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                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  My in-laws fudge Amazing. I've wanted to learn how to make it for years and finally made it this year.

                                                                  Ingredients
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1 large pet milk
                                                                  • Yes No stick butter
                                                                  • Yes No pint marshmallow creme
                                                                  • Yes No 12 oz chocolate chip
                                                                  • Yes No 2 cup chopped tree nut
                                                                  • Melt butter in large heavy pan, add sugar and milk.
                                                                  • Cook stirring constantly until forms a soft ball (on candy thermometer)
                                                                  • Remove from heat and add chocolate chips.
                                                                  • Stir well until chocolate is melted.
                                                                  • Add marshmallow cream and stir until well mixed.
                                                                  • Add nuts.
                                                                  • Pour into pan and cool.
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    candy thermometer
                                                                    Brands:
                                                                  • Yes No
                                                                    PET

                                                                  Also known as the Vesper, James Bond orders this variation on the martini in Casino Royale. Kina Lillet is an old name for what is now Lillet Blanc.

                                                                  Ingredients
                                                                  • Yes No 3 oz gordon's gin
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 1/2 oz kina lillet
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, vodka, and Lillet with ice; then strain into a chilled cocktail glass. Garnish with green olives or lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass

                                                                  "The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

                                                                  Ingredients
                                                                  • Yes No 3 lb parsnip
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • Yes No 2 coarse tbsp dry bread crumb
                                                                  • Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
                                                                  • Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
                                                                  • Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
                                                                  • Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    baking dish
                                                                  Ingredients
                                                                  • Yes No 2 lb beef chuck
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No black pepper
                                                                  • Yes No unsalted butter
                                                                  • Yes No vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it—use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties--a 6 to 8-ounce patty for an average serving.
                                                                  • Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
                                                                  Cuisine:YesNoamerican
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    frying pan
                                                                    Brands:
                                                                  • Yes No
                                                                    PET
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz gin
                                                                  • Yes No 1 oz vodka
                                                                  • Yes No 3 blue cheese stuffed olives, skewered
                                                                  • Fill a cocktail shaker with ice. Add the gin, vodka and Lillet Blanc. Shake well and strain into a chilled martini glass. Garnish with the stuffed olives.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 2 1/4 oz yeast
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 3 eggs, one of which is together
                                                                  • Yes No 3 cup flour
                                                                  • Yes No 1/2 cup sweet potato
                                                                  • In a bowl combine yeast with 1 tablespoon of sugar and warm water, let proof for 5 minutes.
                                                                  • Add remaining sugar, butter, salt, and 2 of the eggs to the yeast mixture, stir to blend well. Stir in the flour, 1 cup at a time, and then stir in the sweet potato.
                                                                  • Turn out onto a floured surface and knead for 2 to 3 minutes adding only enough flour to prevent it for sticking to the board. When the dough is smooth and springy, shape it into a ball. Place in an oiled bowl, and coat the dough completely with oil. Cover bowl with plastic wrap and let sit in a warm place until it doubles in size, about 1 hour.
                                                                  • Punch down the dough and shape into 2 dozen golf ball sized balls. Place them on a buttered cookie sheet about 2 inches apart. Cover and let rise until doubled in size.
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Brush the rolls with the beaten egg and cream mixture.
                                                                  • Bake for 20 minutes.
                                                                  Yields: 12rolls
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    cookie sheet

                                                                  Delicious Red Velvet Cake!!! Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake. No one makes it quite like Granny, but it still tastes pretty darn good!!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 oz red food coloring
                                                                  • Yes No 2 tbsp unsweetened cocoa powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 1 tsp butter flavored extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup coconut meat
                                                                  • Yes No 1 tbsp chopped tree nut
                                                                  • Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.
                                                                  • In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
                                                                  • Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.
                                                                  • Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.
                                                                  • In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch layer cake
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    electric mixer
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  This delicious almond cake is named in honor of Santiago (St. James), the patron saint of Spain. His remains are buried in the city of Santiago de Compostela, Galicia. During the Middle Ages, the pilgrimage to Santiago was the most important pilgrimage of the Christian world. Today, many people still make the trip to Santiago not just for religious reasons, but as a cultural, historical or active vacation. The cake’s origin is not certain, but it may have been brought to Galicia by a pilgrim. Today, this cake is sold all over Santiago de Compostela and is popular with tourists and pilgrims.

                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup almond
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 lemon
                                                                  • Yes No powdered sugar
                                                                  • This St. James' cake recipe serves approximately 8.
                                                                  • Note: For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.
                                                                  • Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside.
                                                                  • Heat the oven to 350 F degrees. Grease a round 8-inch springform pan.
                                                                  • In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer.
                                                                  • Stir the almonds into the batter. Grate the lemon and add the zest and stir until thoroughly mixed.
                                                                  • Pour batter into cake pan. Bake in oven on the middle shelf at 350 F degrees for approximately 45-50 minutes. Check doneness after 45 minutes. Cake is done if a toothpick inserted into the center of the cake comes out clean.
                                                                  • The traditional way to decorate is to sprinkle powdered sugar on the top, with a cut-out of the sword of St. James or a cross on top. To create a cross, use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar. A small flour sifter works well for this job.
                                                                  Cuisine:YesNoworld
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sifter
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup rye flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 2 ¼ cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No butter and cornmeal
                                                                  • Yes No 1 egg
                                                                  • Three days in advance: In a bowl, combine the yeast with the lukewarm water. Add the 2 cups flour and blend. Pour the starter into a container and seal tightly. Allow starter to sit at room temperature for 2 days. Then place in the refrigerator for 1 day.
                                                                  • One day in advance: Place 1 cup of the “starter” in a bowl. Measure in the rye flour and lukewarm water. Mix together and cover with plastic wrap. Let stand overnight at room temperature.
                                                                  • The bread: Dissolve the yeast with ¼ cup of the lukewarm water. Stir down the dough that has been standing overnight. Add the dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar. One cup at a time, add 4 cups of the flour, stirring to make a stiff dough. Turn the dough out onto a clean surface and knead for 10 to 12 minutes. Shape the dough into a ball and place in a buttered bowl. Turn the dough over to coat it with butter. Cover and place in a warm draft-free place to rise until doubled in bulk, about 2 hours.
                                                                  • Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
                                                                  • Punch down the dough and divide it in half. Shape each piece of dough into a free-form loaf and place it on the prepared baking sheets. Cover and let it rise for 1 hour.
                                                                  • Preheat the oven to 375°. Brush the loaves with the egg wash and bake for 30 minutes, or until the bread is golden and sounds hollow when the bottom is tapped.
                                                                  Yields: 2loaves
                                                                  • Total Time: 24 hours
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Chef James Henderson shares his recipe for skordalia (skorthalia), a Greek garlic spread that can be paired with roasted beets, grilled or fried fish, grilled chicken, pita, etc. The recipe, made with garlic, almonds, bread, potatoes, oil, and lemon juice, is featured at New York City's Persephone restaurant. Learn more about Chef James Henderson.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup garlic powder
                                                                  • Yes No 1 1/2 cup almond
                                                                  • Yes No 2 loaf white bread
                                                                  • Yes No 2 cup extra virgin olive oil
                                                                  • Yes No 2 cup canola oil
                                                                  • Yes No 3 potato
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Grind garlic and almonds. Soak stale bread in water for 30 seconds. Squeeze out liquid. Add half the bread to the food processor. Add potatoes. Add canola oil slowly. Add remaining ingredients (including other half of the bread) in processor. Serve as an appetizer or condiment.
                                                                  Cuisine:YesNogreek
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor

                                                                  Chef James Henderson shares his recipe for Greek meatballs in tomato sauce, featured on the menu at New York City's Persephone restaurant, where Henderson serves as Executive Chef. This recipe works well as a main dish or hot appetizer. The recipe makes 20-30 meatballs. Learn more about Chef James Henderson.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb ground beef
                                                                  • Yes No 5 tsp cumin seed
                                                                  • Yes No 3 tsp curry powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 medium peeled tomatoes
                                                                  • PREPARE THE MEATBALLS Preheat oven to 450°F (232°C) Add together all ingredients and mix well. Roll into 2-ounce balls (20-30 balls). Bake in preheated oven (450°F - 232°C) for 20 minutes. PREPARE THE SAUCE Sauté onion and garlic. Add tomato and cook for 30 minutes. COMBINE Add meatballs to sauce without oil and cook for 20 minutes. Slow simmer. Yield: 20-30 meatballs in tomato sauce
                                                                  Cuisine:YesNogreek
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven

                                                                  James Henderson, executive chef at two Greek restaurants, shares his recipe for this famous rustic stew made with rabbit and pearl onions (lots of onions!), a feature on the menu at Persephone in New York City. The recipe serves 6-8. Learn more about Chef James Henderson.

                                                                  Ingredients
                                                                  • Yes No 2 4 lb rabbit
                                                                  • Yes No 2 cup white wine
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 6 whole cloves, whole
                                                                  • Yes No 6 whole allspice berries
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 4 cinnamon stick
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 5 cup pearl onion
                                                                  • Rabbit: Remove legs and flaps - reserve. Cut remaining loin with bone, in 3-4 inch pieces (cross section). Brown all pieces of rabbit in oil. Remove oil from pan. Deglaze with white wine, reduce by half in covered pot. Add tomato paste and chicken or vegetable stock. Add sachet (with cloves, allspice, bay leaves, cinnamon) and simmer 30-40 minutes. Add pearl onions and simmer 15-20 minutes or until pearl onions are fully cooked. Yield: 6-8 servings of Rabbit Stifado Prep time: Prep time depends on the time it takes to peel the onions. Some ideas to make it easier.
                                                                  Cuisine:YesNogreek
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                  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
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                                                                  • Yes No
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                                                                  • 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

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