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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
                                                                    pet
                                                                    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

                                                                  "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
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  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
                                                                    pet
                                                                    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
                                                                    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:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  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 cocoa powder, unsweetened
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • 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 flaked coconut
                                                                  • 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
                                                                    grease
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    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 ground almonds
                                                                  • 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
                                                                    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:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • 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

                                                                  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 almonds, ground
                                                                  • Yes No 2 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

                                                                  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 whole tomatoes in can
                                                                  • 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

                                                                  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 berry
                                                                  • 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

                                                                  This recipe goes with Coconut Fried Shrimp

                                                                  Ingredients
                                                                  • Yes No 1 10 oz orange marmalade
                                                                  • Yes No 3 tbsp spicy brown mustard
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts. Remove from heat; cool. Dip may be stored in refrigerator up to 1 week.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1 ¼cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip

                                                                  This recipe was actually a mistake and one that my family loved. We used this many years ago when we needed a relsih for hot dogs. This recipe is different than most green tomato relishes as it is not sweet. I am posting this in response to a request.

                                                                  Ingredients
                                                                  • Yes No 4 lb green tomato
                                                                  • Yes No 3 stalk celery
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 qt water
                                                                  • Yes No 1 qt apple cider vinegar
                                                                  • Yes No 1 cup pickling salt
                                                                  • Yes No 2 tbsp dill seed
                                                                  • Cut off steam end of green tomatoes.
                                                                  • Coarsely chop green tomatoes, celery and bell peppers in food processor.
                                                                  • Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
                                                                  • Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
                                                                  • To each jar add 1 clove of garlic and 1 teaspoon dill seed.
                                                                  • Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
                                                                  • Put on cap, screw band firmly tight.
                                                                  • Process in a water bath canner as recommended for your altitude.
                                                                  • Check lids to make sure of good seal.
                                                                  • Allow relish to sit for 4 weeks before using.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal

                                                                  This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 6 large artichoke
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1 16 oz whole milk ricotta cheese
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes. Drain. Cool to room temperature.
                                                                  • Coarsely chop walnuts in processor. Transfer 2 tablespoons chopped walnuts to small bowl and reserve. Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended. Transfer ricotta mixture to bowl. Stir in parsley. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves. Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
                                                                  • Preheat oven to 375°F. Pour 3/4 cup water and wine into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes. Bake uncovered 10 minutes longer. Let stand 10 minutes and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.—Mary E. Relyea, Canastota, New York

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 8 tbsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/4 cup mashed potatoes
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 cup raisin
                                                                  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-in. springform pan. Cover and let rise until doubled, about 30 minutes.
                                                                  • Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool. Yield: 1 loaf, 12 servings.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 recipe dumpling dough, recipe follows
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 cup onion
                                                                  • Yes No salt
                                                                  • Yes No white pepper
                                                                  • Yes No 1 lb cottage cheese
                                                                  • Yes No 1 tbsp diced parsley
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm.
                                                                  • In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
                                                                  Cuisine:YesNorussian
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  'I love to cook,' shares Clara Bakke of Coon Rapids, Minnesota. 'My family can't possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.'

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1 14 oz caramels
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • In a mixing bowl, combine the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; add to egg mixture and mix until combined. Fold in chocolate chips and 1/2 cup walnuts. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.
                                                                  • Meanwhile, in a saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
                                                                  Yields: 24servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  These anise-flavored molded cookies originated hundreds of years ago; today, replicas of the traditional European molds are available in hundreds of designs. The delicate patterns require no embellishment or special setting, but they're even more captivating when set off with a tinted glaze and used to dramatize the sides of a towering layer cake. (Any flavor of cake will work; we made an 8-inch three-layer Tender Lemon Cake, and covered it with Fluffy Vanilla Buttercream ). Although delicious, we've intended these crisp molded cookies to be used as decoration only.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 6 large egg
                                                                  • Yes No 6 cup powdered sugar
                                                                  • Yes No 4 oz unsalted butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp anise extract
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 9 cup cake flour
                                                                  • Yes No pure lemon extract
                                                                  • Yes No petal dust
                                                                  • Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
                                                                  • Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
                                                                  • Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
                                                                  • Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
                                                                  • Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
                                                                  • Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 30
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush

                                                                  Delicious bars, great for summer.

                                                                  Ingredients
                                                                  • Yes No 6 oz raspberry jam
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup butter
                                                                  • Preheat oven to 350 degrees F (180 degrees C).
                                                                  • Let butter soften, then mix all ingredients together except raspberry jam.
                                                                  • Reserve 1 1/2 cups of mixture.
                                                                  • Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
                                                                  • Sprinkle reserved mixture of top.
                                                                  • Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
                                                                  Yields: 16squares
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  The eight-cup yield will cover an eight-inch three-layer cake; use half a batch for a six-inch three-layer cake.

                                                                  Ingredients
                                                                  • Yes No 3 cup organic unsalted butter
                                                                  • Yes No 9 cup powdered sugar
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Beat butter in the bowl of an electric mixer fitted with the paddle attachment on medium high speed until pale and creamy, about 2 minutes.
                                                                  • Reduce speed to medium. Add the confectioner's sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl with a spatula as needed, about 5 minutes total. After every 2 additions, raise speed to high, and beat 10 seconds to aerate the frosting. Add vanilla, and beat until buttercream is smooth.
                                                                  Yields: 8cups

                                                                  A friend of mine gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take it to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims Weatherford, Texas

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 18 oz chunky peanut butter
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 10 large miniature marshmallow
                                                                  • Yes No 2 cup powdered sugar
                                                                  • In a saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from the heat. In a mixing bowl, combine the eggs, sugar and vanilla; beat for 1 minute. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture; mix well. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 18-22 minutes or until toothpick inserted near the center comes out clean. Place on a wire rack.
                                                                  • Meanwhile, place peanut butter in a microwave-safe bowl. Microwave, uncovered, at 50% powder for 2 minutes, stirring once. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerate for 45 minutes or until peanut butter is set.
                                                                  • Place the remaining cocoa in a heavy saucepan. Stir in the milk until smooth; add the marshmallows and remaining butter. Cook and stir over medium heat until butter and marshmallows are melted and mixture is smooth. Remove form the heat. Gradually stir in confectioners' sugar. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 48servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lamingtons
                                                                   45 m

                                                                  Ganache works well for the icing.

                                                                  Ingredients
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 cup shredded coconut meat
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp cocoa powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 350 degrees.
                                                                  • Line a 9-by-9-inch square cake pan with parchment paper.
                                                                  • Beat egg whites until stiff.
                                                                  • Gradually beat in sugar.
                                                                  • Fold in yolks.
                                                                  • Add flour and cornstarch.
                                                                  • Dissolve butter in boiling water and add to batter.
                                                                  • Pour into prepared pan and bake for 20 to 25 minutes.
                                                                  • Allow to stand for several minutes before turning out on a cake rack.
                                                                  • Leave cake in the open overnight.
                                                                  • Cut into cubes.
                                                                  • Make icing.
                                                                  • With a fork, dip each cube of sponge cake into the icing.
                                                                  • Allow the excess icing to drip off.
                                                                  • Roll cake in shredded coconut.
                                                                  • Place the cake on a sheet of parchment or wax paper to allow the coating to set.
                                                                  • Icing: Sift powdered sugar and cocoa powder together,add butter, vanilla and boiling water.
                                                                  • Stir to mix well.
                                                                  Yields: 20
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 dried new mexico chiles
                                                                  • Yes No 3/4 tsp cumin, ground
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No salt and pepper
                                                                  • Make the bean filling: Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 5 minutes. Transfer to a blender with cumin, garlic, and 1/2 cup water; puree until smooth. Heat oil in a skillet over medium heat and add chile mixture, beans, salt, and pepper; mash with a fork and cook, stirring often, until thickened but not dry, about 20 minutes. Set aside.
                                                                  • Make the gorditas: Heat oven to 400°. In a large bowl, whisk together masa harina and salt; add shortening and 1 1/4 cups water, and stir until dough forms. Divide into eight 2″ balls (about 2 1/2 oz. each); flatten each into a 1/4″-thick disk, and place 1 heaping tbsp. bean filling in center. Wrap disk around filling, pinching edges together to seal, then transfer, seam side down, to a parchment paper–lined baking sheet. Bake until golden brown, about 30 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  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 low-sodium 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
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.

                                                                  Ingredients
                                                                  • Yes No 2 cup masa harina (available at mexgrocer.com
                                                                  • In a medium bowl, stir together masa harina, salt, and 1 1/4 cups water until dough forms; let sit for 5 minutes. Divide into six 2″ balls (about 3 oz. each), then flatten with your hands into 1/4″-thick disks. Set aside.
                                                                  • Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 3 minutes; reduce heat to medium. Transfer chiles to a blender, add garlic and 1/2 cup water, and puree; return to skillet; add eggs and cook, stirring often, until cooked through, about 8 minutes. Set aside.
                                                                  • Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, add disks, season with salt, and cook, turning once, until golden brown on both sides, about 4 minutes. Immediately transfer to a work surface, cut horizontally halfway through disk, and stuff with scrambled egg mixture. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community

                                                                  Ingredients
                                                                  • Yes No 3 lb beef stew meat
                                                                  • Yes No 1 medium lb mushroom
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 10 1/2 oz condensed beef broth
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 brown gravy mix
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No egg noodle
                                                                  • Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top.
                                                                  • Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf.
                                                                  • Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 6 hours 15 minutes
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 lb boneless beef chuck steak
                                                                  • Yes No 1/2 tsp chopped basil
                                                                  • Yes No 2/3 cup beef broth
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 2/3 cup beef broth
                                                                  • Yes No potato
                                                                  • Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish.
                                                                  • In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish.
                                                                  • Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes. Yield: 4-6 servings.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  • Yes No
                                                                    Minute

                                                                  This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002). This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb lamb shoulder
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 tbsp minced thyme
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 tbsp sumac
                                                                  • Yes No 24 cherry
                                                                  • In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.
                                                                  • Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred, about 5 minutes. Serve with onions.
                                                                  Cuisine:YesNomediterranean
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  A nice loaf of white bread-I make one every other day. The onion soup mix is a nice option for a savory loaf.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3 tsp sugar, granulated
                                                                  • Yes No 2 tsp vegetable shortening
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 tsp rapid rise yeast
                                                                  • Yes No 1 lipton onion soup mix
                                                                  • Place all ingredients in the Bread Machine Bowl except yeast, which you place in the yeast hopper.
                                                                  • Press start and walk away until it beeps, which will be 4 hours.
                                                                  Yields: 1
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    lipton
                                                                    Brands:
                                                                  • Yes No
                                                                    Lipton

                                                                  Recipes for your - Nuwave - Flavorwave Ovens.

                                                                  Ingredients
                                                                  • Yes No 2 slice prosciutto
                                                                  • Yes No 1 tsp stone ground mustard
                                                                  • Yes No 8 basil
                                                                  • Yes No 1/4 cup mozzarella cheese
                                                                  • Yes No 1 whole chicken breast (boneless, skinless)
                                                                  • On a work surface spread prosciutto slices evenly with mustard.
                                                                  • Top slices with basil leaves and sprinkle evenly with mozzarella.
                                                                  • Starting with a short end roll up each prosciutto slice.
                                                                  • Pat chicken dry and put on a work surface, skinned sides down.
                                                                  • Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.).
                                                                  • To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each.
                                                                  • Open cut to create a 1-inch-wide pocket in each half.
                                                                  • Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
                                                                  • Grill chicken on a 4" rack on Nuwave oven until cooked through, about 8 minutes on each side.
                                                                  Yields: 1
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 26 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 stick unsalted butter
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 1 1/2 lb large red potato
                                                                  • Yes No 2 gala apples, unpeeled
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp bread crumb
                                                                  • Yes No 5 oz mortadella
                                                                  • Yes No 10 oz white cheddar cheese
                                                                  • Yes No heavy whipping cream
                                                                  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
                                                                  • Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
                                                                  • Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
                                                                  • Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
                                                                  • Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.
                                                                  • Photograph by Con Poulos
                                                                  Yields: 8servings
                                                                  • Prep Time: 1 hour 15 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I got this recipe from the Ball Blue Book.

                                                                  Ingredients
                                                                  • Yes No 5 small lb green tomato
                                                                  • Yes No 1/4 cup canning salt
                                                                  • Yes No 3 1/2 cup vinegar
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 6 head dill weed
                                                                  • Yes No 6 bay leaf
                                                                  • Wash and core tomatoes; cut into halves or quarters.
                                                                  • Combine salt, vinegar and water in a large saucepopt.
                                                                  • Bring to a boil.
                                                                  • Pack tomatoes into hot jars, leaving 1/4-inch headspace.
                                                                  • Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
                                                                  • Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
                                                                  • Remove air bubbles.
                                                                  • Adjust two-piece caps.
                                                                  • Process 15 minutes in a boiling-water canner.
                                                                  • Yield: about 6 pints.
                                                                  Yields: 6
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil

                                                                  This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 4 oz blue cheese
                                                                  • Yes No 2 lb beef tenderloin
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
                                                                  • Add the garlic; cook and stir for 1 minute.
                                                                  • In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
                                                                  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
                                                                  • Open tenderloin so it lies flat; cover with plastic wrap.
                                                                  • Flatten to 3/4 inch thickness.
                                                                  • Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
                                                                  • Spread spinach mixture over the meat to within 1 inch of edges.
                                                                  • Close tenderloin; tie at 2 inch intervals with kitchen string.
                                                                  • Place tenderloin on a rack in a shallow roasting pan.
                                                                  • Sprinkle with remaining salt and pepper.
                                                                  • Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
                                                                  • Let stand 5-10 minutes before slicing.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These yummy squares are fun and easy to make. Kids will enjoy using their hands to mix the ingredients!

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup quick cooking oat
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 cup raspberry jelly
                                                                  • Yes No 2/3 cup sliced almond
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
                                                                  • Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
                                                                  • Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
                                                                  • Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.
                                                                  Yields: 9servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Irish Stew Recipe
                                                                   2 h 5 m

                                                                  This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lamb stew meat
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup sliced potato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup sliced carrot
                                                                  • Yes No 1/2 cup cubed turnip
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp dried marjoram, thyme and rosemary
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 tbsp non-fat milk
                                                                  • Yes No 1/2 tsp browning sauce
                                                                  • Yes No 3 tbsp minced parsley
                                                                  • In a Dutch oven, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
                                                                  • Add the potatoes, onion, carrot, turnip and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
                                                                  • In a small bowl, combine the flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
                                                                  Cuisine:YesNoirish
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 papaya
                                                                  • Yes No 2 tomatillo
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 1 tbsp coarsely chopped garlic
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 ripe papayas
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup rice four
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 2 cup white cornmeal
                                                                  • Yes No 4 8 oz whole trout
                                                                  • Yes No 6 tbsp vegetable oil
                                                                  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
                                                                  • Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
                                                                  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
                                                                  • Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 large artichoke
                                                                  • Yes No 1 lb jerusalem artichoke
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 lb pancetta
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 marjoram
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No salt and white pepper
                                                                  • Yes No crusty bread
                                                                  • Squeeze the lemon juice into a bowl of cold water and add the lemon halves. Using a sharp knife, halve the artichokes crosswise. Discard the tops. Working with 1 artichoke at a time, pull off all the outer green leaves until you reach the tender yellow leaves. Trim off the dark green skin. Scrape out the hairy choke with a teaspoon, then quarter the heart and drop it into the lemon water.
                                                                  • Peel and coarsely chop the sunchokes. Add them to the artichokes in the lemon water.
                                                                  • In a large enameled cast-iron casserole, heat the olive oil. Add the pancetta, onion, carrot, celery and garlic and cook over high heat, stirring occasionally, until softened, 5 to 6 minutes. Drain the artichokes and sunchokes and add them to the casserole along with the marjoram and thyme and cook, stirring, for 3 minutes. Add the white wine and boil until almost evaporated.
                                                                  • Add 4 cups of chicken stock to the casserole and simmer until the vegetables are tender, about 30 minutes. Discard the herb sprigs. Add the heavy cream and bring to a simmer.
                                                                  • In a blender, puree the soup until smooth. If the soup is too thick, add the remaining 1/2 cup of stock and rewarm. Season with salt and white pepper and serve hot, with crusty bread.
                                                                  Yields: 5
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Potatoes cooked in heavy cream with Parm cheese, topped with Cheddar cheese. Not for those on a low fat diet! I never use measurements, so go with your gut!

                                                                  Ingredients
                                                                  • Yes No 4 large baking potato
                                                                  • Yes No 1 qt heavy whipping cream
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
                                                                  • Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
                                                                  • Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 5 medium green tomato
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp olive or avocado oil
                                                                  • Yes No salt and pepper
                                                                  • Combine all the ingredients in a blender or food processor.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Pork tenderloin is split and filled with a festive mixture of crushed Pepperidge Farm® Onion and Garlic Croutons, Pace® Thick & Chunky Salsa and chorizo sausage, grilled to perfection and served with a scrumptious mango-orange-cilantro sauce.

                                                                  Ingredients
                                                                  • Yes No 1 whole pork tenderloin
                                                                  • Yes No 1 thick cup chipotle chunky salsa
                                                                  • Yes No 7 1/2 oz chorizo
                                                                  • Yes No 1/2 cup pepperidge farm onion and garlic croutons
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp packed brown sugar
                                                                  • Yes No 1 mango
                                                                  • Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
                                                                  • Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.
                                                                  • Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pace
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                    Brands:
                                                                  • Yes No
                                                                    Pace
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water.

                                                                  Ingredients
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp diced rosemary
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 pinch black pepper
                                                                  • Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup fine yellow cornmeal
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup powdered sugar
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 tiny sprig rosemary
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Butter and flour an 8-inch round cake pan.
                                                                  • In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
                                                                  • Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
                                                                  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar
                                                                  • Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
                                                                  • To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. —Helen Meadows of Trout Creek, Montana

                                                                  Ingredients
                                                                  • Yes No 5 cup broccoli floret
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 1/4 cup fat-free mayonnaise
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely.
                                                                  • Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  If yoy want to give a bit of a twist to this recipe, stir in a little honey before serving:)

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 5 large carrot
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No black pepper
                                                                  • Yes No parsley
                                                                  • Heat oil in a large saucepan.
                                                                  • add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
                                                                  • Put the stock in another saucepan and bring to the boil.
                                                                  • Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
                                                                  • Remove the pan from the heat and remove the bay leaves.
                                                                  • allow the soup to cool a little, then transfer to a blender and puree until smooth.
                                                                  • Season with pepper.
                                                                  • If the soup is too thick, add some extra stock.
                                                                  • serve garnished with parsley.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  These fragrant chicken kebabs hail from North India. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb ground chicken
                                                                  • Yes No 2 tbsp diced garlic
                                                                  • Yes No 2 tbsp diced ginger
                                                                  • Yes No 1 tbsp hot paprika
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 1/2 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp garam masala
                                                                  • Yes No 3/4 tsp cardamom, ground
                                                                  • Yes No 3/4 tsp allspice, ground
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, mix chicken, garlic, ginger, and paprika; let sit 30 minutes. Place almonds in a bowl and cover with boiling water; let sit 10 minutes. Drain and puree in a food processor with cream, garam masala, cardamom, allspice, and egg white; transfer to chicken mixture. Heat oil in a 2-qt. saucepan over medium heat; add onions and cook, stirring, until deeply caramelized, about 8 minutes. Stir into chicken mixture; season with salt and pepper.
                                                                  • Build a hot charcoal fire in a grill. Divide chicken mixture into 6 portions; form each around the length of a flat metal skewer. Grill, turning, until charred, 4–5 minutes.
                                                                  Cuisine:YesNoindian
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  No one believes these fudgy brownies--with a hint of peanut butter--are actually low-fat. They're so full of flavor, they'll satisfy anyone's chocolate cravings.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2/3 cup unsweetened applesauce
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 oz reduced fat cream cheese
                                                                  • Yes No 1/3 cup peach jam
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tbsp 2% milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp water
                                                                  • In a large bowl, combine the sugar, flour, cocoa and salt. Stir in applesauce, egg substitute and vanilla; mix well. Pour about half of the batter into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
                                                                  • In a mixing bowl, combine the filling ingredients; beat until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over the top; cut through batter with a knife to swirl peanut butter mixture.
                                                                  • Bake at 325 degrees F for 25-30 minutes or until edges are firm and center is almost set. Cool on a wire rack.
                                                                  • In a small bowl, combine the frosting ingredients until smooth. Spread over brownies.
                                                                  Yields: 20servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread

                                                                  Need a simple sidekick to serve with steaks or chops? Try Jena Coffey's bursting-with-flavor potatoes. “I make this recipe for picnics and potlucks,” she notes from Rock Hill, Missouri. “The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash.”

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp basil leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 medium baking potato
                                                                  • In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square).
                                                                  • Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Yield: 4 servings.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  I love carrot soup. This one can be hot or cold. If you want it hot, you can butter up your croutons for an even heartier taste. If you want it cold, you can use whipped cream to bring out the flavor of honey and fresh ginger. This is from Rachael Ray.

                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No 1 1 lb baby carrot
                                                                  • Yes No 1 14 oz chicken broth
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt
                                                                  • Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
                                                                  • Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 3/4 cup raspberry jam
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup flaked coconut
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • In a medium bowl, stir together the flour, baking powder and salt. Cut in the butter until the lumps are smaller than peas. Mix in the egg and milk to form a dough. Press into the bottom of a 9x13 inch pan. Spread a layer of jam over the crust. In a medium bowl, cream together the confectioners' sugar and remaining butter. Beat in the egg and vanilla then stir in the coconut. Spread evenly over the layer of jam.
                                                                  • Bake for 20 to 25 minutes in the preheated oven, or until top is lightly browned. Cool before cutting into squares.
                                                                  Yields: 5x13 inch pan
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread

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