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This recipe for Polish poached pears with chocolate sauce or gruszki w czekoladzie is typical of the stewed or poached not-so-sweet fruit desserts Poles love. For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Makes 4 servings Polish Poached Pears with Chocolate Sauce or Gruszki w Czekoladzie
I?ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.
This easy, no-cook spread has been a favorite in the author's family for almost 20 years. It is terrific with any kind of cracker or crisp bread. Prepare it up to a day ahead, and refrigerate.
The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.
These chocolate chip cookies get a cool and refreshing twist from a touch of peppermint extract.
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.
Try one of our other thumbprint variations: Apricot Thumbprints Ganache Thumbprints Dried-Fruit Thumbprints Candied Orange Peel Thumbprints
When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.
This Turkish coffee recipe is common among Serbians ( turska kafa ), Croatians ( turska kava ), Bulgarians, Romanians and other Eastern Europeans. It is made in a special long-handled, usually copper, pot with a lip, but no lid and has kept its Turkish name - dzezva or djezva. Makes a variable amount of Serbian Coffee
Haricots verts are delicate green beans, sometimes called French green beans.
NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
Prep: 20 minutes; Chill: 2 hours; Bake: 34 minutes. This recipe goes with Triple Coconut Cream Pie
This moist and boozy cake from food writer Melissa Clark 's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.
We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.
Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.
Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests accompanying her soup with a crispy, oozy grilled cheese sandwich.
A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.
Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops.
This recipe from Joan Nathan's "New American Cooking" is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.
Scroll down to see more hard cooked egg recipes and deviled egg recipes.
This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!
Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.
Margarita purists may need to sit down and take a few deep breaths before reading this post. We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, the idea is not really that uncommon.
Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
Use prechopped red onion and carrots to save time in this no-cook dish. Prepare up to a day ahead, and serve with Spiced Roasted Chicken or Pan-Seared Pork Chops with Applesauce.
Brack is one of Ireland's most famous bakery products. The name comes from breac which means speckled, referring to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time, or as part of your St Patrick's Day celebrations.
Just for Fun "It was fun mixing up the green stuff. I'd love to make this again, and when I do, I might use a different color for the icing." --Taylor, Age 6 Prep: 25 min.; Other: 8 hrs.
While attending Terra Madre in Turin, the chocolate capital of Italy, I made it a point to consume chocolate as often as possible. But a girl can eat only so much, so I turned to drinking the fabled Bicerin from the namesake Caffè Al Bicerin to get my fill. Here’s my version of this chocolate and espresso pousse café. Game plan: For a spiked variation, add 1 1/2 ounces Patrón XO Café or other coffee-flavored liqueur to the hot chocolate before layering it. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
You can use any fresh or frozen berry in this shake. It's easy to take to the office in a small insulated container.