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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 2 qt organic milk
                                                                  • Yes No 1/4 cup organic lemon juice
                                                                  • In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven.
                                                                  • After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
                                                                  Yields: 1pound
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 24 minutes
                                                                  • Total Time: 49 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    drain
                                                                  Ingredients
                                                                  • Yes No 1/2 lb sushi grade tuna
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Yes No 1/2 tbsp soy sauce
                                                                  • Yes No 1/2 tbsp mirin
                                                                  • Yes No 1/2 small garlic clove
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp minced chives
                                                                  • Yes No 1 small cup arugula
                                                                  • In a shallow glass baking dish, drizzle the tuna with the olive oil and season with the white pepper. Cover with plastic wrap and refrigerate until chilled, or for up to 2 hours.
                                                                  • In a bowl, mash the goat cheese with the soy sauce, mirin, garlic, ginger and cayenne and season with salt. Gently toss the marinated tuna with the goat cheese and the chives until well-coated. Mound the tuna tartare on plates, garnish with the arugula and serve.
                                                                  Yields: 4first-course servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  These are almost absurdly easy to make, but remarkably impressive to guests. Be sure to bake them in a bain marie, to keep them moist and tender. Do not expect an enormous lift—the soufflés just rise gently.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup ricotta cheese
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1 tsp oregano
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 3 oz parmesan cheese
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 3 egg
                                                                  • Yes No salt
                                                                  • Preheat oven to 400 degrees.
                                                                  • Generously butter 6 ramekins or custard dishes, each one about ½-cup capacity. Set aside.
                                                                  • Mix together the ricotta cheese, mustard, oregano, cayenne, Parmesan, milk and 3 egg yolks in a bowl until well blended.
                                                                  • In a clean bowl, with clean beaters, whip the egg whites with a pinch of salt until stiff. (Do not overdo this step or your soufflé will be dry.) Fold the egg whites into the cheese batter. Work fast so that you do not deflate the egg whites. Spoon some of the batter into each ramekin. Place them in a baking pan filled with enough hot water to come three-quarters of the way up the sides of the ramekins. Bake for 15 minutes. Serve the soufflés from the molds; their centers should be soft.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 16 oz strawberries, hulled
                                                                  • Yes No 2 tbsp basil
                                                                  • Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
                                                                  • In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
                                                                  • In a medium bowl, toss the berries with the basil and the balsamic syrup.
                                                                  • Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
                                                                  • (serving size: about 1/3 cup cream and 1/2 cup berries)
                                                                  • Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
                                                                  • Excellent source of: Vitamin C, Manganese
                                                                  • Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 16 oz strawberries, hulled
                                                                  • Yes No 2 tbsp basil
                                                                  • Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
                                                                  • In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
                                                                  • In a medium bowl, toss the berries with the basil and the balsamic syrup.
                                                                  • Divide the cheese cream among 4 cocktail glasses, top with the berry mixture and serve.
                                                                  • Serving size: about 1/3 cup cheese cream and 1/2 cup berries
                                                                  • Calories 180; Total Fat 5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 8 g; Carb 27 g; Fiber 2 g; Cholesterol 20 mg; Sodium 80 mg
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 pint raspberry
                                                                  • Yes No mint
                                                                  • Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
                                                                  • Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
                                                                  • Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  Keep a container of this creamy ricotta in the refrigerator year-round. Use it with fresh or canned fruit, such as halved pears or peaches, apples or nectarines, pineapple spears or whole strawberries.

                                                                  Ingredients
                                                                  • Yes No 2 500 milliliter cup smooth ricotta cheese
                                                                  • Yes No 1/4 50 milliliter cup powdered sugar
                                                                  • Yes No 3 45 milliliter tbsp diced crystallized ginger
                                                                  • Yes No 1 5 milliliter tsp grated lemon zest
                                                                  • In a large bowl, with an electric mixer, beat cheese and sugar until smooth. Stir in ginger and lemon zest. Serve at once or store in a tightly sealed container in the refrigerator for up to 2 weeks.
                                                                  Yields: 2cups (500 ml)
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    seal

                                                                  Ricotta cheese fits just as well in the world of sweet as it does in savory. Whip it up with a little honey and you get the most magnificent, rich cream, which is fantastic topped with juicy strawberries in a sweet balsamic syrup. Ribbons of basil add a fresh perfume, proving it too is delightful in dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 16 oz fresh strawberries
                                                                  • Yes No 2 tbsp basil
                                                                  • .
                                                                  • Put the ricotta cheese, honey, and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
                                                                  • In a small saucepan, combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely. In a medium-size bowl, toss the berries with the basil and the balsamic syrup.
                                                                  • Divide the ricotta mixture among 4 cocktail glasses or dessert bowls, top with the berry mixture, and serve.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup part-skim ricotta cheese
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
                                                                  • Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)
                                                                  • Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier

                                                                  To make these crostini, Mario Batali slathers smoky grilled toasts with black pepper-spiked ricotta, then returns them to the grill briefly so the cheese melts slightly and becomes extra-creamy.

                                                                  Ingredients
                                                                  • Yes No 2 cup ricotta cheese
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 3 tbsp diced oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 inch thick baguette
                                                                  • Yes No 24 anchovy
                                                                  • Yes No extra virgin olive oil
                                                                  • Light a grill. In a medium bowl, blend the ricotta cheese with the minced garlic and chopped oregano and season with salt and pepper.
                                                                  • Grill the baguette slices over a medium-hot fire without turning until golden brown, about 20 seconds. Lightly rub the grilled side of each toast with the whole garlic clove and top with the ricotta mixture and an anchovy fillet.
                                                                  • Return the crostini to the grill, anchovy side up. Cover and cook the crostini until the ricotta is hot, about 2 minutes. Transfer the crostini to a platter, drizzle with olive oil and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Serve these mini pizzas as an appetizer with drinks.

                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/3 cup milk ricotta cheese
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 1 tsp finely grated lemon peel
                                                                  • Yes No pizza dough
                                                                  • Yes No 12 small oz red, yellow, and orange cherry tomatoes
                                                                  • Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
                                                                  • Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
                                                                  • Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.
                                                                  Yields: 30pizzettes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread

                                                                  Why do we assume certain foods are a challenge to make, when really they’re no more difficult to prepare than a pot of coffee? In the time it takes to create a pint of ricotta, you could have gone to and from the grocery store. Ricotta is typically made from whey, the watery byproduct of cheesemaking. But since whey can be difficult to find, we use a combination of whole milk and cream instead. This ricotta is similar to a queso fresco or paneer. It’s delicious baked into a cheesy spread, swirled into pancakes, stuffed into pasta, or just spread on bread with a little salt and olive oil or honey. Special equipment: You will need a large nonreactive bowl, a fine-mesh strainer, butcher’s twine (optional), ultrafine woven cheesecloth, an instant-read thermometer, and a ladle. Game plan: For drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Tie the free end of the twine to a spatula or spoon handle and suspend it over a tall container with at least 1 inch of clearance from the bottom. Then refrigerate overnight.

                                                                  Ingredients
                                                                  • Yes No 8 cup pasteurized whole milk
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
                                                                  • Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.
                                                                  • Remove from heat and drizzle in vinegar while slowly and gently stirring. Stop stirring as soon as all of the vinegar has been added. Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
                                                                  • Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey. Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
                                                                  • Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.
                                                                  Yields: 2cups (16 ounces)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover

                                                                  Surprisingly, it takes half a gallon of milk to get 1 1/2 cups of fresh ricotta. You'll need a double batch to have enough for the gnocchi. For the moistest, lightest consistency, let the curds drain only aslong as specified.

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
                                                                  • Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Made this one up myslef. Despite the quantity of blue cheese, the taste is not overpowering Serve over your favorite pasta or meat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 5 oz blue cheese
                                                                  • Yes No 4 oz ricotta cheese
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No nutmeg
                                                                  • Yes No 2 green onions, white and light green only
                                                                  • Melt butter in a small saucepan over low heat and stir in flour.
                                                                  • Slowly whisk in milk, a few tablespoons at a time.
                                                                  • Stir in blue cheese until melted and heated throughout. Take off the heat and stir in ricotta.
                                                                  • Add spices to taste and serve over pasta or meat with the green onions as a garnish.
                                                                  Cuisine:YesNorome
                                                                  Yields: 2
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The ricotta needs to chill for about two hours. Consider making it the night before so the ricotta is ready to go when you assemble the carpaccio.

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 2 cup reduced fat buttermilk
                                                                  • Yes No candy thermometer
                                                                  • Stack 4 large squares of cheesecloth in colander, leaving overhang. Combine milk and buttermilk in heavy large pot. Attach deep-fry or candy thermometer to side of pot. Place pot over high heat. Stir almost constantly as mixture heats and curds (small clumps) begin to form. When thermometer registers 175°F to 180°F, curds will separate from whey (liquid) and float to top. Turn off heat.
                                                                  • Using large slotted spoon or skimmer, transfer curds to prepared colander. Gather cheesecloth around ricotta. Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry). Return ball of cheese to colander and let rest 20 minutes. Transfer ricotta to medium bowl. Sprinkle lightly with salt; mix gently. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
                                                                  Yields: 2/3cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 cup frozen green peas
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 3 tbsp parmesan cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 250 gram Philadelphia Brand cream cheese
                                                                  • Yes No 2 deep pie shells
                                                                  • Yes No dough
                                                                  • Bring 3 cups of salted water to a boil, turn down heat and add cornmeal slowly. Keep stiring until it thickens. Let it cool a little then add cream cheese, ricotta, and Parmesan, mixing well. Finally, add beaten eggs. season with salt as needed. If filling is too thick, add milk to desired smoothness. Fill pie shells, apply toppings. Pierce topping five places with a fork. Bake at 350 until golden brown.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    philadelphia
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  This chicken dish is an amazing meal and a little more complicated than many of our recipes. The extra effort results in flavors that burst in your mouth. We don’t use a lot of garlic in our cooking, not liking how it sours our breath, but when you bake garlic, the cloves turn sweet and mellow, rather than sharp and pungent, and so we dare to spread an entire clove on each chicken breast and then pile on the vegetables.

                                                                  Ingredients
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No two 10 oz, large bags fresh spinach, leaves
                                                                  • Yes No 8 2 tbsp oz nonfat ricotta2 tablespoons fresh thyme leaves
                                                                  • Yes No ¼ tsp grated nutmeg
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 5 to 6 oz boneless, skinless chicken breast halves, 5 to 6 ounces each
                                                                  • Yes No ½ pint grape
                                                                  • Yes No 1 small bunch scallion
                                                                  • Yes No lemon juice
                                                                  • Yes No sea salt
                                                                  • Preheat the oven to 350°F.
                                                                  • Remove only the outer papery skin of the garlic cloves. Wrap in aluminum foil and put on the top rack of the oven. Roast for 50 to 60 minutes or until the cloves are soft. Remove from the oven and set aside, still wrapped loosely in foil to keep warm.
                                                                  • Turn off the oven and preheat the broiler.
                                                                  • Bring a large pot of water to a boil over high heat.
                                                                  • Wash the spinach several times in cool water. The spinach does not have to be dry. Drop the spinach in the boiling water, reduce the heat to medium-high, and cook the spinach for 2 to 3 minutes or until wilted. Alternatively, steam the spinach over boiling water or in an electric steamer. Drain the spinach well.
                                                                  • Transfer the spinach to a large skillet and add the cheese, 2 teaspoons of the thyme, and nutmeg. Cook over medium heat, stirring constantly, for 4 to 5 minutes or until mixed and hot. Season with ½ teaspoon of pepper.
                                                                  • Meanwhile, put the chicken breasts on a work surface and cover with plastic wrap or waxed paper. Using a meat mallet or the bottom of a small, heavy frying pan, pound the breasts so that they are about ½ inch thick. Sprinkle the chicken on both sides with the remaining thyme and pepper.
                                                                  • Lay the chicken breasts in a broiling pan and broil for 5 to 7 minutes on each side or until cooked through.
                                                                  • Meanwhile, in a medium-size nonstick skillet set over medium heat, cook the tomatoes and scallions, stirring gently, for 2 to 3 minutes or just until heated through and the tomatoes begin to soften.
                                                                  • Arrange the chicken on a platter. Squeeze the softened garlic pulp from each of the cloves over each of the chicken breasts. Spread it thinly over the meat. Top with a heaping scoop of the hot spinach and ricotta mixture. Spoon the tomatoes and scallions over the spinach, season each serving with a squeeze of lemon juice and sea salt, if desired, and serve.
                                                                  Yields: 6
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ricotta Cheese Cake
                                                                   1 h 10 m

                                                                  It's a wonderful, easy, light cheese filled cake... but not a cheesecake!

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz yellow cake mix
                                                                  • Yes No 24 oz ricotta cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/8 cup powdered sugar
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
                                                                  • Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
                                                                  • Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
                                                                  • Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
                                                                  Yields: 5x13 inch cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Creamy, and not too sweet.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 pastry shell
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Dissolve cornstarch in 1/2 cup milk.
                                                                  • Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
                                                                  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
                                                                  Yields: 5inch pie
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  An easy, cheesy, sweet Italian pie. Avanti!

                                                                  Ingredients
                                                                  • Yes No 1 cup graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 4 egg
                                                                  • Yes No 4 cup ricotta cheese
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 tbsp whole wheat flour
                                                                  • Yes No 2 tsp lemon zest
                                                                  • Yes No 2 tbsp slivered almond
                                                                  • Yes No 1 tbsp pumpkin seed
                                                                  • In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
                                                                  • Preheat oven to 325 degrees F (165 degrees C).
                                                                  • In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
                                                                  • Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
                                                                  • Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1pie
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  As the milk mixture heats to 170°, be sure to stir gently and occasionally; if you stir too vigorously or too frequently (more than every few minutes), the curds may not separate as effectively from the whey. And don't stir after the milk mixture reaches 170°, or the cheese will become grainy and thin. If your kitchen sink has a gooseneck faucet, it might be difficult to hang the cheesecloth bag on it. If so, lay a long wooden spoon across one corner of the sink, and hang the bag on the handle. This recipe goes with Orecchiette and Arugula with Creamy Ricotta Sauce, Ricotta Cheesecake with Fresh Berry Topping, Zucchini Boats with Ricotta-Basil Mousse, Sesame-Coated Chicken Stuffed with Ricotta and Spinach, Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus, Roasted Fennel and Ricotta Gratins with Tarragon, Hazelnut-Coated Ricotta Balls with Roasted Grapes

                                                                  Ingredients
                                                                  • Yes No 1 gallon 2% reduced fat milk
                                                                  • Yes No 5 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.
                                                                  • Combine milk and buttermilk in a large, heavy stockpot. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into milk mixture. Cook over medium-high heat until candy thermometer registers 170° (about 20 minutes), gently stirring occasionally. As soon as milk mixture reaches 170°, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until the thermometer registers 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.)
                                                                  • Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve it for another use. Drain over bowl for 5 minutes. Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet; drain 15 minutes or until whey stops dripping. Scrape ricotta into a bowl. Sprinkle with salt; toss gently with a fork to combine. Cool to room temperature.
                                                                  • Note: Store in refrigerator up to 4 days.
                                                                  Yields: 3cups (serving size: 1/4 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 8 oz skim milk ricotta cheese
                                                                  • Yes No 1 tsp garlic
                                                                  • Yes No 2 tsp fresh basil, thyme, and oregano
                                                                  • Yes No 2 tsp parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
                                                                  • Process until the mixture is rough-textured, not completely smooth
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 24 slice baguette bread
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 1/4 cup milk ricotta cheese
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 2 tsp finely grated lemon peel
                                                                  • Yes No salt and pepper
                                                                  • Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.
                                                                  • Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

                                                                  Ingredients
                                                                  • Yes No 1 gallon milk
                                                                  • Yes No 1 qt buttermilk (1% fat)
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 18 inch cheesecloth
                                                                  • Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
                                                                  • Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
                                                                  • Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
                                                                  • Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
                                                                  Cuisine:YesNosicilian
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    drain
                                                                  Ricotta
                                                                   24 h
                                                                  Ingredients
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • To best duplicate sumptuous sicilian sheep’s milk ricotta from the American commercially made cow’s milk product, it is necessary to drain out the excess liquid by straining it over a bowl with a weight on top for one or two nights—two are best. The ricotta won’t taste exactly like our fresh creamy sheep’s ricotta, but depending on the product, it is usually quite an acceptable substitute in texture and consistency. Read more about ricotta and other Siclian cheeses on page 178. There are a few sources for fresh sheep’s ricotta in the United States. If you are fortunate enough to live nearby, use fresh sheep’s ricotta in our recipes.
                                                                  • Line a large plastic strainer with three layers of cheesecloth and place over a bowl The bottom of the strainer should rest at least 1 inch from bottom of the bowl, so the liquid that drains out of the ricortta can collect freely there. Spoon the ricotta into the lined strainer. Put a small saucer on top of the ricortta. Rest a 16- or 28-ounce can of some ingredient like tomatoes on the saucer. Cover the can and cheese in the bowl loosely with plastic wrap and refrigerate overnight.
                                                                  • Up to ½ cup liquid will drain our of the ricotta when it is strained in this method. We have found that the procedure works best if left for two days. If you have time to leave it for two days, remove the can and saucer and stir the ricotta at the end of the first day. Discard any drained liquid in the bowl. Replace the ricotta in the strainer over the bowl, and the saucer and can, cover, and refrigerate the cheese overnight again.
                                                                  Cuisine:YesNosicilian
                                                                  • Total Time: 24 hours
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 4 qt cow's milk
                                                                  • Yes No 2 cup goat milk
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 5 tbsp lemon juice
                                                                  • Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.
                                                                  Cuisine:YesNomediterranean
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sliced almond
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1 1/2 cup ricotta cheese
                                                                  • Yes No 1/2 cup honey
                                                                  • In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes. Let cool completely.
                                                                  • Put a large metal bowl in the freezer. Let the ice cream stand at room temperature until just beginning to soften but still frozen. In a food processor, puree the ricotta and honey until smooth.
                                                                  • Remove the bowl from the freezer and put the ice cream in it. Stir until smooth. Stir in the ricotta mixture. Transfer the ice-cream mixture to a shallow stainless-steel pan and then return it to the freezer, covered, until firm enough to scoop, about 60 minutes. Serve the ice cream topped with the toasted almonds.
                                                                  Yields: 1 ½pints
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  Infusing the syrup with lavender imparts a subtle floral flavor to this ice cream. Look for fresh ricotta cheese at gourmet markets, or you can make your own—go to CookingLight.com for our homemade version. It lends the ice cream wonderful richness. Serve with Easy Raspberry Sauce, and garnish with lavender sprigs.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp dried lavender blossoms
                                                                  • Yes No 3 cup ricotta cheese
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.
                                                                  • Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.
                                                                  Yields: 1 ½quarts (serving size: about 1/2 cup ice cream)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1 lb ricotta cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 cup low carb crackers
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No flour
                                                                  • Yes No 2 cup chopped basil
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp truffle oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Gnocchi:
                                                                  • Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour.
                                                                  • On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour.
                                                                  • Pesto Sauce:
                                                                  • While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside.
                                                                  • Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 11servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 55 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 3/4 cup skim ricotta
                                                                  • Yes No 8 small oz shrimp
                                                                  • Yes No 10 oz frozen peas
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 2 dash liquid red pepper seasoning
                                                                  • Yes No 1/4 cup shredded monterey jack cheese
                                                                  • Yes No 12 oz linguine
                                                                  • Saute garlic and red pepper flakes in hot butter in a 10 inch skillet for 2 minutes or until garlic is golden. Whisk in milk/ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg and liquid pepper. Cook over medium low heat for 3 - 4 minutes or until shrimp is pink. Stir in cheese. Meanwhile cook linguine. Drain and rinse in hot water. Transfer to a large bowl. Top with hot sauce. Toss well to coat. Serve immediately. Makes 6 servings. 357 calories per serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This beautiful side dish looks complicated but is very easy to assemble. If you don't have time to make your own ricotta, buy high-quality fresh ricotta.

                                                                  Ingredients
                                                                  • Yes No 5 medium zucchini
                                                                  • Yes No coarse kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 scallion
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No homemade ricotta cheese
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Using knife or V-slicer, cut zucchini into paper-thin rounds. Arrange rounds, slightly overlapping, on large platter. Sprinkle lightly with coarse salt and pepper, then green onions. Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini. Drop small spoonfuls of cheese all over zucchini. Sprinkle with basil and serve.
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 500 gram spinach
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 120 gram ricotta cheese
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 15 gram pine nut
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp vegetable stock, powdered
                                                                  • Yes No 1 garlic clove
                                                                  • Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
                                                                  • Add the thyme, garlic (if using) and spinach.
                                                                  • Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
                                                                  • Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
                                                                  • Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
                                                                  • Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No ricotta cheese filling, recipe follows
                                                                  • In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
                                                                  • Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
                                                                  • Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
                                                                  • Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  There's pure asparagus flavor in each bite of this elegant tart.

                                                                  Ingredients
                                                                  • Yes No 1 17.3 oz package frozen puff pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 slender lb asparagus spears
                                                                  • Yes No 1/2 cup milk ricotta cheese
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 oz soppressata
                                                                  • Yes No 2/3 cup grated comté cheese
                                                                  • Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
                                                                  • Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
                                                                  • Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
                                                                  • Market Tip: Comté cheese is a semifirm, Gruyère-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.
                                                                  Yields: 7appetizer or 4 main-course servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 4 lemon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • In a non-reactive 2 quart saucepan heat milk and cream to a boil and immediately remove from heat. Add juice, zest, salt and sugar, stir well and allow to stand 20 minutes. Line a conical sieve with cheesecloth and pour tepid mixture through, allowing the whey to drain through. (Save this for your pet). Allow to stand at room temperature for 2 hours and press lightly to form conical shape. Turn out onto plate and cover with wax paper. This is best eaten the day it's made but will last several days in the refrigerator.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    pet
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    PET
                                                                  Ingredients
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 2 tsp minced flat leaf parsley
                                                                  • Yes No 1 tsp chopped tarragon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 lb beef tenderloin
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 11/2 tbsp caper
                                                                  • Yes No 4 tbsp diced red onion
                                                                  • Yes No crostini
                                                                  • In a bowl, mix 1/4 cup of the mayonnaise, 1 teaspoon of the parsley and the tarragon. Season with salt and pepper and refrigerate.
                                                                  • In a medium bowl, mix the meat with the 2 tablespoons of olive oil, the remaining 1 teaspoon mayonnaise, the mustard, Worcestershire sauce and capers. Season with salt and pepper. Transfer to a cutting board and finely chop the meat.
                                                                  • Transfer the tartare to cold plates. Season with salt and pepper. Sprinkle with the chopped onion and the remaining parsley. Drizzle with olive oil and serve with the herb mayonnaise, mustard and crostini.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Tartar Sauce
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp pickle
                                                                  • Yes No 1 tbsp champagne
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No 1 tsp stone ground mustard
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
                                                                  Yields: ¾cup
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree

                                                                  Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz boneless salmon fillet, skinless
                                                                  • Yes No 1/4 cup minced cucumber
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 1/2 tsp minced chives
                                                                  • Yes No 1 1/2 tsp minced cilantro
                                                                  • Yes No 1 1/2 tsp grapeseed oil
                                                                  • Yes No 1 teaspoons, jalapeño
                                                                  • Yes No 1 1/2 tsp minced shallot
                                                                  • Yes No 3/4 tsp minced ginger
                                                                  • Yes No 1/4 a little tsp lime zest
                                                                  • Yes No 1/2 tsp asian sesame oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No tortilla chip
                                                                  • Place salmon on a plate; freeze until well chilled, about 20 minutes.
                                                                  • Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
                                                                  Yields: 4servings
                                                                  • Active Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 oz beef tenderloin steak
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 2 tbsp diced pickle
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 wedge asiago cheese
                                                                  • Yes No 5 slice sourdough bread
                                                                  • Yes No olive oil
                                                                  • Yes No mache
                                                                  • In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
                                                                  • Preheat the oven to 300 degrees F.
                                                                  • Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
                                                                  • Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate

                                                                  Tartar sauce recipe contains mayonnaise, chopped olives, sweet pickles, and a little onion.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 6 pitted green olive
                                                                  • Yes No 1 slice onion
                                                                  • Yes No 2 sweet pickle
                                                                  • Yes No 1 tbsp caper
                                                                  • Blend all ingredients until pickles and olives are finely chopped. Serve with fish or fried seafood. Makes about 3/4 cup. Related Recipes: Tartar Sauce II Cocktail Sauce Dill Sauce Cucumber Sauce Seasonings and Spice Blends Ingredient Substitutions and Homemade Mixes Savory Sauce Recipes Dip Recipes and Spreads Fish Recipes Seafood Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1 tbsp mayonnaise
                                                                  • Yes No 1 tsp chopped dill weed
                                                                  • Yes No 1 tsp minced shallot
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 slice pumpernickel, squared of and each
                                                                  • Yes No 8 small dill weed
                                                                  • Combine salmon, capers, mayonnaise, dill and shallots. Taste, and adjust seasonings with lemon juice, salt and pepper. Divide among croutons and top each with a dill sprig.
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  Tartar Sauce
                                                                   3 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/2 cup chopped dill pickle
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 tsp seasoning mix
                                                                  • In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
                                                                  Yields: 2cups
                                                                  • Prep Time: 3 minutes
                                                                  • Total Time: 3 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix

                                                                  This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce.

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/4 cup diced dill pickle
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This very traditional tartar sauce is better after resting a day or two in the refrigerator, giving the flavors a chance to meld.

                                                                  Ingredients
                                                                  • Yes No 2 cup mayonnaise
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 tbsp minced dill pickle
                                                                  • Yes No 2 tbsp sweet relish
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • In medium bowl, whisk all ingredients to blend. Season with salt and freshly ground black pepper.
                                                                  • Dip can be made in advance and refrigerated, covered, up to 2 days. If it gives off some liquid, carefully drain before serving.
                                                                  Yields: 2 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Tartar Sauce
                                                                   2 m

                                                                  Scroll down to see more tartar sauce recipes and related recipes for sauces.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup kraft real mayonnaise
                                                                  • Yes No 1/4 cup sweet relish
                                                                  • Yes No 2 tbsp miracle whip salad dressing
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp parsley leaves, dried
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Mix ingredients until well blended; store in a tightly covered container in the refrigerator. Makes about 1 cup. Tartar Sauce II Tartar Sauce III Cocktail Sauce Dill Sauce Cucumber Sauce Sandy's Sweet and Sour Sauce Sweet and Sour Sauce II Tomato Ketchup Recipe Barbecue Sauce Recipes Savory Sauce Recipes Sauce Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Prep Time: 2 minutes
                                                                  • Total Time: 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    kraft
                                                                  • Yes No
                                                                    miracle whip
                                                                    Brands:
                                                                  • Yes No
                                                                    Kraft
                                                                  • Yes No
                                                                    Miracle Whip
                                                                  Steak Tartare
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No greens
                                                                  • Yes No 12 oz beef tenderloin
                                                                  • Yes No worcestershire sauce
                                                                  • Yes No hot sauce
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp drained caper
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/3 cup minced red onion
                                                                  • Yes No 1/3 cup diced parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 4 slice white bread
                                                                  • Yes No extra virgin olive oil
                                                                  • Garnish 2 plates with the fresh greens.
                                                                  • Place the beef on a cutting board and finely chop with a very sharp knife. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens.
                                                                  • Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley. Carefully break the 2 eggs, reserving the yolk and half of each shell. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side.
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 2 tsp drained sweet relish
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 1 tsp salt
                                                                  • Put the egg, garlic, lemon juice, parsley, green onions, and relish in a food processor or blender and process for 15 seconds. With the motor running, pour the oil through the feed tube in a slow steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 lb freshly ground beef tenderloin
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 4 tbsp chopped egg white
                                                                  • Yes No 4 tbsp chopped egg yolk
                                                                  • Yes No 4 tbsp red onion
                                                                  • Yes No 4 tbsp diced parsley
                                                                  • Yes No 8 slice white bread, in olive oil
                                                                  • In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Tartar Sauce
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/4 cup malt vinegar
                                                                  • Yes No 1 1/2 cup peanut oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 3/4 cup diced gherkin
                                                                  • Yes No 1/2 cup whole grain mustard
                                                                  • Yes No 1 tsp celery salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No kosher salt
                                                                  • In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.
                                                                  • Dips away!
                                                                  • *RAW EGG WARNING
                                                                  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook

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