                  • In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Add the bacon and cook over moderate heat, stirring, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate and reserve it for another use. Add the onion and minced garlic to the casserole and cook over low heat until softened, about 5 minutes. Add the piquillo peppers and their liquid and cook for 1 minute. Add the chorizo and the remaining 1/2 cup of stock and bring to a boil. Add the clams, cover and cook over high heat until nearly all have opened, about 10 minutes. Discard any unopened clams. Spoon the stew over the toasts, drizzle with the remaining 2 tablespoons of olive oil and serve right away.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 6first-course servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Long popular in take-out menus, this curried noodle dish is a sure hit and ready in a snap--provided you have the ingredients prepped before you start. The leftovers are good cold, as well. You'll find skinny rice noodles in the supermarket's ethnic food section.

                                                                  Ingredients
                                                                  • Yes No 1 6 oz skinny rice noodles
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup red bell pepper
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 8 medium oz shrimp
                                                                  • Yes No 1 cup sliced scallion
                                                                  • Cook rice noodles according to package directions, omitting salt and fat. Drain.
                                                                  • Combine broth, soy sauce, sugar, and salt; stir until sugar dissolves.
                                                                  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 teaspoon oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan. Wipe pan clean with a paper towel. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds. Add chicken, and stir-fry 2 minutes. Add curry and shrimp; stir-fry 2 minutes. Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated. Sprinkle with green onions.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/4 cup thinly sliced ginger
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cardamom pods
                                                                  • Yes No 3 lb carrot
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup fresh carrot juice
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No salt and pepper
                                                                  • In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.
                                                                  Yields: 12
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Think of these as a variation of thumbprint cookies. Vanilla butter cookies are filled with fruit preserves and drizzled with a powdered sugar glaze.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup raspberry preserves
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Preheat oven to 375°.
                                                                  • Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)
                                                                  • Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.
                                                                  • Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate slices. Transfer slices to wire racks. Cool completely.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 2 tsp five spice
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 1/2 small lb grey sole fillets
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 4 firm banana
                                                                  • Yes No lime
                                                                  • In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
                                                                  • In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
                                                                  • In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve

                                                                  Notes: Serve with warm cornbread.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb onion
                                                                  • Yes No 1 1/2 lb red bell pepper
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 3 turkey thighs
                                                                  • Yes No 1 15 oz hominy
                                                                  • Yes No 1 28 oz canned chopped tomatoes
                                                                  • Yes No monterey jack cheese
                                                                  • Yes No canned sliced black ripe olives
                                                                  • Yes No scallion
                                                                  • Yes No salt and pepper
                                                                  • In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeño, chili powder, oregano, and cumin.
                                                                  • Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.
                                                                  • Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.
                                                                  • With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
                                                                  • Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    tear

                                                                  Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.

                                                                  Ingredients
                                                                  • Yes No cornbread
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2/3 cup chopped celery
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 cup chopped turkey kielbasa
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 cup coarsely chopped pitted prune
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Cut corn bread into 1-inch cubes. Place in a large bowl, and set aside.
                                                                  • Melt butter in a large nonstick skillet over medium heat. Stir in onion, bell pepper, and celery; cook 5 minutes, stirring frequently. Stir in 3/4 cup broth, kielbasa, and next 5 ingredients (kielbasa through black pepper). Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat. Pour vegetable mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs; pour over corn bread mixture, tossing well. Spoon stuffing into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Cover and bake at 400° for 15 minutes. Uncover; bake an additional 15 minutes or until browned.
                                                                  Yields: 14servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat

                                                                  Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz maraschino cherries
                                                                  • Yes No 1/2 cup brandy
                                                                  • Yes No 1 8 oz semisweet chocolate baking squares
                                                                  • Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.
                                                                  • Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth.
                                                                  • Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Spinach sauteed with garlic goes very well with roasted meats, and if you’re eating in an old-fashioned home or restaurant in Northern Italy, you may well be served it with a sprinkling of the drippings from the roast.

                                                                  Ingredients
                                                                  • Yes No two lb organic spinach
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 medium organic garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Pick over the spinach, removing and discarding tough ribs, and coarsely chop the leaves. Heat it in a pot until it has wilted and drain it well, squeezing it to remove most of the water. Heat the oil in a pan with the garlic, and once it begins to crackle, add the spinach in one fell swoop. Stir vigorously, season with salt and pepper to taste, and when it is heated through it is done. Note: If you're pressed for time, you can use frozen spinach, though you should thaw it before sauteeing it. Yield: 4 servings spinaci rifatti.
                                                                  Cuisine:YesNonorthern
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sauté
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 leek, white and tender green parts only
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 carrot
                                                                  • Yes No two 8 oz jars imported spanish tuna in olive oil
                                                                  • Yes No four 8 inch baguette
                                                                  • Yes No 1 tomato
                                                                  • Yes No 4 piquillo peppers
                                                                  • In a skillet, heat the 2 tablespoons of oil. Add the onion, leeks, thyme and marjoram. Season with salt and pepper. Cook over moderately low heat, stirring, until softened, 10 minutes. Add the sugar, vinegar and carrot and cook until the liquid has evaporated, 5 minutes. Transfer to a bowl and refrigerate until cool.
                                                                  • Add the tuna and its oil to the vegetables, breaking the tuna into large flakes.
                                                                  • Preheat the broiler. Brush the cut side of the baguettes with oil and toast slightly. Rub the cut sides of the tomato over the baguettes, leaving lots of pulp. Spoon the tuna onto the baguettes, top with the piquillos; serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve

                                                                  Switzerland has been making Sbrinz'a hard, aged, cow's- milk cheese - for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille -like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.

                                                                  Ingredients
                                                                  • Yes No 3 1 1/2 lb large zucchini
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 small onion
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 large tomato
                                                                  • Yes No piment d'espelette
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 2 2/3 cup oz parmigiano-reggiano cheese
                                                                  • Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
                                                                  • Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d?Espelette. Stir in the mint, oregano and basil.
                                                                  • Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3/4 lb penne rigate
                                                                  • Yes No 5 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No one 28 oz diced tomato in can
                                                                  • Yes No 1 large chipotle in adobo sauce
                                                                  • Yes No 1/2 cup frozen corn kernel
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
                                                                  • Meanwhile, in a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
                                                                  • Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the queso blanco and toss. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This potato salad is my favorite way to use chimichurri sauce. Make a big batch of chimichurri sauce to marinate steak or chicken for the grill. Then use what's leftover to make this potato salad, and you'll have the perfect side dish. The flavors of chimichurri taste sweeter and more mellow when mixed with mayonnaise, and the flecks of parsley and cilantro look great with the red skinned new potatoes. You could add some red pepper or celery for cruch, or even some sweet pickle.

                                                                  Ingredients
                                                                  • Yes No 12 medium new red potato
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup chimichurri sauce
                                                                  • Scrub and wash the potatoes. Place the potatoes in a large pot and cover with salted water. Bring to boil, and cook until the potatoes are just tender, about 20 minutes. Drain potatoes and let cool. Stir chimichurri sauce into the mayonnaise. When potatoes are cool enough to handle, cut them into 1 inch cubes. Toss potatoes with chimichurri mixture until well mixed. Chill thoroughly before serving.
                                                                  • Serves 6 as a side dish.
                                                                  Cuisine:YesNoargentinian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup cubed turnip
                                                                  • Yes No 3 cup cubed sweet potato
                                                                  • Yes No 2 1/2 cup cubed granny smith apple
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350°.
                                                                  • Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.
                                                                  Yields: 7servings (serving size: about 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 tsp margarine
                                                                  • Yes No 3 1/2 cup chopped leek
                                                                  • Yes No 3/4 cup chopped shallot
                                                                  • Yes No 4 cup diced turnip
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 16 oz fat free, less sodium chicken broth
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No chives
                                                                  • Melt margarine in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
                                                                  • Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook

                                                                  Fancy buttercream flourishes topped with nonpareil gumdrops make this dainty cake look grand. Fill a five-inch cake pan with two cups of your favorite batter, then cut finished cake in half horizontally to form layers. Bake leftover batter into mini cupcakes.

                                                                  Ingredients
                                                                  • Yes No yellow cake
                                                                  • Yes No unsalted butter
                                                                  • Yes No chocolate icing
                                                                  • Yes No 1 cup swiss meringue buttercream
                                                                  • Yes No red gel paste food coloring
                                                                  • Yes No white gumdrops
                                                                  • Prepare batter for Yellow Cake as directed; fill a 5-inch-round, 3-inch-deep buttered cake pan with 2 cups batter, and use the remaining batter to fill 64 cups of three 24-cup mini muffin tins lined with paper liners (1 tablespoon batter per cup). Bake until golden and a cake tester inserted in middle comes out clean, 10 to 11 minutes for the cupcakes and 45 to 50 minutes for the cake.
                                                                  • Using a serrated knife, trim top of cake level, then cut in half horizontally. Place 1 cake layer on a small cake stand or a cardboard round wrapped in parchment paper. Spread with 1/3 cup frosting. Top with remaining layer. Thinly coat top and sides with 1/4 cup frosting. Refrigerate 10 minutes. Remove from refrigerator, and frost with 1/2 cup frosting. Refrigerate 10 minutes. Frost mini cupcakes with remaining frosting (about 1 1/2 teaspoons frosting per cupcake).
                                                                  • Place 1 cup buttercream in a small bowl; tint buttercream pink. Transfer to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #5). Using a toothpick, make an outline of a garland on the side of the cake. Pipe buttercream over design, doubling back and forth over the line to create a crocheted effect. Ruffles along the bottom border of the cake can be made by switching to a ribbon tip (such as Ateco #44). Gently press rounded gumdrop halves into frosting at the top of each garland strand; reserve flat gumdrop halves for another use.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 15-inch round cake and 64 mini cupcakes; cake serves about 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    ribbon

                                                                  This candy will soften slightly while at room temperature.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 3 4 oz bars bittersweet chocolate baking bars
                                                                  • Yes No 3 4 oz white chocolate baking bars
                                                                  • Yes No 1 coarse tsp sea salt
                                                                  • Place pecans in a single layer on a baking sheet.
                                                                  • Bake at 350° for 8 to 10 minutes or until toasted.
                                                                  • Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
                                                                  • Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
                                                                  • Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
                                                                  • *3/4 tsp. kosher salt may be substituted.
                                                                  • Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¾lb.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    ghirardelli
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Ghirardelli

                                                                  This twist on a favorite picnic side dish gains distinctive character from smoked trout and fresh herbs. Make it a few hours ahead, if you like. Serve with grilled pork or chicken.

                                                                  Ingredients
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1/4 cup reduced fat mayonnaise
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup smoked trout
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced chives
                                                                  • Yes No 2 tsp diced tarragon
                                                                  • Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool.
                                                                  • Combine sour cream, mayonnaise, red wine vinegar, salt, and freshly ground black pepper in a large bowl, stirring well with a whisk. Add potatoes, Smoked Trout, and remaining ingredients; toss gently to coat.
                                                                  Yields: 6servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    coat

                                                                  Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup firmly packed dark brown sugar
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1/4 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 tsp cloves, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 3/4 cup mashed pumpkin
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Preheat oven to 350° (325° convection).
                                                                  • In a large bowl, mix flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
                                                                  • In another bowl, whisk together eggs, Mashed Pumpkin, and oil until well blended.
                                                                  • Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans (with 2 2/3-cup capacity each).
                                                                  • Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.
                                                                  Yields: 2loaves, about 10 servings each
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bread

                                                                  This is a favorite macaroni and cheese recipe from a forum member.

                                                                  Ingredients
                                                                  • Yes No 2 cup macaroni
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 tbsp flour
                                                                  • Yes No 4 tbsp fat
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 2 cup grated cheese
                                                                  • Yes No dry bread crumb
                                                                  • Preheat oven to 400°. Cook the macaroni until al dente, drain, and place in a casserole. Mix together the milk, salt, flour, and fat and cook in a double boiler until thick. Add the salt, pepper, dry mustard, and grated cheese, mix well, and heat stirring until the cheese is melted and well blended in. Pour over the macaroni in the casserole, sprinkle the top with dried bread crumbs, and bake for 15 minutes. The secret, according to both children who still make this dish regularly, is the mustard. I can report that they both use a pretty generous teaspoon. For cheese, one uses the sharpest cheddar she can find (as do we) and the other a mild cheddar. This was -- in my family -- a standard Wednesday night supper. When we had children it was frequent (kids LOVE macaroni and cheese), and after one experience with a purchased product they rebelled, Gramma Cameron's only. And it was so easy that they enjoyed making it themselves. The 'lumpy' problem with flour was obviated by the method of adding the flour and fat to the milk and mixing it smooth before putting on the heat. Also from use and children's insistence, always whole milk, never the 2% form. Shared by DUMAREST2 More Macaroni and Cheese Recipes Macaroni and Cheese Macaroni and Cheese Soufflé Macaroni and Cheese with Bacon Macaroni and Cheese with Green Chile Sandy's Macaroni and Cheese Macaroni and Cheese with Ham 1928 Macaroni and Cheese Skillet Macaroni and Cheese Slow Cooker Macaroni and Cheese Macaroni and Cheese Croquettes Custard Style Macaroni and Cheese Golden Macaroni and Cheese Macaroni and Cheese with Chicken Sauce for Macaroni and Cheese Macaroni and Cheese with Ground Beef Macaroni and Cheese Caruso Macaroni and Cheese with Tuna Mexican Macaroni and Cheese Tuna Macaroni and Cheese Macaroni and Cheese with Cashews Macaroni and Cheese Bake Macaroni and Cheese Recipes Cheese Recipes Fondue Recipes Main Dish Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoamerican
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook

                                                                  Look for fresh pizza dough in your supermarket's bakery, or purchase it from your local pizza parlor.

                                                                  Ingredients
                                                                  • Yes No 1 lb pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 4 oz link turkey italian sausage
                                                                  • Yes No 1 tbsp oil from sun dried tomatoes
                                                                  • Yes No 4 sun dried tomatoes in oil
                                                                  • Yes No 6 0.67 oz slice reduced fat provolone cheese
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No crushed red chili pepper
                                                                  • Preheat oven to 450°.
                                                                  • While oven preheats, shape pizza dough into a 15 1/2 x 10 1/2–inch rectangle on a work surface; transfer to a large baking sheet coated with cooking spray. Place in oven on bottom rack while oven continues to preheat, and bake 10 minutes.
                                                                  • While crust prebakes, cook sausage in a skillet over medium-high heat until browned, stirring to crumble.
                                                                  • Remove crust from oven; rub with sun-dried tomato oil, and sprinkle with sun-dried tomatoes. Top with cheese, sausage, and grape tomato halves. Bake at 450° on bottom rack for 8 minutes or until crust is golden and cheese melts. Cut pizza into 6 rectangles, and sprinkle with crushed red pepper before serving, if desired.
                                                                  • Serve with: Lemony Romaine Wedges with Cucumber
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 piece)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sargento
                                                                    Brands:
                                                                  • Yes No
                                                                    Sargento

                                                                  PacifiKool Hawaiian Ginger Syrup gives a spicy, sweet flavor to this glaze, which is perfect for grilled or broiled chicken, pork chops, and shrimp.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp peanut oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 tbsp soy sauce
                                                                  • Yes No 4 tbsp ginger syrup
                                                                  • Yes No 2 tbsp pineapple juice
                                                                  • Combine the cornstarch with 1 tbsp. water; set aside. Heat the oil in a 1-qt. saucepan over medium heat. Add the garlic and cook, stirring, until soft, about 1 minute. Add the soy sauce, ginger syrup, pineapple juice, and 1/3 cup water. Bring to a boil, stir in the reserved cornstarch mixture, and boil until syrupy, about 1 minute.
                                                                  • MAKES ABOUT 1 CUP
                                                                  Cuisine:YesNohawaiian
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/4 6 oz cup walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 cup low fat spaghetti sauce
                                                                  • Yes No 1/2 tsp oregano, ground
                                                                  • Yes No 2 14 oz less sodium beef broth
                                                                  • Yes No 1 15 oz no salt added kidney beans
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and onion; cook over medium heat until meat is browned, stirring until it crumbles. Drain.
                                                                  • Return meat mixture to pan; add cooked pasta and remaining ingredients. Cook 10 minutes or until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat

                                                                  This is a very satisfying, "all-in-one" dish with the sausage, apples and cornbread contained within. Of course, for a typical southern breakfast (aka "plantation breakfast), this would be just one of many offerings, probably accompanied by a platter of fresh fruit, bacon, eggs, and grits (yes, grits even with cornbread!). It wouldn't be unusual for a platter of steaks and sliced tomatoes to also appear on the table and, of course, there would be at least a couple types of toasted bread or pastry.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 lb pork link sausages
                                                                  • Yes No 3 medium apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 cup cornmeal
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No maple syrup, and butter
                                                                  • Preheat oven to 400 degrees F. Butter a 9 x 13-inch baking dish with 2 tablespoons of the melted, cooled butter. Toss the apples with lemon juice, drain and place in the dish with sausages. Preheat the oven to 400 degrees F. Grease a 9 x9 13-inch baking dish with 2 tablespoons of the melted, cooled butter; place the sausage pieces on the bottom of the prepared baking dish. Toss the chopped apples with the lemon juice and place on top of the sausage. Place the dry ingredients in a large bowl, and stir or whisk well to combine. Whisk the remaining butter with the egg and buttermilk until combined. Fold into the dry ingredients, just until blended. Pour over the sausages and apples, gently spreading evenly over the mixture, and bake for 25 minutes. The top of the cornbread should be set. Serve hot or at room temperature. You're not likely to have leftovers but, if so, refrigerate and gently reheat. BONUS TIP: As this can be made up to 24 hours ahead, it is a perfect dish for a holiday, weekend guests, or for any breakfast or brunch when you want something filling and delicious that you can just pop in the oven! BONUS TIP 2: Dish this up with a wide spatula, as it's something of an "upside down" dish with the solid cornbread on the top. Mother's Day Breakfast or Brunch Menu: Fresh Fruit Salad with Toasted Pecans and Fresh Mint Orange Cream Breakfast Cornbread with Sausage and Apples Other Special Occasion Breakfast and Brunch Recipes: Best Breakfast Cakes Delicious Breakfasts Pancake Recipes
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    mother's
                                                                    Brands:
                                                                  • Yes No
                                                                    mother's

                                                                  Stage 1: Heat the stock. In a separate pan, heat the olive oil and butter, add the onion, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.

                                                                  Ingredients
                                                                  • Yes No 2 pint approx• 2 pints stock
                                                                  • Yes No 2 tbsp 2 tablespoons olive oil
                                                                  • Yes No 1 of butter
                                                                  • Yes No large 1 onion
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No head of celery
                                                                  • Yes No risotto rice
                                                                  • Yes No dry white wine
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 5 tbsp 5 tablespoons butter
                                                                  • Yes No parmesan cheese
                                                                  • Stage 1: Heat the stock. In a separate pan, heat the olive oil and butter, add the onion, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice and turn up the heat.Stage 2: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Continue adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 3/4 tsp curry powder
                                                                  • Yes No 1 tsp dill weed
                                                                  • Yes No 2 6 oz crabmeat
                                                                  • Yes No 1 14 oz artichoke bottoms
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No cracker
                                                                  • Heat oven to 350°F and butter a 12-inch gratin dish or a low-sided casserole.
                                                                  • Stir mayo, sour cream, curry powder, and dill together in a medium bowl. Add the crabmeat and artichokes and mix thoroughly. Scrape into the gratin dish and smooth the top. Strew with the almonds. You can prep this early in the day and keep the dip covered in the refrigerator.
                                                                  • Bake the dip for about 20 minutes (longer if it’s been refrigerated), until hot and bubbling around the edges. Serve it right away, with a stack of crackers and a spoon.
                                                                  Yields: 4 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 baguette
                                                                  • Yes No 2 8 oz mozzarella cheese
                                                                  • Yes No 1/2 lb prosciutto
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cantaloupe
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 16 mint
                                                                  • Cut each baguette in half lengthwise, then in thirds crosswise. Layer the mozzarella and prosciutto on the bottom of each baguette portion. Drizzle with the oil and sandwich with the baguette tops; set aside. In a blender, puree the cantaloupe and salt. Pour into bowls and sprinkle with the pepper and mint. Serve with the sandwiches.
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup chopped cooked chicken breast
                                                                  • Yes No 1/2 cup matchstick carrots
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • Yes No 1/3 cup light mayonnaise
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 8 oz crushed pineapple in juice
                                                                  • Yes No 4 wheat pitas
                                                                  • Yes No 8 romaine lettuce
                                                                  • Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.
                                                                  Yields: 4servings (serving size: 2 stuffed pita halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick

                                                                  On a trip home to Des Moines, Iowa, I had a delightful brunch at La Mie Bakery. In addition to enjoying buttery croissants and a decent latte, I indulged in a homemade baguette slathered with an earthy bean spread, which became the inspiration for this dish. Game plan: Everything in this recipe can be assembled in advance. When you’re ready to eat, reheat the bread and eggs, top with sprouts, and serve. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 slice sweet baguette
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup red lentil pâté
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/2 cup mixed sprouts
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Brush one side of each bread slice with olive oil and season with salt and freshly ground black pepper. Arrange bread on a baking sheet and bake until slightly golden around the edges, about 5 minutes.
                                                                  • To serve, spread 1 tablespoon pâté on each bread slice. Place 2 bread slices on each plate, top with 1 poached egg, and garnish with 2 tablespoons sprouts. Serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    poach

                                                                  One of my favorite soups is Hot & Sour Soup, and I was flabbergasted to discover that it's really quite easy - and cheap! - to make. Who woulda thunk it? Called suan la t'ang in Chinese, it gets its tang from the addition of white vinegar. Click through for the recipe.

                                                                  Ingredients
                                                                  • Yes No serves 4 to 6
                                                                  • Yes No 6 dried shiitake mushroom
                                                                  • Yes No 1 firm tofu
                                                                  • Yes No 1/2 cup canned bamboo shoots
                                                                  • Yes No 1/4 lb boneless pork
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 3 tbsp white vinegar
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 egg
                                                                  • Yes No sesame oil
                                                                  • Yes No 1 scallion
                                                                  • Yes No
                                                                  • Yes No this could easily be made vegetarian
                                                                  Cuisine:YesNochinese
                                                                  Ingredients
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 3/4 cup mild salsa
                                                                  • Yes No 1 romaine heart
                                                                  • Yes No 8 taco shells
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes. 2. Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate). 3. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and the remaining 1/4 cup of salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tear

                                                                  Use a wire grilling basket for the onion and bell pepper so they don't fall into grill. If there's enough room on your grill, you can heat the tortillas as the onion mixture and tempeh cook. Wrap in heavy-duty foil, and grill 5 miutes or until thoroughly heated.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz grain tempeh
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 1/2 cup sliced green bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 wheat tortillas
                                                                  • Yes No 1/4 cup chipotle salsa
                                                                  • Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
                                                                  • Prepare grill.
                                                                  • Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
                                                                  • Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 fajita)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 1/2 cup black beans in can
                                                                  • Yes No 2 tbsp salsa
                                                                  • Yes No 1/2 cup diced zucchini
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 4 tbsp shredded cheddar cheese
                                                                  • Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. 2. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tablespoons cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. 3. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2/3 cup sweetened flaked coconut
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 1/4 cup chocolate chip
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 3 cup corn flakes
                                                                  • Line a large baking sheet with parchment. Place a small skillet over medium-high heat. Add coconut and toast, stirring constantly, until light golden, 3 to 4 minutes. Transfer to a bowl; let cool.
                                                                  • In a medium saucepan over medium heat, combine honey, corn syrup and peanut butter. Bring mixture to a boil, stirring, then remove from heat and stir in chocolate chips and cocoa.
                                                                  • Continue stirring until chocolate chips have melted, then stir in cereal and toasted coconut until well coated. Drop by tablespoonfuls onto baking sheet and refrigerate until set, about 15 minutes.
                                                                  Yields: 40cookies (serving size: 2 cookies)
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 large plum tomatoes, on a grater
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 4 lb chicken breast (boneless, skinless)
                                                                  • Yes No vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, combine the grated tomatoes, garlic, olive oil and cilantro. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight.
                                                                  • Light a grill. Thread the chicken onto 8 metal skewers, leaving a small space between each piece. Brush the chicken with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 15 minutes.
                                                                  Yields: 8skewers
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook

                                                                  This is one of our all-time favorites, created by Chef Charlie Palmer. What to buy: Fresh is better, but good-quality frozen or jarred chestnuts are a reasonable substitute (they do not need to be roasted). For fresh mail-order chestnuts, try Delmarvelous Farms. Slab bacon, available from most butchers (call ahead), is almost always sold with the rind still attached; cut it off before using. Put the bacon in the freezer for 20 minutes or so to firm it up before slicing. Game plan: To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don’t, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!) Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they’re easier to peel while they’re still warm) and remove the shells. Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane. This recipe was featured as part of Charlie Palmer’s Classic Thanksgiving menu.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb brussels sprout
                                                                  • Yes No 1/4 lb double smoked slab bacon
                                                                  • Yes No 2 cup pearl onion
                                                                  • Yes No 10 chestnuts, roasted
                                                                  • Yes No 1 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 tsp thyme
                                                                  • Fill a large pot with water and bring it to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook the Brussels sprouts in the boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain the sprouts and place in the ice bath.
                                                                  • When cool, remove the sprouts from the ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add the bacon in a single layer and cook over medium heat until the fat is rendered and the bacon is golden brown, about 10 minutes. Remove the bacon with a slotted spoon and set aside; reserve the pan drippings.
                                                                  • Add the onions to the pan and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add the chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
                                                                  • Increase the heat to high, add the reserved bacon and Brussels sprouts, and stir well. Add the chicken broth and cover; the contents will quickly come to a boil. Reduce the heat to low and cook until the Brussels sprouts are heated through. Stir in the butter and season with salt and pepper. Sprinkle with thyme and serve.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1/2 cup cubed firm textured white bread
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No salt and cayenne pepper
                                                                  • Yes No 6 medium leek, white and tender green parts only
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 4 oz garrotxa
                                                                  • Yes No crusty sourdough bread
                                                                  • Lightly brush the bell pepper with olive oil and roast it directly over a gas flame or under the broiler, turning frequently, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, core and seed the pepper and cut it into thick strips.
                                                                  • Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer to a cutting board and let cool slightly, then coarsely chop.
                                                                  • Heat 1 tablespoon of the olive oil in the skillet. Add the bread cubes and cook over moderate heat, stirring frequently, until golden and crisp, about 5 minutes. Transfer to a plate. Heat another tablespoon of the olive oil in the skillet. Add the bell pepper strips and garlic and cook, stirring occasionally, until the garlic is lightly golden and softened, about 5 minutes. Add the tomatoes and cook for 1 minute longer. Transfer to a large mortar or food processor and let cool.
                                                                  • Add the fried almonds to the bell pepper mixture and using a pestle, pound to a coarse paste, or pulse in the processor. Add the toasted bread cubes and 1 tablespoon of the olive oil, then pound and stir, or pulse, until the sauce is emulsified. Gradually add 1/4 cup of olive oil, stirring and pounding, or pulsing, until emulsified. Stir in 2 tablespoons of the sherry vinegar and season with salt and cayenne.
                                                                  • In a large deep skillet, heat the remaining 2 tablespoons of extra-virgin olive oil until shimmering. Add the leeks and cook over moderate heat, turning occasionally, until lightly browned and barely softened, about 10 minutes. Add the chicken stock and the remaining 1 tablespoon of sherry vinegar, season with salt and cayenne and bring to a boil. Cover the leeks and cook over moderate heat until tender, 10 to 12 minutes longer. Let the leeks cool, then drain.
                                                                  • Arrange the braised leeks on a large platter. Spoon half of the romesco sauce over the leeks. Sprinkle the crumbled Garrotxa cheese on top and serve with crusty bread and the remaining romesco on the side.
                                                                  Yields: 5
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This quick, easy bulgur side dish has yet to meet a main it didn’t like (pictured here with seared scallops). What to buy: Fine-grind bulgur can be found at your local health food store, gourmet grocery, or online. Game plan: The bulgur can be made through step 1 up to a day ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Whole Grain Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 cup fine grind bulgur
                                                                  • Yes No 2 medium zucchini, ends
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 cup red onion
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp diced flat leaf parsley
                                                                  • Combine broth, water, and 1/2 teaspoon of the salt in a small saucepan and bring to a boil over high heat. Add bulgur, stir to combine, and remove from heat. Cover and let sit until tender and all of the liquid has been absorbed, about 30 minutes.
                                                                  • Meanwhile, place zucchini in a small bowl, sprinkle with remaining 1/2 teaspoon salt, and toss to combine; set aside.
                                                                  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add garlic and onion, season with freshly ground black pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini and cook, stirring rarely, until well browned, about 5 minutes. Stir in vinegar and cook until smell has cooked off, about 30 seconds.
                                                                  • Remove from heat and stir bulgur into zucchini mixture. Stir in fresh herbs, if using, and season to taste with salt and freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings (about 5 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook

                                                                  Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 3/4 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup instant rice
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
                                                                  • Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Pipérade Recipe
                                                                   1 h 25 m

                                                                  Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you can also heed Julia Child’s advice and use it to top a plain omelet. What to buy: If you’re looking to save time, you can substitute a 15-ounce can of diced tomatoes for the fresh; be sure to drain the canned tomatoes first. Bayonne ham is a cured ham product from the French Basque country. If you can’t find it, substitute prosciutto. Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC

                                                                  Ingredients
                                                                  • Yes No 6 medium tomato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 1/2 inch oz bayonne ham, squares
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 tbsp flat leaf parsley
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 medium bay leaf
                                                                  • Yes No 2 medium orange bell pepper
                                                                  • Yes No 2 medium green bell pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp piment d'espelette
                                                                  • Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse the tomatoes in the ice water bath. Using a small knife, peel the loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh. Set aside.
                                                                  • Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil. When the oil shimmers, add the ham and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.
                                                                  • Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.
                                                                  • Stir in the diced tomatoes, browned ham, and piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes. Remove the bay leaf and serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 5servings
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.

                                                                  Ingredients
                                                                  • Yes No 3 3 lb medium eggplants, each
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped 33% less sodium ham
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup beer
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 2 1/2 oz day old french bread
                                                                  • Yes No 6 1 1/2 oz tbsp grated parmesan cheese
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 1/2 tsp chopped tarragon
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 425°.
                                                                  • Score cut side of each eggplant half in a crisscross pattern; lightly coat cut sides of eggplant halves with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425° for 10 minutes. Turn eggplant halves over; bake an additional 10 minutes or until tender. Remove from oven; cool 10 minutes. Remove pulp from eggplant, leaving a (1/4-inch-thick) shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp; set aside.
                                                                  • Reduce oven temperature to 350°.
                                                                  • Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Stir in shrimp; cook 1 minute. Remove from heat.
                                                                  • Place bread in a food processor; process until coarse crumbs form. Add breadcrumbs, 3 tablespoons cheese, green onions, basil, tarragon, rind, salt, and black pepper to eggplant mixture; stir gently to combine. Mound about 1/2 cup shrimp mixture into each eggplant shell. Sprinkle each with 1 1/2 teaspoons cheese. Bake at 350° for 15 minutes or until thoroughly heated and shrimp are done.
                                                                  Yields: 6servings (serving size: 1 stuffed eggplant half)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Hands-on Time: 5 min.; Total Time: 5 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup no sugar added ruby red grapefruit juice
                                                                  • Yes No 2/3 cup sauza blanco tequila
                                                                  • Yes No 1/4 cup sweetened lime juice
                                                                  • Yes No 2 cup ginger ale
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No garnish, grapefruit
                                                                  • STIR together first 3 ingredients in a large pitcher. Stir in ginger ale and crushed ice. Serve immediately. Garnish, if desired.
                                                                  • *Not-from-concentrate grapefruit juice may be substituted.
                                                                  Yields: 4servings (about 7 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup lemon zest
                                                                  • Yes No 8 egg yolk
                                                                  • Yes No 6 egg
                                                                  • Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.
                                                                  • MAKES ABOUT 4 CUPS
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate

                                                                  Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup assorted pitted olives
                                                                  • Yes No 1/4 cup roasted red pepper
                                                                  • Yes No 2 tbsp chopped celery
                                                                  • Yes No 1 baguette
                                                                  • Fab it up: Coarsely chop olives and peppers; combine olive mixture, celery, 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/2 tablespoon chopped fresh rosemary, and 1/8 teaspoon crushed red pepper in a medium bowl. Spoon 1 tablespoon mixture on top of each of 24 toasted baguette slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine

                                                                  Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.

                                                                  Ingredients
                                                                  • Yes No 2 4 oz link mild italian turkey sausage
                                                                  • Yes No 3 small cup cauliflower
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 4 cup bow tie pasta (farfalle)
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1/2 2 oz cup grated pecorino romano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
                                                                  • Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                  • Prep Time: 42 minutes
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain

                                                                  Happy Valentine's Day, dear Kitchn readers. I know some of us love to hate this Hallmark holiday, but it can also prompt us to take a moment to acknowledge and be thankful for the ones we care for. I can't think of a better way to show my love than in the kitchen. After all, food is love.

                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp fresh rosemary needles
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 lb bone in pork loin
                                                                  • Yes No 1 red wine
                                                                  • Yes No 4 tbsp dijon mustard
                                                                  • Yes No 4 tbsp low-sodium soy sauce
                                                                  • Yes No pan drippings from roast
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No mini process garlic and rosemary needles in a food processor until, add olive oil, salt, and pepper and continue pulsing until, rub the marinade on both sides of the pork loin and refrigerate overnight
                                                                  • Yes No
                                                                  • Remove pork loin from refrigerator about an hour before cooking. Add a little more olive oil and salt to pork if desired.
                                                                  • Preheat oven to 375°. Place pork loin fat side up in baking pan. Cook until an instant-read thermometer reaches 135° (approximately one hour and fifteen minutes). Remove from oven and tent with foil. Allow to rest while making pan sauce. (The internal temperature will continue to rise to about 145°.)
                                                                  • Slice the roast crosswise between the bones. Serve with Dijon-red wine sauce and a side of roasted root vegetables.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  As a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily satisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
                                                                  • Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
                                                                  • Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
                                                                  • Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
                                                                  • Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 cup shredded rotisserie chicken breast
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No 3/4 cup black beans in can
                                                                  • Yes No 1/2 cup refrigerated fresh salsa
                                                                  • Yes No 4 8 inch flour tortilla
                                                                  • Yes No 1/2 cup shredded monterey jack cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.
                                                                  • Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.
                                                                  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 1 burrito)
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ¾ cup salted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 ¼ cup all purpose flour
                                                                  • Preheat oven to 350 degrees. Butter a 10-inch bundt cake pan and set aside. Beat the egg whites until stiff, glossy peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla and flour, and then carefully fold the egg whites into the batter. Spoon the batter into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool the pound cake in the pan for 10 minutes, shake it gently to loosen it, and then transfer the cake to a wire rack for complete cooling.
                                                                  • This classic quatre quarts cake recipe makes 10 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake

                                                                  Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3/4 cup pecan
                                                                  • Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
                                                                  • Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
                                                                  • Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 6 cup chopped romaine lettuce
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 2 tbsp crumbled feta cheese
                                                                  • Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, dried cherries, and cheese; toss gently to coat.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 1 gallon water
                                                                  • Yes No 1 cup kosher salt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 12 bay leaf
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 3 large rosemary
                                                                  • Yes No 1 small bunch thyme
                                                                  • Yes No 1 small bunch parsley
                                                                  • Yes No 2 lemon zest
                                                                  • Yes No two 3 lb chicken
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 2 tbsp onion powder
                                                                  • Yes No 2 tsp cayenne pepper, ground
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil
                                                                  • Yes No rosemary and thyme sprigs
                                                                  • In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
                                                                  • Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
                                                                  • In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
                                                                  • In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
                                                                  Yields: 8
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.

                                                                  Ingredients
                                                                  • Yes No 1 cup pumpkin seed
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick! Toss seeds with the butter, sugar, and spices. Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This is similar to pan d'Espanya (Spanish bread), which is what Sephardic Jews call sponge cake. Brushing the honey-orange syrup over the warm cake infuses it with moisture and delicate aromas. For a second-day treat, try toasting a leftover slice. Garnish with orange rind curls and star anise.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp anise
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp finely grated orange rind
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup chopped pear
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Preheat oven to 375°.
                                                                  • To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour. Set aside.
                                                                  • Place sugar and eggs in a large bowl; beat with a mixer at medium speed until thick and pale (about 3 minutes).
                                                                  • Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, aniseed, salt, and cinnamon, stirring well with a whisk.
                                                                  • Combine rind, 1/2 cup juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture; blend after each addition just until combined. Stir in pear and walnuts. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; loosen cake from sides of pan using a narrow metal spatula or knife. Place a plate upside down on top of cake pan; carefully invert cake onto plate.
                                                                  • To prepare syrup, combine honey and 2 tablespoons juice in a small saucepan over medium heat. Cook 2 minutes, stirring constantly. Brush warm syrup over top and sides of cake. Cool completely.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 18servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup whole wheat flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 8 oz carton non-fat yogurt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup minced pear
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp turbinado sugar
                                                                  • Preheat oven to 400°.
                                                                  • Place walnuts in a food processor; process until finely ground.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
                                                                  • Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
                                                                  • Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
                                                                  Yields: 15servings (serving size: 1 muffin)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Serve these delicious glazed bacon strips as part of your breakfast or cut up and use on hors d'oeuvres or burger toppings. These are so easy to make, just be sure to line the baking pan with foil so you won't have a mess to clean off the pan. If you want to spice them up, sprinkle lightly with a little cinnamon sugar just before baking. This is a great snack or breakfast bacon recipe, glazed and baked to perfection.

                                                                  Ingredients
                                                                  • Yes No 12 oz organic bacon
                                                                  • Yes No 4 tbsp brown sugar
                                                                  • Yes No 2 tbsp organic maple syrup
                                                                  • Heat oven to 350°. Line a jelly roll pan or roasting pan with foil. The pan should be large enough to hold a large cake cooling rack. Place 1 large cooling rack on the foil and brush a little oil over the rack. Lay bacon over the rack, overlapping slightly if necessary. Combine the brown sugar and maple syrup. Heat until warm (I use the microwave). Brush the warmed sugar mixture over the bacon strips. Bake for about 35 minutes, or until nicely browned slightly crisp. Makes about 9 to 12 strips. Similar Recipes Spiced Bacon Bites Bacon Wrapped Water Chestnuts Hot Dog and Bacon Roll-Ups Bacon-Wrapped Scallops
                                                                  Yields: 10strips
                                                                  • Total Time: 40 minutes