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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.
                                                                  Cuisine:YesNoindian
                                                                  • Prep Time: 4 hours
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    bowl

                                                                  This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup buttermilk
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup diced rhubarb
                                                                  • Yes No 1/2 cup chopped tree nut
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup chopped tree nut
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside.
                                                                  • In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp garlic salt
                                                                  • Yes No 4 1 1/2 lb medium potato
                                                                  • Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes.
                                                                  • Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag

                                                                  We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.

                                                                  Ingredients
                                                                  • Yes No 2 cup oat
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup agave nectar
                                                                  • Yes No 1/4 cup cashew
                                                                  • Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
                                                                  • Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
                                                                  • Add raisins and agave nectar to bowl and mix everything well.
                                                                  • Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
                                                                  • Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
                                                                  • Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness.:).
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 hours
                                                                  • Total Time: 12 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    dehydrator
                                                                  • Yes No
                                                                    tray

                                                                  Steamed broccoli with butter and lemon pepper.

                                                                  Ingredients
                                                                  • Yes No 2 cup broccoli floret
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tbsp lemon pepper seasoning
                                                                  • Steam the broccoli for four minutes, or until tender but not limp.
                                                                  • Melt butter and stir in lemon pepper. Toss with broccoli and EAT IT!
                                                                  • Also try: add some onion and or cauliflower in with the broccoli, may need different steaming times. Or add some garlic in with the lemon pepper mix. Everything's better with garlic! And it will keep you safe from vampires:)
                                                                  Yields: 4servings ( serving size: 1/2 cup each )
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix

                                                                  A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 1/2 lb boneless skinless chicken breast
                                                                  • Yes No 2 tsp garlic
                                                                  • Yes No 2 1/4 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup 10% cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp scallion
                                                                  • Heat oil in a large non stick fry pan over medium heat.
                                                                  • Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
                                                                  • Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
                                                                  • Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
                                                                  • Return chicken to pan and heat gently in the sauce, for 10 minutes.
                                                                  • Serve over rice or pasta and sprinkle with green onion.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk

                                                                  Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 3/4 cup crushed seasoned stuffing mix
                                                                  • Yes No 1 4 oz mushroom stems and pieces, canned
                                                                  • Yes No 1/4 cup beef broth
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Combine beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until the juices run clear. Cut into wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  These are the perfect vegan treat for anyone who loves peanut butter. The best part? There's no eggs!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup peanut butter
                                                                  • Yes No 2 tbsp vegan butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup rice milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 3/4 cup rolled oat
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Combine the first five ingredients until very smooth.
                                                                  • Add remaining ingredients, stir, and fold in the oats and cranberries.
                                                                  • Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
                                                                  • Drop by teaspoonfuls into a lightly greased baking sheet.
                                                                  • Flatten cookies to desired shape (they won't bake down if you don't).
                                                                  • Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).
                                                                  Yields: 30
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/4 fresno chile
                                                                  • Yes No 4 small shallot
                                                                  • Yes No 1 small cucumber
                                                                  • Stir sugar, vinegar, salt, and 1/4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.
                                                                  Cuisine:YesNothai
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  I can't tell a difference between this version and the non-vegan. Very good!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup coconut oil
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup almond milk
                                                                  • Yes No 4 tbsp cocoa powder
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 3 cup quick cooking oat
                                                                  • Yes No 2 tsp vanilla
                                                                  • Add the first four ingredients into a 4-quart sauce pan.
                                                                  • Bring to a rolling boil and hold for 1 minute.
                                                                  • Remove from heat.
                                                                  • Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
                                                                  • Let cool until set.
                                                                  Yields: 24
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 1 minute
                                                                  • Total Time: 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  My aunt made this favorite recipe over and over at the request of family and friends. It's a very easy side dish to make. — Lois Jeffery Chesterland, Ohio

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup shredded pecorino romano cheese
                                                                  • Yes No 8 cup sliced potato
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
                                                                  • Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice.
                                                                  • In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    skillet

                                                                  “I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup diced frozen rhubarb
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
                                                                  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
                                                                  Yields: 20servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color.

                                                                  Ingredients
                                                                  • Yes No 4 large cup mashed potato
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1 tsp minced chive
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes.
                                                                  • Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Yield: 10-12 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  A dash of Seasoned Salt and a splash of Worcestershire sauce pack a ton of flavor into this classic burger.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 tsp lawry's seasoned pepper
                                                                  • Yes No 1 tsp lawry's 25% less sodium seasoned salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 4 hamburger rolls
                                                                  • Mix ground beef, onion, seasonings and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. Sprinkle patties with additional seasoned salt before grilling, if desired.
                                                                  • Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F). Toast rolls on the grill, open-side down, about 30 seconds or until golden.
                                                                  • Serve burgers on toasted rolls. Garnish with desired toppings and condiments.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                    Brands:
                                                                  • Yes No
                                                                    Lawry

                                                                  A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 1/3 cup packed brown sugar
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup chopped strawberry
                                                                  • Yes No 3/4 cup diced frozen rhubarb
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
                                                                  • In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
                                                                  • Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup oat
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1/2 cup creamy natural style peanut butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1/3 cup non dairy milk
                                                                  • Yes No 4 tsp ground flaxseed
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 1/2 cup cup vegan semi sweet choc chips and vegan pb chips
                                                                  • In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
                                                                  • In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
                                                                  • Fold in half the flour mixture to moisten, then fold in the remaining half.
                                                                  • Fold in chopped peanuts or chocolate chips and pb chips.
                                                                  • Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
                                                                  • Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
                                                                  • Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
                                                                  • Enjoy!:).
                                                                  Yields: 2 ½
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened cranberry juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup Cream of Wheat
                                                                  • Yes No milk
                                                                  • Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat

                                                                  One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 cup minced basil
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 2 tsp minced oregano
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 7 tbsp olive oil
                                                                  • Yes No 6 cup thinly sliced red potato
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish

                                                                  No need to bake, although they can get really messy, so I suggest latex gloves! They work wonders when dealing with sticky food. The recipe spawned from my head one day during my early vegan days when I felt like something yummy. The measurements vary according to how many you wish to make and how big you want them. Make sure you mould them together really hard or else you'll have crumbs all over when you bite through!

                                                                  Ingredients
                                                                  • Yes No 2 cup all bran cereal
                                                                  • Yes No 1 cup granola cereal
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup walnut
                                                                  • Yes No 1 banana
                                                                  • Yes No 2 tbsp peanut butter
                                                                  • Yes No 1 tbsp jam
                                                                  • Mix the bran cereal, granola, cranberries, raisins, almonds and walnuts together in a large bowl. Crush any large pieces of cereal. Set aside.
                                                                  • Add the banana and the jam to the mix.
                                                                  • Melt the peanut butter in the microwave for about 20 seconds or until fully melted.
                                                                  • Quickly add the peanut butter to the mixture and mix thoroughly; messy part!
                                                                  • Scoop handful (or however big you want individual cookie to be) into tray and form into a cookie shape. Press firmly together.
                                                                  • Wrap each individual cookie with cling wrap and mould into cookie shape again, making sure it's nice and firm.
                                                                  • Put in the freezer overnight.
                                                                  • (For better results, keep in freezer and take out when wanting a snack, cooling cookie for maybe 10 minutes.).
                                                                  Yields: 5
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    freezer

                                                                  I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup diced rhubarb
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done. Yield: about 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Piquant schug makes a fantastic condiment for pita and falafel sandwiches. This recipe is based on one in Claudia Roden's The Book of Jewish Food (Knopf, 1996), and it first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

                                                                  Ingredients
                                                                  • Yes No 8 oz jalapeño chili pepper
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 5 tbsp canola oil
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 4 pod green cardamom
                                                                  • Yes No kosher salt
                                                                  • Combine jalapeños, cilantro, oil, caraway seeds, garlic, cardamom seeds, salt, and 5 tbsp. water in a food processor, and purée until smooth.
                                                                  Cuisine:YesNothai
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 7 large potato
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 8 cup shredded cheddar cheese
                                                                  • In a large saucepan, melt butter. Stir in flour, 1 teaspoon salt and 1 teaspoon pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; set aside.
                                                                  • Combine the potatoes, onions, cheese, remaining salt and pepper. Place a third of the mixture in a greased 5-qt. baking dish; top with a third of the sauce. Repeat layers twice.
                                                                  • Cover and bake at 350° for 2-1/2 hours. Uncover; bake 30 minutes longer or until potatoes are tender. Yield: 16 servings.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish

                                                                  This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.

                                                                  Ingredients
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No ¼ cup worcestershire sauce
                                                                  • Yes No 4 tsp soy sauce
                                                                  • Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.
                                                                  Cuisine:YesNojapanese
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  Mulled Cider
                                                                   25 m

                                                                  Heat up your holiday meal -- or any occasion -- with our steamy apple drink.

                                                                  Ingredients
                                                                  • Yes No 2 qt apple cider
                                                                  • Yes No 4 strip lemon zest
                                                                  • Yes No 2 cinnamon stick
                                                                  • Yes No 2 whole star anise
                                                                  • Yes No 1 tsp allspice berries
                                                                  • Yes No 1 tsp cloves, whole
                                                                  • In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  This is an easy quick meal popular in Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions include sliced mushrooms while others would never consider adding it. The dish is often served over noodles with a side of Dampfkartoffeln (boiled potatoes).

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken breast
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 1 cup light cream
                                                                  • Yes No 2 tsp dried tarragon
                                                                  • Yes No salt and pepper
                                                                  • Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
                                                                  • Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
                                                                  • Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
                                                                  • Serve over noodles or with Dampfkartoffeln (boiled potatoes).
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  Masur Dahl
                                                                   1 h 25 m

                                                                  This is a delicious Indian lentil soup with spicy red onions!

                                                                  Ingredients
                                                                  • Yes No 2 cup red lentil
                                                                  • Yes No 7 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 4 ginger
                                                                  • Yes No 1 pinch ground dried turmeric
                                                                  • Yes No 1/3 cup ghee
                                                                  • Yes No 2 red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 dash cayenne pepper
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more.
                                                                  • Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet

                                                                  Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1/2 cup buttermilk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup diced frozen rhubarb
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
                                                                  • Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.
                                                                  Yields: 10servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

                                                                  Ingredients
                                                                  • Yes No 1 6 lb roasting chicken
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 15 clove garlic
                                                                  • Yes No 1 14.5 oz chicken broth
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 1/2 lb red potato
                                                                  • Yes No 2 cup baby carrot
                                                                  • Yes No 1 medium red onion
                                                                  • Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.
                                                                  • Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350 degrees F for 45 minutes.
                                                                  • Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 180 degrees F, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    thermometer

                                                                  We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!—Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 1/4 cup shredded fontina cheese
                                                                  • Yes No 2 tbsp minced chive
                                                                  • Yes No 1 tbsp grated parmesan cheese
                                                                  • In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
                                                                  • In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives.
                                                                  • Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving. Yield: 2 servings.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  Cucumber Dip
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No carrot and celery sticks
                                                                  • In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.
                                                                  Yields: 5 ½cups
                                                                  • Prep Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    fine sieve
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 5 small anchovy
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 large escarole
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • In a large, deep skillet, heat the olive oil until shimmering. Add the pancetta and cook over moderately high heat, stirring occasionally, until golden, 4 to 5 minutes. Add the garlic, anchovies and crushed red pepper and cook until the garlic is softened and beginning to brown, about 2 minutes. Add the escarole in large handfuls, tossing until wilted, 1 to 2 minutes. Add the chicken stock, cover and cook for 1 minute. Uncover and cook until the liquid is nearly evaporated and the escarole is tender, 2 to 3 minutes. Season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 orange
                                                                  • Yes No 2 qt cranberry juice
                                                                  • Yes No 4 three inch cinnamon stick
                                                                  • Yes No 2 two inch ginger
                                                                  • Yes No sugar, granulated
                                                                  • With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice orange, and strain out pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    vegetable peeler
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    stockpot
                                                                  Chocolate Elegance
                                                                   4 h 35 m

                                                                  Two rich layers--one with cream cheese, the other chocolate--are coated with a chocolate glaze and topped with toasted, slivered almonds in this elegant dessert.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 8 oz philadelphia cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 cup cool whip whipped topping
                                                                  • Yes No 6 1 oz baker's semi sweet chocolate
                                                                  • Yes No 1 3.9 oz jell o chocolate instant pudding
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup planters sliced almonds, toasted
                                                                  • Beat cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
                                                                  • Melt 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
                                                                  • Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
                                                                  • Invert dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 14servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 4 hours 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    loaf pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    Cool Whip

                                                                  "We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup sour cream
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1 cup frozen blueberries
                                                                  • Yes No 1 cup chopped frozen rhubarb
                                                                  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
                                                                  • Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
                                                                  • Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 4 6 inch corn tortilla
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No one 16 oz salsa
                                                                  • Yes No 2 egg
                                                                  • Heat oven to 250° F. Wrap the tortillas in foil and place in oven. In a saucepan, over medium-low heat, heat the beans. In a large skillet, over medium heat, bring the enchilada sauce or salsa to a simmer. Break the eggs into skillet. For runny yolks, leave the tops of the eggs uncovered; for firm yolks, spoon some of the sauce over the top. Cover, reduce heat, and simmer for 5 to 7 minutes. Top each tortilla with some of the beans, eggs, sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This salad has been a staple for the family for years. A friend and I prepared enough to serve 200 at my oldest son's wedding reception.—Dona Sundsmo, Tacoma, Washington

                                                                  Ingredients
                                                                  • Yes No 10 lb potato
                                                                  • Yes No 3 cup mayonnaise
                                                                  • Yes No 3 cup sweet relish
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1/2 cup prepared mustard
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 15 egg
                                                                  • Cook potatoes in boiling water until tender; drain. Combine mayonnaise, relish, onion, mustard, salt and pepper; mix well. Add eggs and warm potatoes; toss gently. Cover and refrigerate. Yield: 60 (1/2-cup) servings.
                                                                  Yields: 60servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Fish Tacos
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 1 10.6 oz gorton's crunchy fish tenders
                                                                  • Yes No 3 8 inch flour tortilla
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 10 oz tartar sauce
                                                                  • Yes No 1 1/2 cup shredded romaine lettuce
                                                                  • Bake the fish according to the package directions. Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking. To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Every bit the taste of an all day recipe reduced to a working mothers schedule. I sometimes omit the bacon and replace it with sausage. Very tasty.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dry mixed beans
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 15 oz mixed vegetables
                                                                  • Yes No water
                                                                  • Yes No salt and pepper
                                                                  • Soak beans in a large bowl overnight; drain.
                                                                  • In a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. Fill with water to cover and season with salt and pepper to taste.
                                                                  • Bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 large artichoke
                                                                  • Yes No 1 lb jerusalem artichoke
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 marjoram sprigs
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No salt and ground white
                                                                  • Yes No crusty bread
                                                                  • Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
                                                                  • Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water.
                                                                  • In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.
                                                                  • Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.
                                                                  • In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.
                                                                  Yields: 5
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    blender

                                                                  These spicy meatballs with their thick savory sauce are a popular party food," notes Joyce Benninger of Owen Sound, Ontario. "I also like to serve them with rice and a salad for a hearty meal.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb lean ground beef
                                                                  • Yes No 1/2 lb ground pork
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/2 cup chili sauce
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • In a large bowl, combine the first six ingredients. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls.
                                                                  • Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink; drain.
                                                                  • Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; stir gently to coat. Yield: 3 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    saucepan

                                                                  People say, 'Wow!' when they taste these flavorful tangy deviled eggs," confirms Ruth Roth of Linville, North Carolina. "The bold combination of ground mustard, dill and horseradish is so appealing...the plate is always emptied whenever I serve these eggs.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp dill weed
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No dash paprika
                                                                  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.
                                                                  Yields: 6servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  These potatoes are so simple to make that you will be making them for any potluck or party you attend.—Kathy Roosma, Zeeland, Michigan

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp dried minced onion
                                                                  • Yes No 2 2/3 cup instant potato flakes
                                                                  • Yes No paprika
                                                                  • In a saucepan, bring water, butter and salt to a boil. Add milk, cream cheese, sour cream, garlic powder and minced onion; stir in potato flakes.
                                                                  • Spoon into a greased 2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes. Yield: 8-10 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 9servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Little packets of fresh cooked fish! Quick and Oh-So-Easy! Good enough for company!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup plain bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup minced scallion tops
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1 tsp dried basil
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 4 5 oz halibut steaks, 3/4 inch thick
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No 1/4 tsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No lemon
                                                                  • Heat oven to 450 degrees.
                                                                  • Have a baking sheet ready.
                                                                  • In a small bowl, mix bread crumbs, parmesan, onion, parsley, basil and cloves.
                                                                  • Stir in butter with fork until mixture is evenly moistened.
                                                                  • Tear off four 12" squares of foil.
                                                                  • Lightly coat one side of each with vegetable spray or oil.
                                                                  • Place a fish steak on each square.
                                                                  • Drizzle with oil, sprinkle with salt and pepper and top with prepared crumb mixture.
                                                                  • Spoon wine around each fish steak.
                                                                  • Fold foil and seal edges securely.
                                                                  • Arrange packets on ungreased baking sheet.
                                                                  • Bake 8 minutes or until done.
                                                                  • Remove packets to plates; open carefully, garnish with lemon slices.
                                                                  • To put packets together: Arrange ingredients in center of lower half of greased foil.
                                                                  • Fold top half over food, bringing edges of foil together.
                                                                  • Turn bottom edge 1/2", repeat to make a double fold; smooth with fingers.
                                                                  • Double fold each end.
                                                                  Yields: 4
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    foil
                                                                  Albino Pasta
                                                                   25 m

                                                                  Pasta sans red sauce!

                                                                  Ingredients
                                                                  • Yes No 1 16 oz dry penne pasta
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
                                                                  • In small saucepan, saute garlic a small amount of oil. Combine garlic, olive oil, and pasta in a bowl. Mix in parmesan cheese.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl

                                                                  These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp powdered ginger
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2/3 cup dark brown sugar
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/4 cup currant
                                                                  • In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
                                                                  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
                                                                  • Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
                                                                  • Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    serrated knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  A crisp oatmeal topping adds a different twist to these spring favorites from Diane Gagnon-Fee of Tupper Lake, New York. "Friends with a big rhubarb patch often share their bounty with us," she says. "But you can use frozen rhubarb with the same tasty results."

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup quick cooking oat
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1 tsp grated orange peel
                                                                  • Yes No 1 cup diced frozen rhubarb
                                                                  • Yes No 1/4 cup quick cooking oat
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp chopped pecan
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp powdered ginger
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
                                                                  • Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is one of my favorite recipes to make, i like this one because it healthy and really quick to make, i got this from one of my friends and she said it would be yummy so i did it and its really good.... hope you all like it.

                                                                  Ingredients
                                                                  • Yes No 1 large flour tortilla
                                                                  • Yes No 0.5 8 oz pizza sauce
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 6 piece pepperoni
                                                                  • turn the oven to 350 F, Get the flour tortilla and place it on a cookie sheet than get the 1/2 jar of pizza sauce and spread it over the tortilla evenly, when that is done get the shredded cheese of your choice and sprinkle that all over the tortilla, get the pieces of pepperoni and spread on to the tortilla, place the pan into the oven and cook for 5-7 minutes or until the cheese is melted and the edges of the pizza is crusty but you don't want it to crusty. remove from oven and get a large place and place the tortilla on the plate -- and serve.
                                                                  • ( the tortilla doesn't get stuck to the pan so you and use a spatula and slid it over onto the plate.).
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet

                                                                  My bread machine saves me a lot of time," writes Betty Bergman of East Jordan, Michigan. "I often use it to bake this flavorful loaf that includes diced ham and cheese. It's especially good warm.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp mashed instant potato flakes
                                                                  • Yes No 1 tbsp non-fat powdered milk
                                                                  • Yes No 2 tbsp cornmeal
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 4 cup bread flour
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 1/2 cup diced fully cooked ham
                                                                  • Yes No 1/2 cup diced swiss cheese
                                                                  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add ham and cheese. Refrigerate leftovers. Yield: 1 loaf.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 16servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bread machine
                                                                  • Yes No
                                                                    pan

                                                                  These grilled mini burgers are just right for big or small appetites.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 small red onion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp mayonnaise
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 8 brioche
                                                                  • In a medium skillet, heat olive oil over medium-high. Add onion, and cook until softened, 2 minutes. Season with salt and pepper. Add sugar and vinegar; toss to coat. Let mixture cool. In a small bowl, combine garlic and mayonnaise.
                                                                  • Heat a grill to medium-high. Clean and lightly oil hot grill. Divide ground beef into 8 balls. Press each lightly to form 3/4-inch-thick patties. Season each with salt and pepper. Grill 3 minutes per side for medium. Serve sliders on rolls with pickled onions and garlic mayonnaise.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 4 5 to 6 oz boneless skinless chicken breast halves
                                                                  • Yes No 2 oz feta cheese
                                                                  • Yes No 4 tbsp paste
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup pico de gallo
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 4 tbsp capers packed in liquid
                                                                  • Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through. Add the spinach and cookuntil slightly wilted. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish

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