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                                                                  Ingredients
                                                                  • Yes No 3 cup apple juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No pinch allspice, ground
                                                                  • In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, stirring occasionally, until slushy throughout, about 3 hours longer. Scoop into bowls and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Almond-Crusted Tilapia is a simple seafood supper with just six ingredients. If you don't have a skillet large enough to hold all the fillets comfortably, we recommend cooking them in batches. You can substitute catfish, flounder, or orange roughy for tilapia.

                                                                  Ingredients
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl.
                                                                  • Sprinkle fish evenly with salt; dredge in almond mixture.
                                                                  • Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.
                                                                  • Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.

                                                                  Ingredients
                                                                  • Yes No 2 cup uncooked short grain white rice
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tbsp wasabi
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 1/2 tbsp diced cilantro
                                                                  • Yes No 24 8 oz large shrimp
                                                                  • Yes No 6 nori sheets
                                                                  • Yes No 12 chives
                                                                  • Yes No 12 7 inch long cucumber strips
                                                                  • Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
                                                                  • Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
                                                                  • Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
                                                                  • Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
                                                                  • Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6servings (serving size: 8 pieces)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal

                                                                  "Ensalada Tropical" originates from the south of Spain, in the provinces of Granada and Malaga. The Costa Tropical in Granada is a coastal valley and micro climate, where wonderful tropical fruits and vegetables grow year-round. The mixture of fruit, cheese and fish is very unusual, but creates a delicious and tantalizing taste for a side dish. When making this dish for dessert, leave out the salmon and anchovies.

                                                                  Ingredients
                                                                  • Yes No 1 mango
                                                                  • Yes No 1 kiwi
                                                                  • Yes No 1 avocado
                                                                  • Yes No 3 anchovy
                                                                  • Yes No 1 apple
                                                                  • Yes No 2 slice smoked salmon
                                                                  • Yes No 1 piece fresh, soft cheese, like mozarrella
                                                                  • Yes No miel de caña
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No salt
                                                                  • Yes No cinnamon
                                                                  • * If you are not able to find sugar cane honey in a specialty grocery store in your area, substitute a good quality, unflavored honey.
                                                                  • Serves 4-6.
                                                                  • Peel all fruit, then slice as indicated below.
                                                                  • Mango: Slice the mango at the widest part of the fruit, into 6-8 slices, about 1/8 inch thick.
                                                                  • Kiwi: Cut the kiwi in slices about a ¼ inch thick.
                                                                  • Apple: Core the apple and cut it into ¼ inch slices. It does not matter if the slices break into smaller pieces.
                                                                  • Avocado: Slice the avocado in half lengthwise, then peal it. Put the avocado on the cutting board and slice it lengthwise into 1/8 inch pieces and open into a fan.
                                                                  • Reserve a slice of each fruit to make the vinaigrette.
                                                                  • Note: If you wish to add or substitute fruit, be creative! We substituted papaya for the apple, since it is summer and the papaya is in season.
                                                                  • Cut the cheese into small chunks or slices to place on the salad or around the platter, as in the photograph. Slice the anchovies into 2-3 pieces each. Slice the smoked salmon into several pieces. The size of the pieces of these ingredients do not have to be exact. You simply want them to be small enough so each person is able to easily serve themselves.
                                                                  • Place the reserved fruit into a food processor, adding the olive oil and vinegar and a pinch of salt to taste. Whirl it until it is neither too thick, nor too runny. It should be about the consistency of canned tomato sauce.
                                                                  • Using a large platter, place 3-4 slices of the mango in the center. Then, place the rest of the fruit and cheese on the plate around the center, alternating the fruit. Put the pieces of salmon and anchovies on top of each other in the center. Finally, top with the slices of mango.
                                                                  • Drizzle the vinaigrette over the salad and the plate. Last, drizzle a thin thread of the sugar cane honey over the salad and plate, if desired.
                                                                  • Do you have friends who don't care for fish? Then simply serve the salmon and anchovies in a side dish and allow your guests to decide if they will include them in the salad.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve

                                                                  Shredded chile-lime chicken, carmelized onions, and goat cheese fill these delicious bite size empanadas. These empanadas can be baked in the oven, but they are especially tasty when fried. Serve them with ranchero ranch dressing or tangy mango sauce for dipping.

                                                                  Ingredients
                                                                  • Yes No empanada dough
                                                                  • Yes No 2 chicken breast (bone-in, skin-on)
                                                                  • Yes No 3 lime
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 5 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No vegetable oil
                                                                  • Slice the chicken breasts into 1/2 inch thick strips. Place them in a crockpot, and add the chicken stock. Juice the limes and add the juice to the crockpot. Stir in the chile powder. Cook the chicken on low heat for 6 hours, or until chicken is tender and pulls apart easily. Remove chicken pieces from crockpot and shred. Stir 2 to 3 tablespoons of the juices left in the crockpot into the shredded chicken. Slice the onion into thin slices. Place the sliced onion in a skillet with the olive oil and the teaspoon of sugar, and cook over very low heat until golden caramel brown, about 25 minutes. Add onions to the shredded chicken. Crumble the goat cheese and add it to the chicken, along with the mayonnaise. Season chicken mixture with salt and pepper to taste. Prepare the empanada dough. Recipe here. Preheat the oven to 350 degrees. Roll out half of the empanada dough very thinly, 1/4" thick or less. Cut 4 to 5 inch circles of dough. Place about 2 teaspoons of the chicken mixture inside each circle of dough. Fold the dough in half over the filling, making a half moon shape, and pinch the edges together to seal in the filling. Fold curved edges under and crimp decoratively. Repeat with the rest of the filling and dough (you may end up with extra dough or extra filling - it seems to work out differently each time). If baking the empanadas, brush tops of empanadas with egg yolk, and bake empanadas for about 20 minutes, until golden brown. To fry empanadas: Heat 2 inches of vegetable oil to 360 degrees. Carefully fry the empanadas in batches, for 3 to 4 minutes each or until golden brown. Serve empanadas warm or at room temperature, with ranchero ranch dressing or mango sauce for dipping.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 6 hours
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  Deliver with a tossed green salad and French bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 2 cup chopped cooked chicken
                                                                  • Yes No 2 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 3 1/2 oz sliced mushrooms in can
                                                                  • Yes No 1 cup chopped celery
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup crushed cornflakes cereal
                                                                  • Yes No garnish, fresh parsley
                                                                  • Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.
                                                                  • Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
                                                                  • Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Too cute to eat? Almost! This five-ingredient cookie dough can be made up to three days ahead.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No simple icing
                                                                  • Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)
                                                                  • Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.
                                                                  • Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.
                                                                  • Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12(3 1/2-inch) cookies
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 39 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate

                                                                  Dubbed the “King of Cocktails,” legendary mixologist Dale DeGroff came up with the tasty (albeit weird-sounding) Copa Verde as a perfect way to start a meal. What to buy: Agave nectar, also known as agave syrup, is available at health food stores and online at Wild Organics. If you can’t find it, just substitute Rich Simple Syrup.

                                                                  Ingredients
                                                                  • Yes No 2 part silver tequila
                                                                  • Yes No 1 part lime juice
                                                                  • Yes No 1 part water
                                                                  • Yes No 1 part agave nectar
                                                                  • Yes No 1/4 medium avocado
                                                                  • Yes No fresh thyme leaves, barely
                                                                  • Yes No salt
                                                                  • Yes No crushed ice
                                                                  • Blend all ingredients except thyme, salt, and ice in a blender until smooth.
                                                                  • Mix together thyme and salt and rim a shooter glass using agave nectar as an adhesive.
                                                                  • In a cocktail shaker, shake blended ingredients well with ice, then strain into the rimmed shooter glass.
                                                                  Yields: 1drink
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix

                                                                  Making the most of convenience products, this corn casserole comes together quickly as an ideal side dish for chili, spicy pork, or chicken.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 8 3/4 oz no salt added kernel corn
                                                                  • Yes No 1 8 3/4 oz no salt added cream style corn
                                                                  • Yes No 1 8 1/2 oz corn muffin mix
                                                                  • Yes No 1 8 oz carton non-fat yogurt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  , it's sweet and richy scented and doesn't require turning on an oven, which might be a plus if you're lucky enough to live in a place where it's already warm.

                                                                  Ingredients
                                                                  • Yes No 1 fennel bulb
                                                                  • Yes No 1 tbsp chopped fennel fronds
                                                                  • Yes No 4 small beet
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1 tsp orange zest
                                                                  • Yes No 3 tsp extra virgin olive oil
                                                                  • Yes No flaky sea salt
                                                                  • Yes No white pepper
                                                                  • Yes No 2 orange
                                                                  • Wash the fennel bulb, trim the stalk and stem ends, and remove any bruised layers. Slice the bulb very thinly using a mandoline or chef's knife. In a small bowl, combine the sliced fennel with the chopped fronds, 2 tablespoons orange juice, and 2 teaspoons olive oil. Season to taste with salt and pepper and set aside.
                                                                  • Wash the beets, trim the root and stem ends, and peel. Grate the beets using a mandoline, hand grater, or food processor. In a small bowl, combine the grated beets with the orange zest, 1 tablespoon orange juice, and 1 teaspoon olive oil. Set aside.
                                                                  • To serve, arrange the orange slices on a plate and then top with the beets and fennel.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bruise
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup sliced yellow squash
                                                                  • Yes No 2 cup sliced zucchini
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 cup 2% reduced fat milk
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 slice center cut bacon
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a food processor, and pulse 2 times or until combined. Add butter and shortening; pulse 4 times or until mixture resembles coarse meal. With food processor on, add ice water through food chute, processing just until the mixture is combined (do not form a ball). Press mixture into a 4-inch circle on plastic wrap, and cover. Refrigerate for 1 hour.
                                                                  • Preheat oven to 400°.
                                                                  • Slightly overlap 2 sheets of plastic wrap on a slightly damp flat surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap, and fit dough, plastic wrap side up, into a 9 1/2-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap from dough. Fold edges under, and flute. Pierce bottom and sides of dough with fork. Bake at 400° for 15 minutes. Cool on a wire rack.
                                                                  • Reduce oven temperature to 350°.
                                                                  • To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the squash mixture slightly.
                                                                  • Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture evenly over crust, and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack.
                                                                  • Wine Match: Loaded throughout with refreshing minerality and just enough of a sweet, smoky-heat flavor, the 2006 Hugel et Fils Pinot Blanc "Cuvée les Amours" (Alsace, France, $18) is an incredible match with this fresh and light Summer Squash, Bacon, and Mozzarella Quiche. --Alexander Spacher
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 8servings (serving size: 1 wedge)
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    alexander
                                                                    Brands:
                                                                  • Yes No
                                                                    Alexander's
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 lb sharp cheddar cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 5 lb golden delicious apple
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 1 1/2 cup golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • MAKE THE PIE SHELL In a food processor, pulse the flour, cheese and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. Stir in the eggs and work the dough into a ball.
                                                                  • Divide the dough into quarters and flatten into disks. Roll out each disk to an 11-inch round between 2 sheets of wax paper. Remove the wax paper and line two 9-inch pie pans with a dough round. Refrigerate the lined pans and the 2 dough rounds, covered, until thoroughly chilled.
                                                                  • MAKE THE FILLING Preheat the oven to 375°. In a large bowl, toss the apples with the lemon juice. Sprinkle on the brown sugar, flour and salt and toss well. Divide the apples between the lined pie pans. Moisten the pie-shell rims and cover with the dough rounds. Trim any overhang and crimp the edges to seal. Cut 4 steam vents in each pie.
                                                                  • Bake the pies on the bottom shelf of the oven for about 1 hour, or until golden and bubbly and the apples are tender when pierced; cover the pies with foil halfway through if necessary. Let cool for about 1 hour before serving.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 29-inch pies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  and a great many variations. Today, we're highlighting a very specific vegetarian chili preparation - one that ended years of searching for that perfect meatless recipe.

                                                                  Ingredients
                                                                  • Yes No 1 deep, rich flavor and color
                                                                  • Yes No 2 thick consistency
                                                                  • Yes No 3 minimal added vegetables
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 onion
                                                                  • Yes No 1/8 cup instant espresso powder
                                                                  • Yes No 1/8 cup chili powder
                                                                  • Yes No 1/8 cup cumin, ground
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 3 15 oz cup beans
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp chipotle chili powder
                                                                  • Yes No pinch cinnamon, ground
                                                                  • Heat a heavy pot over medium-high heat. Add the oil. Add onions and sauté for about 8 minutes.
                                                                  • Mix in the espresso powder, 1/8 cup chili powder and cook for 1 minute.
                                                                  • Add tomatoes, honey and garlic. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 30 minutes.
                                                                  • Add the beans, 1 cup water, salt, chipotle chili powder and cinnamon. Increase the heat to high and bring to a boil. Reduce heat and simmer, uncovered and stirring often, for about 30 minutes, or until mixture thickens a bit more.
                                                                  • Taste and adjust salt if necessary.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 2 tsp poppy seed
                                                                  • MAKE THE CAKES: Preheat the oven to 350°. Spray ten 2/3-cup ramekins with vegetable oil spray and set them in a roasting pan. In a large bowl, using an electric mixer, beat the butter with the sugar until pale, about 1 minute. Beat in the egg yolks 1 at a time, beating well after each addition. Working in 2 batches, at low speed, beat in the milk, lemon juice and flour.
                                                                  • In a large bowl, using clean beaters, beat the egg whites to firm peaks. Fold the whites into the batter and spoon among the prepared ramekins. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake for about 20 minutes, until the cakes are slightly puffed and just set. Transfer the ramekins to a rack and let cool. Cover and refrigerate overnight.
                                                                  • MAKE THE LEMON SYRUP AND POPPY CREAM: In a small saucepan, combine the lemon zest, juice, vanilla bean and seeds and 1/4 cup of the sugar. Cook over low heat, stirring, until the sugar has melted, about 3 minutes. Remove the vanilla bean.
                                                                  • In a bowl, beat the cream with the remaining 2 tablespoons of sugar to soft peaks. Beat in the crème fraîche until firm. Stir in the 2 teaspoons of poppy seeds.
                                                                  • Run a thin knife around the edges and dip each ramekin in a bowl of very hot water for 10 seconds. Invert the cakes onto plates, spoon the lemon syrup around the cakes and top with the poppy cream. Garnish with poppy seeds and serve.
                                                                  Yields: 10cakes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The classic recipe for German chocolate cake features sweet baking chocolate, coconut, and pecans. I add coconut milk and chocolate chunks to boost the coconut-chocolate flavor. To offer a visual cue of the flavor, I use coconut frosting and garnish it with large coconut curls, chocolate shavings, and pecan brittle. Recipe from A World of Cake by Krystina Castella/Storey Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 oz german's sweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 3/4 cup evaporated milk
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2 oz german's sweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp light rum
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 2/3 cup unsweetened shredded coconut
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No coconut cream cheese frosting
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp coconut extract
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup coconut milk
                                                                  • Yes No 2 oz german's sweet chocolate
                                                                  • Yes No 1/2 coconut meat
                                                                  • Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans.
                                                                  • Bring the water to a boil. Pour the boiling water over 4 ounces of the chopped chocolate. Stir in the vanilla and let sit until the chocolate is melted; set aside. Combine the flour, baking soda, and salt in a medium bowl; set aside.
                                                                  • Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate. Add the flour mixture, alternating with the milk and coconut milk, mixing until blended. Stir in the remaining 2 ounces chopped chocolate. Separately, beat the egg whites until stiff peaks form; fold into the batter.
                                                                  • Divide the batter among the prepared pans and bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove from the pans and set on a rack to finish cooling.
                                                                  • Generously butter a large baking sheet. Heat the pecans, sugar, and corn syrup in a saucepan. Cook over medium heat, stirring, until the syrup is golden. Remove from the heat and add the butter and vanilla, stirring until the butter’s melted. Quickly pour the mixture onto the prepared baking sheet, spreading it thin. Let the brittle cool and harden, then break into small pieces.
                                                                  • Heat the coconut milk, evaporated milk, egg yolks, chocolate, and vanilla in a large saucepan, beating with a whisk until blended. Add the rum, sugar, and butter, and cook, stirring, for 10 to 12 minutes, until thickened. Remove from heat. Stir in the coconut and pecans and mix well. Let cool.
                                                                  • Beat the cream cheese, butter, and coconut extract until smooth. Beat in the confectioners’ sugar and coconut milk a bit at a time, until the frosting reaches the desired spreading consistency.
                                                                  • Preheat the oven to 350°F. Scatter the coconut shavings on a baking tray, and put the tray in the oven. After 2 minutes, use a spatula to toss the curls on the tray, and toast for an additional 1 to 2 minutes, until lightly browned.
                                                                  • Stack the cake layers, spreading the -coconut-pecan filling between them. Frost the cake with the coconut–cream cheese frosting. Decorate with coconut curls, pecan brittle, and chocolate shavings.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb cranberry
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No zest strips from
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Combine all of the ingredients in a very large skillet and cook over moderately high heat until the cranberries are candied, about 15 minutes. Let cool and serve.
                                                                  Yields: 5 ½cups
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.

                                                                  Ingredients
                                                                  • Yes No turkey
                                                                  • Yes No mayonnaise
                                                                  • Yes No asian chile sauce
                                                                  • Yes No cucumber
                                                                  • Yes No carrot
                                                                  • Yes No big handful cilantro
                                                                  • Yes No wheat baguette
                                                                  • Yes No jalapeño chili pepper
                                                                  • Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce (such as our favorite, Huy Fong Sriracha; importfood.com ).
                                                                  • Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.
                                                                  Cuisine:YesNovietnamese
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup fresh english peas
                                                                  • Yes No 2 1/4 cup ice water
                                                                  • Yes No 1 1/2 cup chopped english cucumber
                                                                  • Yes No 1 cup french bread cubes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp sherry vinegar
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No fresh pea shoots
                                                                  • Yes No 1 small tbsp mint
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Cook English peas in boiling water 4 minutes. Drain and rinse with cold water until cool. Set aside 1/2 cup peas. Combine remaining peas, ice water, cucumber, French bread cubes, 2 tablespoons extra-virgin olive oil, sherry vinegar, and garlic cloves in a blender; process until smooth. Stir in salt and pepper. Ladle 1 cup soup into each of 6 bowls. Garnish with reserved peas, fresh pea shoots, mint leaves, and 1 1/2 teaspoons extra-virgin olive oil.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt capers
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 6 large anchovy
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1/2 lb penne rigate
                                                                  • Yes No 1/2 lb skinless swordfish steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
                                                                  • In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
                                                                  • In a large pot of boiling salted water, cook the penne until al dente. Drain.
                                                                  • Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or steaks for a simple weeknight meal. Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor. To remove corn kernels from the cob, hold the ear upright, placing the flat end on a cutting board; with a sharp knife, cut along the length of the cob, turning the cob as you go. This recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Tomatoes! photo gallery.

                                                                  Ingredients
                                                                  • Yes No 5 cup sweet white corn kernels
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 10 oz pear tomato
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup basil
                                                                  • Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.
                                                                  • Combine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely incorporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.
                                                                  Yields: 6servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 1/3 cup low-fat sour cream
                                                                  • Yes No 4 tsp brown sugar
                                                                  • Add ½ cup blueberries to each of 4 small bowls. Spoon a heaping tablespoon of sour cream onto each serving of berries. Place 1 teaspoon of brown sugar on top of the sour cream.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 10 moist vanilla beans
                                                                  • Yes No 1 1/2 cup vodka
                                                                  • Put the vanilla beans in a tall bottle or jar and cover with the vodka. Add up to 1/2 cup more vodka to completely submerge the vanilla beans. Close the bottle or jar and let stand in a cool, dark place for at least 6 weeks before using. The extract is done when it's dark and fragrant.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 42 days
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 extra large onion
                                                                  • Yes No 1 extra large carrot
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 lb black-eyed peas
                                                                  • Yes No two 1 lb smoked ham hock
                                                                  • Yes No 2 qt chicken stock
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small baguette, 3/4 inch thick
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.
                                                                  • Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate

                                                                  Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp low-sodium soy sauce
                                                                  • Yes No 9 black mission figs
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 tsp minced garlic
                                                                  • Yes No 1/8 tsp kosher salt
                                                                  • Yes No 3 cup baby arugula
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 1/2 cup thinly sliced celery
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 12 wedge cantaloupe
                                                                  • Yes No 3 tbsp chopped walnut
                                                                  • Prepare grill to medium-high heat.
                                                                  • Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.
                                                                  • Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.
                                                                  • Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these with a side of rice and your favorite salad for a complete meal.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 8 8 inch metal skewers
                                                                  • Yes No 8 cherry tomato
                                                                  • Yes No 8 large button mushroom
                                                                  • Yes No 1 green bell pepper
                                                                  • Cut chicken into 2- x 1-inch strips.
                                                                  • Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.
                                                                  • Soak wooden skewers in water for 30 minutes to prevent burning.
                                                                  • Remove chicken from marinade, discarding marinade.
                                                                  • Thread chicken and vegetables onto 8 (8-inch) skewers.
                                                                  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill

                                                                  Fun and portable, this easy dessert stuffs sweet cream cheese icing between two flat cylinders of spiced carrot cake. They're perfect for lunch boxes, picnics, or church bake sales. Not really into whoopee-style pies? The recipe easily adapts to make a small batch of cupcakes (about 7): Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, then turn onto a rack. Frost the cupcakes once they're completely cooled.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Yes No 1/8 tsp finely ground black pepper
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 1 cup medium carrots, and on the fine side of a grater
                                                                  • Yes No 1/4 cup unsweetened dried coconut
                                                                  • Yes No 5 oz cream cheese
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 1 tsp heavy whipping cream
                                                                  • Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
                                                                  • In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
                                                                  • Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
                                                                  • Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
                                                                  • Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
                                                                  • Note: Nutritional analysis is per cake.
                                                                  Yields: 11cakes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  Chocolate Cake
                                                                   2 h 55 m

                                                                  Baking an easy chocolate dessert like this chocolate cake can be almost as thrilling for a birthday girl or boy as blowing out the candles that go on top. Tools and Materials Two 8-by-2 inch round cake pans Parchment paper Flour sifter Electric mixer and bowl Rubber spatula Long serrated knife

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup organic cocoa powder, unsweetened
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 cup organic all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup organic buttermilk (1% fat)
                                                                  • Yes No 3 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 tsp organic vanilla extract
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 1/2 cup water
                                                                  • Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out extra.
                                                                  • Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
                                                                  • Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cakes from the oven.
                                                                  • Let cakes cool in pans on wire racks, 20 minutes, before inverting to remove. Discard paper. Cool completely on racks, top side up. An adult should cut off top of one layer.
                                                                  • With a butter knife, frost top of trimmed layer.
                                                                  • Place the other layer on top. Frost top and sides of cake.
                                                                  Yields: 18-inch two-layer cake
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  These are great for breakfast or at any time of day.

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 tsp salt and freshly ground pepper
                                                                  • Yes No 1 cup grated cheddar cheese
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 3 tbsp salsa
                                                                  • Yes No 4 taco shells
                                                                  • Yes No lettuce, sour cream, and tomatoes
                                                                  • Yes No tortilla chips and canned black beans
                                                                  • In a medium bowl, whisk together eggs until combined. Add salt and pepper and 1/4 cup grated cheese. Heat a medium nonstick skillet over medium-high heat, and add butter. When butter has melted, add the egg mixture, and cook about 30 seconds. Add salsa to pan, slowly stirring the egg mixture to scramble it as it cooks, about 1 minute. Immediately remove from heat.
                                                                  • Fill taco shells with egg mixture, and top with the remaining cheese, lettuce, sour cream, and tomatoes. Serve with tortilla chips or black beans, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.

                                                                  Ingredients
                                                                  • Yes No 6 cup rolled oat
                                                                  • Yes No 1/4 cup chopped almond
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup pineapple juice
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup chopped dried apricots
                                                                  • Preheat oven to 300°.
                                                                  • Combine first 5 ingredients in a large bowl. Add syrup, honey, juice, and almond extract; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir

                                                                  To trim edible-pod peas, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings. To blanch fresh peas, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.

                                                                  Ingredients
                                                                  • Yes No 12 oz sugar snap peas
                                                                  • Yes No 12 oz sea scallop
                                                                  • Yes No 1/2 cup fat skimmed chicken broth
                                                                  • Yes No 2 tbsp rice wine
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/4 tsp hot chile flakes
                                                                  • Yes No 1/2 cup basil
                                                                  • Cut sugar snap peas on the diagonal into about 1/2-inch lengths. Cut scallops in half to form half-moon shapes.
                                                                  • In a small bowl or glass measure, whisk chicken broth, mirin, and cornstarch until well blended.
                                                                  • Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, stir in green onions, garlic, and chile flakes. Stir until fragrant, 30 to 45 seconds.
                                                                  • Add scallops and cook, stirring occasionally, until surface of scallops is mostly opaque, about 2 minutes. Stir in sugar snap peas, and pour in broth mixture. Cook, stirring, until sauce is thick and glossy and scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.
                                                                  • Stir in half the basil, then pour into a serving bowl and sprinkle with remaining basil.
                                                                  • Serve with cooked rice.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

                                                                  Ingredients
                                                                  • Yes No 6 2 1/4 lb medium sweet potato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 500°.
                                                                  • Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
                                                                  Yields: 8servings (serving size: 3 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  These Asian-influenced scallops cook in less than 6 minutes. Serve with white rice and a side of edamame for a healthy, well-balanced meal.

                                                                  Ingredients
                                                                  • Yes No 16 1 3/4 lb large sea scallop
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 1 teaspoon garlic clove
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 3 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/8 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Remove scallops from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl, add the white onion pieces and the next 7 ingredients (through crushed red pepper); stir with a whisk to combine, and set aside.
                                                                  • Warm the canola oil in a large nonstick skillet over medium heat. When hot, add the scallops; sprinkle scallops with the black pepper. Cook scallops about 3 minutes on 1 side until golden brown. Using tongs, flip the scallops and cook 2-3 more minutes or until browned. Transfer scallops to a plate, and cover with foil. Keep the skillet on the heat.
                                                                  • Whisk the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); then remove the pan from heat. Divide scallops among 4 plates, drizzle some of the hot sesame sauce over each portion, and garnish with a sprinkle of green onion pieces.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 4 scallops and 1 1/2 tablespoons sauce)
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Bark coating firms up this crunchy candy, and white chocolate boosts the flavor. Prep: 34 minutes, Cook: 2 hours Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 1 16 oz pretzel nuggets
                                                                  • Yes No 2 16 oz vanilla bark coating squares
                                                                  • Yes No 2 cup white chocolate morsels
                                                                  • Yes No 1 4 oz white chocolate baking bars
                                                                  • Yes No 1 16 oz, 2 cup hard peppermint candies
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Combine first 4 ingredients in a 4-quart slow cooker.
                                                                  • Cover and cook on LOW 2 hours. Stir chocolate mixture; add 1 1/4 cups crushed peppermint candies and peppermint extract, stirring well to coat.
                                                                  • Drop pretzel mixture by heaping tablespoons onto wax paper. Sprinkle remaining 3/4 cup crushed peppermint candies evenly on pieces before they set. Let stand until firm.
                                                                  • Holiday Gift: These pretzels, with their festive candy coating, make great gifts around the holidays. Place the peppermints in a zip-top freezer bag, and crush with a rolling pin. Take your time when crushing the peppermints--you don't want large pieces or fine crumbs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4 ½pounds or about 80 pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  Sorrel is a tender sour green with a clean, refreshing taste. If sorrel is unavailable, spinach makes a good substitute.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 5 vidalia onion
                                                                  • Yes No 2 1 1/2 lb sorrel
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 eight oz sheets frozen puff pastry
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • In a heavy, deep saucepan, melt butter over medium-low heat. Add onions. Cook, stirring frequently, until onions are soft and translucent, about 15 minutes.
                                                                  • Remove and discard the tough center ribs from the sorrel leaves. Bring a large stockpot of water to a boil, and add 2 teaspoons salt. Add sorrel, and cook just until the leaves wilt, 1 to 2 minutes. Drain sorrel in a colander, let cool, and squeeze out any excess liquid.
                                                                  • Add sorrel, the remaining teaspoon salt, and the pepper to the onions; cook over low heat until mixture breaks down and is almost soupy, about 20 minutes. Remove from heat, and let cool.
                                                                  • Preheat oven to 400 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll one sheet of puff pastry into a 7-by-11-inch rectangle, about 1/8 inch thick. Transfer the dough to one of the parchment-lined baking sheets, and chill in refrigerator 30 minutes. Repeat process with the second sheet of puff pastry. Remove both sheets of puff pastry from the refrigerator. Using a sharp knife, score a 1/2-inch border around perimeter of each sheet, creating a picture-frame look. Using a fork, prick the entire surface within the scored edges on each sheet. Make an egg glaze: In a small bowl, combine 1 egg yolk and 2 tablespoons heavy cream; carefully brush egg glaze onto the borders.
                                                                  • Transfer both sheets of dough to oven, and bake until pastry has puffed up and is golden brown, about 15 minutes. Remove pastry from oven, and transfer to a wire rack to cool.
                                                                  • Add the remaining egg yolk and remaining 2 tablespoons cream to the sorrel mixture, and stir to combine. Divide the filling in two, and spread one half over each puff pastry. Return the tarts to the oven, and bake until the filling is hot throughout, about 20 minutes. Remove the tarts from the oven, and transfer to a wire rack to cool, about 10 minutes. Cut tarts into 2-inch squares, and serve warm.
                                                                  Yields: 27-by-11-inch tarts
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 3/4 lb green cabbage
                                                                  • Yes No 1 1/2 qt homemade stock
                                                                  • Yes No 1 2/3 cup drained canned pinto beans
                                                                  • Yes No 1/2 cup arborio rice
                                                                  • Yes No 3/4 lb potato
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the zucchini and cabbage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
                                                                  • Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
                                                                  • Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prepare a double batch of these chewy, blondie-like treats so you can enjoy them with lunch on Saturday and take some on the road for the drive home on Sunday. Bake up to two days ahead, and store in an airtight container.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tbsp amaretto
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup chopped dried figs
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 1/2 tsp water
                                                                  • Yes No 1/4 tsp amaretto
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring well with a whisk. Combine brown sugar and next 5 ingredients (through egg) in a medium bowl, stirring with a whisk until well blended. Add brown sugar mixture, figs, coconut, and almonds to flour mixture; stir until blended. Spoon batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.
                                                                  • Combine powdered sugar, 2 1/2 teaspoons hot water, and 1/4 teaspoon amaretto in a small bowl, stirring with a whisk until smooth. Drizzle over squares.
                                                                  Yields: 16servings (serving size: 1 square)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 5 lb rutabaga
                                                                  • Yes No 1/2 lb flat leaf parsley
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large baking sheet and let cool. Add the parsley to the boiling water and cook until tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.
                                                                  • Melt the butter in a large skillet. Add the shallots, jalapeños and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the stock and cook over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season generously with salt and pepper.
                                                                  • Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.
                                                                  • Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle the Parmesan cheese over the rutabagas and broil, rotating the dish as necessary, until browned, about 2 minutes. Let cool for at least 15 minutes before serving.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Easy-to-make jam...make some to give and some for your family to enjoy. Top jars of Holiday Jam with batting and fabric and decorate with buttons...great for sharing with friends & neighbors!

                                                                  Ingredients
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 10 oz frozen strawberries
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Put cranberries into a blender, cover and chop by turning on and off, on and off, etc. Empty into saucepan; add strawberries and bring to a boil. Add sugar and boil until thickened. (It doesn't thicken a lot.) Pour into jelly glasses. Jam may be stored in refrigerator for 2 to 4 weeks.
                                                                  Cuisine:YesNoworld
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour

                                                                  When you're looking for a drink that tips the scales towards taste and sophistication, but without any alcohol, then this drink is for you! It's fruity, warm and has a hint of ginger that ties everything together. It's quick to make, tasty to drink and will have you all paying your respects to the Maple Leaf State.

                                                                  Ingredients
                                                                  • Yes No 2/3 oz maple syrup
                                                                  • Yes No 3 oz grapefruit juice, strained
                                                                  • Yes No 3 oz ginger ale
                                                                  • This cocktail can be prepared in a shaker or directly in a glass depending on your method of mixology. To start, combine grapefruit juice and maple syrup. Stir or shake until syrup is dissolved. Pour into glass and add ginger ale, stirring gently to combine. Garnish and enjoy!
                                                                  • If making this drink for a crowd, canned or bottled grapefruit juice will do just fine, though it won't have that freshly squeezed punch. You can keep the syrup and juice pre-combined, just make sure to shake or stir before adding the ginger ale to serve. Try filling glasses prior to guests arriving and letting them top things off with the ginger ale when they arrive!
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Using Italian and Cheddar cheeses updates this family favorite that is sure to please kids as well as impress adults. Prep: 6 minutes, Cook: 4 hours Slow-Cooker Size: 3-quart

                                                                  Ingredients
                                                                  • Yes No 1 8 oz italian three cheese blend
                                                                  • Yes No 1 8 oz sharp cheddar cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 small oz pasta shells (conchigglie)
                                                                  • Combine cheeses in a bowl; set aside.
                                                                  • Whisk together eggs and next 6 ingredients in a large bowl. Stir in pasta and 3 cups cheese mixture. Pour mixture into a lightly greased 3-quart slow cooker; sprinkle with 3/4 cup cheese mixture.
                                                                  • Cover and cook on LOW 4 hours. Sprinkle servings evenly with remaining cheese mixture.
                                                                  • No Precook: The best part of this simple recipe is that you don't have to precook the pasta!
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  Savory and rich with just a bit of a peppery bite, cheese straws are great party snacks. They're especially easy to make and travel well. Prep: 30 min., Bake: 12 min per batch. If you don't have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 1 lb sharp cheddar cheese
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
                                                                  • Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
                                                                  • Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
                                                                  • Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
                                                                  Cuisine:YesNotennessee
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas or green beans.

                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb broccolini
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
                                                                  • In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

                                                                  Ingredients
                                                                  • Yes No 12 10 to 12 inch long lollipop stick
                                                                  • Yes No 1 24 oz chocolate flavor moonpies
                                                                  • Yes No 1 14 oz orange candy
                                                                  • Yes No 1 zip top plastic bag
                                                                  • Yes No scissors
                                                                  • Yes No waxed paper
                                                                  • Yes No halloween candies
                                                                  • Yes No halloween sugar cake decorations
                                                                  • Yes No decorator icing
                                                                  • Yes No ribbon
                                                                  • Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
                                                                  • Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
                                                                  • Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
                                                                  • Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Chill: 30 min. This recipe goes with Mini Crab Cakes With Garlic-Chive Sauce

                                                                  Ingredients
                                                                  • Yes No 3/4 cup light sour cream
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 3/4 tsp lemon zest
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.
                                                                  • *Light mayonnaise may be substituted.
                                                                  Yields: 1cup (serving size: 1 tbsp.)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Potatoes readily soak up the flavors of the garlicky, herb-spiked tomato sauce that coats them. Because of the waxy texture of red-skinned potatoes, the slices remain perfectly intact. Try to slice the potatoes so that they're a consistent thickness; doing so will ensure they cook evenly.

                                                                  Ingredients
                                                                  • Yes No 2 small cup sliced red potato
                                                                  • Yes No 1/2 pizza dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp cornmeal
                                                                  • Yes No 1/4 cup tomato sauce
                                                                  • Yes No 1/2 tsp minced rosemary
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 cup chopped pitted kalamata olive
                                                                  • Preheat oven to 450°.
                                                                  • Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.
                                                                  • Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
                                                                  • Combine the potato slices, tomato sauce, rosemary, salt, pepper, and garlic. Spread over the pizza crust, leaving a 1-inch border. Sprinkle pizza with cheese and olives.
                                                                  • Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  Big Texas-sized muffins are a perfect match for a bowl of chili or a dish of hearty pinto beans.

                                                                  Ingredients
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup light sour cream
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 cup white cornmeal
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 cup drained corn kernel
                                                                  • Grease and flour 6 Texas muffin cups or spray with a baking spray. Heat oven to 400°. Whisk eggs with sour cream, milk, and melted butter. In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, and sugar, if using. Stir the first mixture into the dry ingredients just until blended; fold in corn kernels. Spoon the batter into prepared muffin cups, filling each about 2/3 to 3/4 full. Bake the muffins for 20 to 25 minutes, or until tops are lightly browned.p Makes 6 big muffins. Corn muffins are shown with Potato and Country Ham Soup. More Cornbread and Corn Muffins Recipes Sausage Cornbread Cornbread with Bacon and Cheese Polka Dot Corn Muffins Cheese Corn Muffins Corn Muffins Creole Corn Muffins Mexican Cornbread III Cornmeal Mush Buttermilk Cornbread Mexican Cornbread II Corn Lightbread Skillet Cornbread Jalapeno Cornbread Mexican Cornbread Corn Custard with Jalapeno Peppers Crockpot Scalloped Corn with Jalapeno Peppers Cornbread Casserole with Ground Beef More Cornbread Recipes Bread Recipes Bread Machine Recipes Quick Bread Recipes
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bread

                                                                  Time: 20 minutes. What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make. Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley).

                                                                  Ingredients
                                                                  • Yes No 11 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No 3 tbsp orange blossom honey
                                                                  • Yes No 1/3 cup coarsely chopped salted and roasted pistachio
                                                                  • Yes No flatbread
                                                                  • Preheat oven to 350°. In a bowl, whisk goat cheese and half-and-half until smooth. Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
                                                                  • Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 red chili pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 3/4 lb rigatoni pasta
                                                                  • Yes No black pepper
                                                                  • Yes No pecorino romano cheese
                                                                  • In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.
                                                                  • Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.
                                                                  Yields: 5
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve

                                                                  Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup quinoa
                                                                  • Yes No 3 cup organic vegetable broth
                                                                  • Yes No 1 14 oz reduced fat firm tofu
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 cup chopped basil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 10 oz frozen baby lima beans
                                                                  • Yes No 4 cup chopped tomato
                                                                  • Yes No 1/2 cup sliced scallion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
                                                                  • Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
                                                                  • Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
                                                                  • Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  Searing and baking the salmon without turning it results in a crisp top and a soft horseradish coating on the underside.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 cup drained prepared horseradish
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 scallions, white and pale green parts only
                                                                  • Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.
                                                                  • Heat oil in a large ovenproof skillet over high heat until
                                                                  • hot but not smoking. Add salmon, horseradish side up,
                                                                  • and sear on 1 side, about 2 minutes. Without flipping fish,
                                                                  • transfer skillet to oven, and bake until salmon has cooked
                                                                  • through, about 6 minutes. Transfer salmon to a platter, flipping
                                                                  • fish, and sprinkle with scallions.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.

                                                                  Ingredients
                                                                  • Yes No 3 cup cherry tomato
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 oz sourdough bread
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 12 large oz elbow macaroni
                                                                  • Yes No 2 8 oz cup shredded extrasharp cheddar cheese
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 12 oz evaporated low fat milk
                                                                  • Preheat oven to 375°.
                                                                  • Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.
                                                                  • While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently.
                                                                  • Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  The best gingerbread I?ve ever eaten in my life is from a shop in Grasmere, in the Lake District, that I visited some years ago. They use a secret recipe which is about 150 years old and, of course, they wouldn?t let me in on it, so I decided to have a go at my own... and it?s not half bad ? in fact, this will be some of the best gingerbread you?ll ever eat! So, here we go. Don?t forget, you can eat this simply as a biscuit, but it also works well sprinkled over ice cream or dipped into warm compote and cream for afternoon tea. And it?s especially nice when used as a cheesecake base.

                                                                  Ingredients
                                                                  • Yes No shop bought shortbread
                                                                  • Yes No demerara sugar
                                                                  • Yes No 3 tsp 3 level teaspoons ground ginger
                                                                  • Yes No mixed
                                                                  • Yes No crystallized ginger
                                                                  • Yes No plain flour
                                                                  • Yes No a pinch a pinch of baking powder
                                                                  • Yes No golden syrup
                                                                  • Yes No treacle
                                                                  • Yes No unsalted butter
                                                                  • The best gingerbread I’ve ever eaten in my life is from a shop in Grasmere, in the Lake District, that I visited some years ago. They use a secret recipe which is about 150 years old and, of course, they wouldn’t let me in on it, so I decided to have a go at my own... and it’s not half bad – in fact, this will be some of the best gingerbread you’ll ever eat! So, here we go. Don’t forget, you can eat this simply as a biscuit, but it also works well sprinkled over ice cream or dipped into warm compote and cream for afternoon tea. And it’s especially nice when used as a cheesecake base.Preheat the oven to 170ºC/325ºF/gas 3 and find a baking tray about 20x35cm. Put the shortbread, sugar and 2 teaspoons of the ground ginger in a food processor and whiz until you have crumbs. Remove 100g of the mix and keep this to one side. Add the remaining teaspoon of ginger to the processor, along with the mixed peel, crystallized ginger, flour and baking powder, and pulse until well mixed.Melt the syrup, treacle and butter together in a saucepan big enough to hold all the ingredients. When melted, add the mixture from the food processor and stir with a wooden spoon until everything is thoroughly mixed together. Tip into the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or something flat and clean like a potato masher or a spatula. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 10 minutes.Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula. Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating. • from Cook With Jamie
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 9pieces
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 tbsp black peppercorn
                                                                  • Yes No 2 tbsp fennel seed
                                                                  • Yes No 1 tbsp juniper berry
                                                                  • Yes No one 5 lb beef strip loin
                                                                  • Yes No salt
                                                                  • In a spice grinder, grind the peppercorns, fennel seeds and juniper berries to a coarse powder. Season the strip loin with salt and rub with the spice mixture. Let stand at room temperature for 1 hour.
                                                                  • Light a grill. Place a large pizza stone on the grate and heat until it is very hot, about 10 minutes. (To test the temperature, place a lemon slice or a few drops of water on the stone; the lemon should caramelize on contact and the water should bounce off the surface.) Set the strip loin on the hot stone and cook for about 30 minutes, turning once or twice, until the outside is richly browned and an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
                                                                  • Transfer the steak to a work surface and let rest for 10 minutes. Carve into thick slices and serve with the Burrata Salsa.
                                                                  Yields: 10
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp capers, again
                                                                  • Yes No 1 1/2 oz cream cheese
                                                                  • Yes No 1 tbsp zero percent fat greek style yogurt
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 1/4 tsp lemon juice
                                                                  • Yes No pinch white pepper
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 2 tsp minced red onion
                                                                  • Yes No dill weed
                                                                  • Pat capers dry and roughly chop. In a bowl, stir together cream cheese, yogurt, oil, lemon zest, lemon juice and pepper.
                                                                  • Place sheet of plastic wrap on work surface. Using 1/2 of salmon, form 6x3-inch rectangle atop plastic, with long end facing you, overlapping salmon slightly. Spoon 1/2 of filling in center of rectangle, then spread over salmon leaving 1/2-inch plain border at the top. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 1 more log. Set logs in the freezer just until firm (do not freeze ), 10 to 20 minutes (or refrigerate about 2 hours or overnight).
                                                                  • Remove plastic from logs. Cut each log crosswise into 8 pieces, carefully wiping knife clean with a paper towel between cuts. Arrange on a platter, and garnish with onion and dill.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This refreshing drink is an adaptation of the signature Mango Mojito cocktail at the Conch Republic Seafood Company in Key West. Store leftover Simple Syrup in the refrigerator for up to two weeks; use it to sweeten iced tea or iced coffee.

                                                                  Ingredients
                                                                  • Yes No 2 lime
                                                                  • Yes No 5 mint
                                                                  • Yes No 1/4 cup club soda
                                                                  • Yes No 3 tbsp rum
                                                                  • Yes No 2 tbsp simple syrup
                                                                  • Yes No 1 tbsp mango nectar
                                                                  • Yes No crushed ice
                                                                  • Squeeze the lime wedges into a small glass; add wedges and mint to glass. Crush with the back of a spoon for 30 seconds. Add soda, rum, Simple Syrup, and nectar; stir gently. Serve over ice.
                                                                  • Note: Nutritional analysis includes Simple Syrup.
                                                                  Cuisine:YesNokey west
                                                                  Yields: 1serving (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or re-roll to a 3/4-inch thickness.

                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup fat free buttermilk
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 3 tbsp honey
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pepper, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
                                                                  • Combine buttermilk and honey, stirring with a whisk until well blended; add cheese. Add buttermilk mixture to flour mixture; stir just until moist.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
                                                                  Yields: 14servings (serving size: 1 biscuit)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Use a thermometer to be sure the liquid reaches the correct temperature before adding it to the yeast.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp coarse grain sugar
                                                                  • Combine first 6 ingredients in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves and a thermometer registers 115°, stirring frequently. Remove saucepan from heat.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and yeast in a large bowl, stirring well with a whisk. Add milk mixture and egg; beat with a heavy-duty stand mixer at low speed 30 seconds or just until blended. Increase mixer to medium speed; beat 2 to 3 minutes. Gradually add 2 cups flour; beat at low speed until mixture forms a ball.
                                                                  • Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
                                                                  • Preheat oven to 375°.
                                                                  • Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch loose ends to seal. Place braid on a baking sheet coated with cooking spray. (The braid should be about 15 inches long.) Cover and let rise 30 minutes or until doubled in size.
                                                                  • Combine egg white and water; brush over top of loaf. Sprinkle 1 tablespoon coarse-grain sugar over loaf. Bake at 375° for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack.
                                                                  Yields: 24servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle

                                                                  This ice cream refuses to be classified—it tastes at once like rich gelato and icy sorbet. Milk chocolate flavors eggy custard for a doubly rich ice cream that then gets spiked with canela and coffee-flavored tequila liqueur. What to buy: Canela can be found in gourmet groceries, at Latin markets, or online. If you have trouble finding it, you can substitute regular cinnamon. Patrón XO Café é is a coffee-flavored tequila liqueur from the makers of Patrón tequila. If you can’t find it, go ahead and substitute another coffee-flavored liqueur such as Kahlúa. Game plan: The ice cream base (unfrozen ice cream) can be made up to 2 days in advance, though it needs 3 to 4 hours to harden in the freezer after it’s been processed (unless, of course, you want soft-serve). Ice cream will keep in the freezer for 1 week. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 4 inch canela
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 8 oz milk chocolate
                                                                  • Yes No 1/3 cup patrón xo café
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
                                                                  • Combine milk, cream, half of the sugar, and canela in a large saucepan and bring to a simmer over medium heat.
                                                                  • Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly pour half of milk mixture into egg mixture, whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as viscous as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.)
                                                                  • Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
                                                                  • Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer’s instructions.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings (6 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze