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                                                                  The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). See How to Break Down a Duck for instructions on boning and butchering duck.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb pekin duckling, breasts
                                                                  • Score the duck breasts: arrange a breast skin side up. Using a sharp knife, make diagonal incisions spaced 1/4" apart through the duck fat without piercing the flesh. Turn the duck breast 45° and cut crosswise incisions spaced 1/4" apart to make a diamond pattern. Repeat with remaining breast; put duck breasts in a small bowl.
                                                                  • Using a peeler, peel 2 oranges; juice them into a bowl (you should have about 2/3 cup of juice). Julienne the peel. Add half the peel and 1/3 cup of the juice to the duck breasts along with 1 tsp. sugar; toss duck breasts to coat, cover with plastic wrap, and refrigerate for 4 hours or overnight. Set the remaining orange juice and peel aside.
                                                                  • Arrange a rack in bottom third of oven and heat oven to 325°. Season duck legs with salt and pepper. Using a cleaver, chop the duck carcass into 3" pieces. Heat a 3-qt. high-sided skillet over medium heat. Put in duck legs skin side down; cook until browned, about 15 minutes. Transfer duck legs to a plate. Add duck carcass to skillet and cook, turning, until browned, 10–12 minutes. Pour off and reserve all but 1 tbsp. duck fat from pan, keeping the carcass in pan. Add carrots and onions to the carcass and cook, stirring, until browned, about 10 minutes. Add chicken stock, peppercorns, parsley, thyme, and bay leaves to the skillet. Bring to a boil; nestle in duck legs skin side up; bake, covered, until duck legs are tender, 40–45 minutes.
                                                                  • Transfer duck legs skin side up to a 10" skillet, pat dry, and brush with 2 tbsp. of the reserved fat; set aside. (Reserve remaining duck fat for another use.) Strain broth into a 2-qt. saucepan; discard solids. Simmer, skimming off fat, until reduced to 2 cups, 25–30 minutes. Add vinegar along with the remaining orange juice, orange peel, and sugar and simmer until sauce coats the back of a spoon, about 30 minutes. Remove pan from heat and whisk in butter. Adjust the seasoning of the sauce with more salt and vinegar, if you like. Keep sauce warm.
                                                                  • Meanwhile, heat a 10" skillet over medium heat. Drain duck breasts. Brush off marinade, pat dry, and season with salt and pepper. Put duck breasts skin side down in skillet and cook, occasionally pouring off fat, until skin is crisp and golden brown, 20–25 minutes. Flip duck breasts and cook until medium rare, about 1 minute more. Transfer duck breasts to a cutting board and let rest 5 minutes.
                                                                  • Increase oven heat to broil; position a rack 8" from element. Broil reserved duck legs until skin crisps, 3–5 minutes. Thinly slice breasts crosswise. Arrange breasts and legs on a platter; pour sauce over top. Garnish with orange segments and parsley.
                                                                  • SERVES 2 – 4
                                                                  Cuisine:YesNochinese
                                                                  Yields: 3
                                                                    Steps:
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                                                                    broil
                                                                    Equipment:
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                                                                    Minute

                                                                  NOTES: Steaks cut from the top loin are usually called New York strip steaks.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 inch, 16 oz beef top loin steaks
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 cup oregano
                                                                  • Yes No salt
                                                                  • Yes No 1 8 oz orange
                                                                  • Trim excess surface fat from steaks. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Add orange juice, vinegar, Worcestershire, olive oil, garlic, and 1 1/2 teaspoons pepper. Seal bag and turn as needed to coat all steaks with marinade. Chill for at least 30 minutes or up to 1 day.
                                                                  • Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steaks, turning once, until browned on both sides and done to your liking in center of thickest part (cut to test), 10 to 13 minutes for medium-rare.
                                                                  • Transfer steaks to plates. Let rest in a warm place for 3 to 5 minutes. Sprinkle with oregano leaves and salt and more pepper to taste. Serve with orange wedges to squeeze over the top.
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup bittersweet chocolate
                                                                  • Yes No 1/2 cup dry milk powder
                                                                  • Yes No 1 orange
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No marshmallow
                                                                  • Tip: I used the fine side of a box grater to finely grate the bittersweet chocolate.
                                                                  • Place the milk powder, grated chocolate, orange zest and cinnamon in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars. Label with instructions to use 1/2 cup of chocolate mixture with 1 cup of hot milk or water.
                                                                  • To make hot chocolate: Pour milk into a saucepan and heat until hot but not boiling. Stir in the hot chocolate mixture and bring to a boil. You can also use a cinnamon stick to stir the hot chocolate. In that case, do not add the ground cinnamon in the recipe. Serving with marshmallows is optional.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 24 minutes
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                                                                    saucepan

                                                                  This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.

                                                                  Ingredients
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 10 oz tomato sauce
                                                                  • Yes No 1 lb mozzarella cheese
                                                                  • Yes No 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
                                                                  • Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
                                                                  • When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
                                                                  • Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
                                                                  • Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
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                                                                    melt
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                                                                    Minute

                                                                  We find that different generations have different ideas about what a typical New York cheesecake is. To us, a New York cheesecake is high, firm, and dense, with a slightly lemony flavor. The Lindy's cheesecake in our January 1991 issue, adapted here for a simpler crust, is all of that. It's also a cake that keeps for up to two weeks and lends itself easily to flavor variations.

                                                                  Ingredients
                                                                  • Yes No 1 crumb crust recipe
                                                                  • Yes No 5 8 oz cream cheese
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No lemon zest
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Make crumb crust as directed in separate recipe. Preheat oven to 550°F.
                                                                  • Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
                                                                  • Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
                                                                  • Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
                                                                  • Cooks' note: · Cheesecake keeps, covered and chilled, 2 weeks.
                                                                  Yields: 9servings
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 10 hours
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rack
                                                                  Ingredients
                                                                  • Yes No 1 cup graham cracker
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 24 oz cream cheese
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Preheat oven to 275 degrees F.
                                                                  • Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.
                                                                  • Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.
                                                                  • Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Inactive Time: 9 hours
                                                                  • Total Time: 12 hours 10 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan

                                                                  New York style cheesecake is always popular, made with cream cheese, sweetened condensed milk, and a strawberry whipped cream topping.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 1/4 cup graham cracker
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 8 oz each cream cheese
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Preheat oven to 325°. Combine crust ingredients and press into bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until sell blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool. Chill and garnish with dollops of whipped cream around edge and sliced fresh strawberries. More Strawberry Dessert Recipes and Cheesecakes Classic Cheesecake with Fruit Topping Almond Cheesecake with Peach Topping Junior Mint Cheesecake German Chocolate Cheesecake Chocolate Swirl Cheesecake Blueberry Cheesecake Chocolate Chip Cheesecake Pumpkin Cheesecake Ambrosia Cheesecake Mocha Cheesecake Strawberry Cheesecake Pie Strawberry Pie Deluxe Sweet Potato Cheesecake Fresh Strawberry Pie Strawberry Icebox Pie Individual Fruit Cheesecakes Triple Strawberry Delight Layered Strawberry Dessert Strawberries Romanoff Barb's Strawberry Cake Strawberry Flowers Strawberry Crepes Strawberry Trifle Strawberry Cake Recipes Strawberry Pie Strawberry Shortcake Recipes Cheesecake Recipes Dessert Recipes Index Index Cake Recipes and Cheesecakes Pie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    heavy duty aluminum foil
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                                                                    Frosted Strawberry Delight
                                                                  • Yes No
                                                                    Romanoff
                                                                  Ingredients
                                                                  • Yes No 8 piece thin pumpernickel bread
                                                                  • Yes No 1/4 cup cream cheese
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 1/2 red onion
                                                                  • Yes No 1/4 english cucumber
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 tsp chopped chive
                                                                  • Yes No salt and pepper
                                                                  • Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece. Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that. Sprinkle with chives and season with salt and pepper.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4(2 piece) servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 6 1 inch thick boneless new york strip steaks
                                                                  • Yes No tarragon melting sauce, recipe follows
                                                                  • Yes No 2 cup butter
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 tbsp minced tarragon
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
                                                                  • Heat a large oiled skillet over medium-high heat.
                                                                  • Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
                                                                  • In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate.
                                                                  • Yield: 3 1/2 cups
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  New York Pretzels
                                                                   2 h 30 m

                                                                  Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/4 oz, 2 1/2 tsp active dry yeast
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp pretzel salt
                                                                  • Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
                                                                  • Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms a dough. Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).
                                                                  • Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 8 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
                                                                  • Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
                                                                  • Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil.
                                                                  • Using both hands, carefully add 3 pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.
                                                                  • Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.
                                                                  • *Available at King Arthur Flour (800-827-6836).
                                                                  • Cooks' notes: · Dough can be mixed and kneaded in a standing electric mixer fitted with dough hook. · Pretzels are best the day they are made. (When they are kept overnight, salt may dissolve.)
                                                                  Yields: 8large pretzels
                                                                  • Active Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    King Arthur

                                                                  Prep: 5 min., Grill: 20 min. To keep costs down, we opted to buy thick-cut New York strips steaks and cut them in half to mimic the look of the more expensive filet mignons (which run about $17 per pound). Expect to pay about $10 per pound for the strip steaks, or about $40 for 8 (8-ounce) servings.

                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 inch thick new york strip steaks
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 1/2 tsp black pepper
                                                                  • Yes No garnish, fresh flat leaf parsley sprigs
                                                                  • Sprinkle steaks evenly on both sides with salt and pepper.
                                                                  • Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  New York Cheesecake
                                                                   1 h 20 m

                                                                  This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake

                                                                  Ingredients
                                                                  • Yes No 16 graham cracker
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup whole milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp freshly grated lemon zest
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Preheat oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round springform pan. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon zest, and flour until the mixture is smooth. Pour the filling into pan. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent cracking. Chill completely in refrigerator before serving. Serve plain, or topped with berry sauce.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
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                                                                  Here is a recipe for New York - Style Cheesecake, which has a sour cream topping.

                                                                  Ingredients
                                                                  • Yes No 9 whole graham cracker
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 lb cream cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 16 oz sour cream
                                                                  • Preheat oven to 325 F. In food processor, process graham crackers and 2 tablespoons sugar. While processing, drizzle in butter. Press mixture into 9-inch springform pan. Bake for 10 minutes. Beat cream cheese and 1 cup sugar. Add eggs one-at-a-time. Stir in 1 teaspoon vanilla and 1 cup sour cream. Combine until well-blended. Pour over crust. Bake for 45 minutes. While baking, stir together remaining sour cream, sugar and vanilla. Remove cheesecake from oven and carefully spread sour cream mixture on top. Bake for additional 10 minutes. Remove from oven and take a knife around the edges. Cool completely before removing rim of pan. Refrigerate for at least 4 hours or overnight. Store leftover cheesecake in the refrigerator.
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 1 hour 40 minutes
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                                                                  I got this recipe from a Ann Lander article in 1994 I think and it has been my NY cheescake recipe ever since. Its very easy and thats what I love about it, everyone else loves the flavor and textu..

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup powdered sugar
                                                                  • Yes No 3 8oz cream cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla
                                                                  • Heat oven to 350 degrees.
                                                                  • Combine graham cracker crumbs, powdered sugar,
                                                                  • and butter. Press into bottom of an 8 inch springform pan. Wrap a square of foil around bottom of pan.
                                                                  • In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.
                                                                  • Bake at 350 for 50 minutes (until center set).
                                                                  • Place a pie tin, or shalow baking pan filled with water on bottom rack of oven. For added moisture, and to help prevent top from cracking.
                                                                  • Let cake cool completey before removing from pan.
                                                                  • If you prefer, you can spread 1 pint of room temperature sour cream over the top of cheese cake, and return to oven for 5 minutes. ( I never do this).
                                                                  • You can also add any fruit pie filing to the top after cooling.
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                                                                  New York Cheesecake
                                                                   13 h 50 m
                                                                  Ingredients
                                                                  • Yes No 2 cup graham cracker
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 24 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 12 oz crème fraiche
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No cherry confit, recipe follows
                                                                  • Yes No
                                                                  • Preheat oven to 350 degrees F
                                                                  • Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
                                                                  • Filling:
                                                                  • In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
                                                                  • Topping:
                                                                  • Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
                                                                  • Serve with Cherry Confit.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 13 hours 50 minutes
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                                                                  Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to revive ailing Angels on the New York City subways. Mrs. Stacey maintains that after cooking, the chicken meat should be shredded and vegetables mashed into the soup to release their curative powers.

                                                                  Ingredients
                                                                  • Yes No 4 qt water
                                                                  • Yes No 1 5 lb chicken
                                                                  • Yes No 2 chicken wings
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 celery
                                                                  • Yes No ½ fresh parsley, together
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No tsp salt
                                                                  • Yes No ½ tsp black peppercorn
                                                                  • Pour the cold water into a large pot. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt, and peppercorns and slowly bring to a boil. Reduce the heat and simmer for 4 hours, skimming frequently.
                                                                  • Strain the soup. Discard the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables. Remove the chicken, skin and debone it, and reserve the meat. Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or pepper, to taste.
                                                                  • Serve the soup in big bowls over pastina, rice, or spaghettini. The soup’s curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating. You’ll feel better soon.
                                                                  Yields: 3quarts (12 cups) broth
                                                                  • Total Time: 12 hours
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                                                                  Ingredients
                                                                  • Yes No 1 5 oz shortbread cookies
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Preheat oven to 350°F. Line bottom of a deep, 8-inch springform pan with parchment. Mist paper and pan with cooking spray. Wrap outside of pan with a double layer of foil. In a bowl, mix cookies and butter; stir until moistened. Press evenly into bottom of pan. Bake crust for 10 minutes; cool on a rack. Lower oven temperature to 325°F.
                                                                  • Using an electric mixer on medium-low speed, beat cream cheese, sugar, flour and vanilla until combined, scraping inside of bowl. Add eggs in 2 batches, beating just until blended after each. Fold in sour cream. Spoon batter gently into pan.
                                                                  • Place pan in a larger roasting pan; fill outside pan with hot water until it comes halfway up side of springform pan. Bake cake until it just appears to be set, but center is still slightly jiggly, 60 to 70 minutes. Remove pan from water bath and place on a rack. Run a small knife around inside edge of pan to loosen cake. Cool to room temperature; cover and refrigerate until firm, 8 hours.
                                                                  • Place chocolate in a warm spot in kitchen for 1 hour to soften slightly (don't let it melt). With a vegetable peeler over waxed paper, shave as much chocolate as possible into curls. Refrigerate until ready to use.
                                                                  • To serve, remove rim from pan and place cake on platter. Sprinkle chocolate curls on top.
                                                                  Yields: 12servings
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                                                                  Ingredients
                                                                  • Yes No elastack molding material
                                                                  • Yes No 10 lb bittersweet chocolate, tempered
                                                                  • Yes No 5 lb white chocolate, tempered
                                                                  • Yes No cocoa butter
                                                                  • Yes No powdered food coloring, as desired
                                                                  • Yes No copper luster dust
                                                                  • Make the molds: Place the Elastack molding material in a saucepan over medium heat until melted. Use metal rulers to outline the mold that you would like to make. For my centerpiece, I used drama masks, a phantom mask, a souvenir plate and taxi magnets. Place the rulers on a parchment paper lined sheet pan, and place the item to be molded in the center of that space. Pour the melted Elastack over the item to be molded until it is completely covered. Let this set for about 30 minutes until the Elastack hardens.
                                                                  • When the molds are complete, gently remove the molded item. Now you are ready to fill the cavity with either white or dark chocolate. I used white chocolate for the taxi, plate, phantom mask and 1 of the drama masks. I used dark chocolate for the other drama mask. Use a ladle or spoon to fill the mold with chocolate. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When the chocolate sets, carefully remove the chocolate from the mold by peeling away the molding material. Repeat this process with all of the molds you have made.
                                                                  Yields: 1centerpiece
                                                                  • Prep Time: 5 hours
                                                                  • Total Time: 5 hours
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                                                                    parchment paper

                                                                  I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No powdered sugar
                                                                  • Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
                                                                  • In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
                                                                  • In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
                                                                  • Using a rubber spatula, fold dry ingredients into egg mixture.
                                                                  • Spread batter evenly into prepared pan, and set aside.
                                                                  • In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
                                                                  • Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
                                                                  • Top batter evenly with crumb topping.
                                                                  • Bake for 35 to 40 minutes or until the cake tests done.
                                                                  • Turn the pan once during baking.
                                                                  • Transfer pan to a wire rack to cool.
                                                                  • Dust with confectioners' sugar.
                                                                  • Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
                                                                  Yields: 1
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 5 minutes
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup vanilla wafer crumbs
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tbsp equal spoonful
                                                                  • Yes No 3 8 oz each reduced fat cream cheese
                                                                  • Yes No 3/4 cup equal spoonful
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 eggs whites
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No strawberry sauce
                                                                  • % calorie reduction from traditional recipe.
                                                                  • Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 325°F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Bake in preheated 325°F oven just until set in the center, 45 to 50 minutes. Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Serve with strawberries and Strawberry Sauce. Makes 16 servings. *May substitute 3 packets Equal® sweetener. **May substitute 18 packets Equal® sweetener.
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                                                                  This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp ice water
                                                                  • Yes No vegetable cooking spray
                                                                  • Yes No 4 cup fat-free cottage cheese
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
                                                                  • Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.
                                                                  • Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.
                                                                  • Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
                                                                  • Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.
                                                                  Yields: 16servings (serving size: 1 wedge)
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                                                                  New York Spiedies
                                                                   8 h 30 m

                                                                  The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

                                                                  Ingredients
                                                                  • Yes No 1 cup canola oil
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 1/2 tsp dried basil
                                                                  • Yes No 1 1/2 tsp dried oregano
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1/2 tsp dried parsley
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 lb beef
                                                                  • Yes No 8 french bread
                                                                  • In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
                                                                  • Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
                                                                  • Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 8 hours 30 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 oz chocolate syrup
                                                                  • Yes No 4 oz milk
                                                                  • Yes No splash club soda
                                                                  • Place chocolate syrup into tall glass. Add milk and stir. Add seltzer and stir.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
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                                                                  This recipe was given to us years ago by a friend from New York. It may be our all-time favorite cheesecake!

                                                                  Ingredients
                                                                  • Yes No cup graham cracker
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No ¼ cup butter
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No ½ tsp nutmeg
                                                                  • Yes No ½ tsp ginger
                                                                  • Yes No 5 egg
                                                                  • Yes No 4 cup cream cheese
                                                                  • Yes No 4 cup sour cream
                                                                  • Yes No cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Now
                                                                  • To make the crust, grease a 9-inch springform pan, and set aside. Combine the crumbs, sugar, and melted butter. If desired, add the cinnamon, nutmeg, and ginger, and mix well. Press into the prepared pan to form a crust, and set aside.
                                                                  • To make the cheesecake, remove the eggs, cream cheese, and sour cream from the refrigerator, and let sit up to 1 hour to come to room temperature.
                                                                  • Preheat the oven to 350°F. In a small bowl, beat the eggs until they are foamy, and set aside. In a medium bowl, combine the cream cheese and sour cream, beating with an electric mixer until smooth. Add the sugar, vanilla, almond extract, and eggs, and beat until smooth. Pour the cheesecake filling over the crust, and bake the cake for 1 hour. Turn off the oven, and let the cheesecake remain in the oven for 1 hour more. (Do not open the oven door.) Remove the cake from the oven, and allow it to cool completely. Cover and refrigerate until thoroughly chilled, at least 4- hours or up to 2 weeks.
                                                                  • Later
                                                                  • Serve cold.
                                                                  Yields: 14
                                                                  • Total Time: 12 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  Ingredients
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 3 tbsp montreal steak seasoning
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 1 tbsp onion powder
                                                                  • Yes No 1/2 tbsp minced garlic
                                                                  • Chop the garlic, then in a large bowl, mix the garlic, oregano, onion Powder, and Montreal Steak Seasoning together. Combine olive oil and lemon juice and all ingredients in a plastic bag. Place in your choice of steaks; seal and refrigerate. Marinate anywhere from 30 Minutes to a day.
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No soybean oil
                                                                  • Yes No 2 6 oz new york steaks
                                                                  • Yes No salt and pepper
                                                                  • Yes No garlic powder
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 4 tbsp soy sauce
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1/2 cup snow peas
                                                                  • Yes No 1/2 cup sliced savoy cabbage
                                                                  • Yes No 1/2 cup bean sprout
                                                                  • Yes No 2 tbsp mirin
                                                                  • Yes No 2 tbsp sliced shallot
                                                                  • Yes No 2 tbsp diced tomato
                                                                  • Yes No 1 pinch crushed red chili pepper
                                                                  • Yes No cilantro
                                                                  • Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
                                                                  • Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
                                                                  • Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
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                                                                    brush
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  When I was in New York City, I ate soft pretzels and now I can make them at home! Dipped in a little mustard or not, you will enjoy these! Adapted from Martha Stewart via Herbivoracious. Here's what it says: "Have you ever bought something from a pretzel vendor? It’s as if a drug deal is going down, but with pretzels. “I’d like (some of your finest crack) a pretzel please.” And then, you take a couple bucks out of your pocket, hand it to the pretzel (dealer) vendor, and he hands you a nice warm pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the pretzel kindly (because pretzels can be kind, just like humans and cats) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze." Go to Herbivoracious to see great step by step pictures of how to shape the pretzels. Prep time includes rising time.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz, 2 1/4 tsp active dry yeast
                                                                  • Yes No 1/8 tsp fine grain sea salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup bread flour
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tbsp salted butter
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/4 cup baking soda
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp pretzel salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp water
                                                                  • Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes (about 8 minutes is right).
                                                                  • Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
                                                                  • Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes.
                                                                  • Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (If you want, you can place the bowl of dough in the refrigerator over night).
                                                                  • Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
                                                                  • Preheat oven to 475ºF.
                                                                  • Bring a large pot of water to a boil, and add baking soda and 1 ½ tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt.
                                                                  • Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours.
                                                                  • Re-warm in a 250 degree oven if desired, or toast the pretzels in a toaster, and serve with mustard. Enjoy!
                                                                  Yields: 12
                                                                  • Prep Time: 1 hour 34 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 54 minutes
                                                                    Steps:
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    toaster
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp apricot preserves
                                                                  • Yes No 2 1/2 lb new york strip steaks, 1 inch thick
                                                                  • Yes No salt and pepper
                                                                  • In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm.
                                                                  • With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour.
                                                                  • Preheat grill for high heat.
                                                                  • Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 25 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  Field editor Gloria Warczak of Cedarburg, Wisconsin says, "My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert."

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup crushed chocolate wafers
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 8 oz each philadelphia cream cheese
                                                                  • Yes No 3 tbsp sour cream
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup evaporated milk
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 5 tbsp sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No cherry pie filling
                                                                  • In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
                                                                  • In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended.
                                                                  • Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
                                                                  • Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with cherry pie filling. Refrigerate leftovers. Yield: 12 servings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Personalize this classic cheesecake by choosing a topping that suits your taste and style. Choose a cherry pie filling or make your own fresh fruit compote!

                                                                  Ingredients
                                                                  • Yes No 6 1 cup honey maid honey grahams
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 5 8 oz philadelphia cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 tbsp vanilla
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 21 oz cherry pie filling
                                                                  • Heat oven to 325°F.
                                                                  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
                                                                  • Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
                                                                  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. Yield: 16 servings.
                                                                  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions. How to Bake in Springform Pan: Heat oven to 325°F if using 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Substitute: Substitute 20 Oreo® Cookies, finely crushed (about 2-1/4 cups) for the Honey Maid® Honey Grahams and 3 Tbsp. sugar.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 16servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand
                                                                  • Yes No
                                                                    Breakstone's

                                                                  In Philadelphia, Pennsylvania, Melissa Morton seasons New York strip steaks with a Caesar dressing mixture, then grills them for a tasty entree that's ready in minutes. TIP: As a side dish, Melissa serves baked potatoes topped with chunky salsa and sour cream.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp creamy caesar salad dressing
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 12 oz each boneless beef top loin steaks
                                                                  • In a small bowl, combine 2 tablespoons salad dressing, garlic powder, salt and pepper. Spoon over both sides of steaks.
                                                                  • Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with remaining salad dressing. Cut steaks in half to serve. Yield: 4 servings.
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer

                                                                  These hearty muffins are packed with so many tasty ingredients that they make a great breakfast just by themselves. Or serve them with fresh fruit and ham for a complete hearty meal.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 2 cup diced apple
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1 cup cranberries
                                                                  • Yes No 1 cup chopped walnut
                                                                  • In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Mix eggs and oil. Add apples and carrots; stir into dry ingredients just until moistened (batter will be thick). Fold in cranberries and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a family recipe and is over 60 years old. I love to share it. This as you will find out is the best italian cheesecake in the world.

                                                                  Ingredients
                                                                  • Yes No 3 cream cheese
                                                                  • Yes No large ricotta cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 whole egg
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1/4 cup light cream
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 4 oz desorrano almond liquor
                                                                  • preheat oven to 500 degrees
                                                                  • Cream cheese should be at room temperature.
                                                                  • Mix all ingredients in large bowl and mix on lowest setting for about 3 minutes. Do not smash out the lumps they are the best part.
                                                                  • Put in springform pan (9 inch round should do it.)
                                                                  • Put cakepan into another larger round pan about 3 inches high and add about 1-1/2 cups of water to the outside pan (make sure you put tinfoil around the pan with the batter in it so it doesnt leak)
                                                                  • Bake at 500 degrees for 10 minutes no more, then drop temperature to 250 degrees and bake for one hour (depending on your oven) check for solidity with toothpick if too loose, cook at 2 minute intervals until finished.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for. Yields: 1 large or 2 small pizzas

                                                                  Ingredients
                                                                  • Yes No 2 1/4 tsp instant dry active yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight. When ready to use, remove from fridge, and let the dough come up to room temperature before using.
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 2 hours
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    zip lock
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 kosher hot dogs
                                                                  • Yes No 8 hot dog bun
                                                                  • Yes No spicy brown mustard
                                                                  • Yes No onion sauce
                                                                  • Yes No sauerkraut
                                                                  • Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
                                                                  • Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 18 oz, 1 1/2 inch thick new york strip steaks
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 6 egg white
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 1/4 flat parsley, leaves only
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 3 stems fresh sage
                                                                  • Yes No 3 cup kosher salt
                                                                  • Preheat oven to 475 degrees F.
                                                                  • Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
                                                                  • Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor ), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.
                                                                  • Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    mortar and pestle
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    cast iron skillet
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    mold
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Ingredients
                                                                  • Yes No 4 oz citron flavored vodka
                                                                  • Yes No 2 oz cranberry juice
                                                                  • Yes No 1/2 oz orange liqueur
                                                                  • Yes No 1 1/2 tsp lime juice
                                                                  • Yes No 2 thin twists lime
                                                                  • Combine the vodka, cranberry juice, orange liqueur, and lime juice with ice in a cocktail shaker. Shake to combine and chill. Pour into 2 glasses filled with ice, and garnish each with 1 twist of lime. Serve immediately.
                                                                  Yields: 2servings
                                                                  • Prep Time: 2 minutes
                                                                  • Total Time: 2 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass

                                                                  Our pizza and calzone recipes use all of this stir-together, no-cook sauce. This recipe goes with Grilled Pepper, Onion, and Sausage Calzones, Spinach and Ricotta Pizza

                                                                  Ingredients
                                                                  • Yes No 7 tbsp water
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 petite, 14.5 oz diced tomato in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Combine all ingredients in a medium bowl; stir with a whisk.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2/3cups (serving size: about 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chocolate wafer crumbs
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 1/2 8 oz cream cheese
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 vanilla bean, from inside of
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No strawberry
                                                                  • Yes No cream
                                                                  • Yes No mint
                                                                  • Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
                                                                  • Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
                                                                  • In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
                                                                  • Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Inactive Time: 5 hours
                                                                  • Total Time: 6 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    refrigerator

                                                                  Store-bought “pizza sauce” tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your own sauce for pizza-this one takes less than 10 minutes to come together. The good taste of imported Italian tomatoes, fruity extra-virgin olive oil, a hint of garlic, and the herbal aroma of fresh basil makes this sauce the perfect and proper base for the New York pizzas.

                                                                  Ingredients
                                                                  • Yes No 1 14.5 oz diced tomatoes in juice
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped dried basil
                                                                  • Yes No tsp dried oregano
                                                                  • Yes No tsp sugar, granulated
                                                                  • Yes No ½ tsp minced garlic
                                                                  • Yes No ¾ tsp salt
                                                                  • In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
                                                                  • COOK’S NOTE
                                                                  • One brand of chopped tomatoes that is a favorite of ours is Pomi tomatoes, made in Italy by Parmalat. This brand of tomatoes comes in a 26.5-ounce box, which keeps the tomatoes very fresh tasting and prevents them from picking up a canned flavor. Look for them in well-stocked supermarkets or in specialty stores carrying Italian foodstuffs
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2½ cups
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                    Brands:
                                                                  • Yes No
                                                                    brand

                                                                  You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won’t stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No cup unbleached bread flour
                                                                  • In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
                                                                  • In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.
                                                                  • To make the dough by hand: Place 5¼ cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
                                                                  • To make the dough using a mixer: Fita heavy-duty stand mixer with the dough hook attachment. Place 5¼ cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes and then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (lf the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup of additional flour, if necessary.
                                                                  • To prepare the dough for rising: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
                                                                  • Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with any New Yorkstyle pizza recipe.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 45ounces dough or three 15-ounce portions, enough for three 12-inch pizzas
                                                                  • Total Time: 24 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    dough hook
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I have made these ribs for several of my friends and family at gatherings, and they have always gotten me rave reviews from everyone.

                                                                  Ingredients
                                                                  • Yes No 4 lb pork baby back ribs
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 1/3 cup firmly packed brown sugar
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tbsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 cup steak marinade
                                                                  • Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface.
                                                                  • Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs.
                                                                  • Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate.
                                                                  • Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil.
                                                                  • Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    York

                                                                  This rich and flavorful cheesecake uses an abundance of dairy products. Even though the cake doesn't have a crust, I guarantee everyone will love it.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz each philadelphia cream cheese
                                                                  • Yes No 3 cup ricotta cheese
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No assorted fresh fruit
                                                                  • In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
                                                                  • Bake at 325° for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
                                                                  • Refrigerate overnight. Garnish with fruit. Refrigerate leftovers. Yield: 12-16 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 14servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  Easy to make and tastes better than store-bought.

                                                                  Ingredients
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 1/2 tsp dried oregano
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
                                                                  • Taste and add more salt, if needed.
                                                                  • Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
                                                                  • Bring to room temperature before using.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 1/4 cup vanilla wafer
                                                                  • Yes No 5 8 oz cream cheese
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1 large lemon rind
                                                                  • Yes No 5 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp vanilla
                                                                  • Melt butter in saucepan. Stir in cookie crumbs. Press crumb mixture onto bottom of greased 10 inch springform pan. Chill while making the filling. Bet the cheese in a large bowl until smooth. Beat in sugar and flour until well blended and fluffy. Beat in lemon rind and juice. Beat in eggs and egg yolks, one at a time, beating well after each addition. Stir in the heavy cream until combined. Pour mixture into prepared pan and smooth the top. Bake in a preheated 475 degree oven for 10 minutes. Lower the oven temperature to 200 degrees and bake 55 minutes longer. Meanwhile prepare topping by blending ingredients. Remove cake from oven and spread topping over cheesecake. Return to oven and bake 10 to 15 minutes longer until the topping is set. Turn off oven, open oven door and leave the cheesecake in the oven for 1 hour. Remove from oven and let cool. Refrigerate 3 to 4 hours before serving. Serves 12 to 14.
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    10" springform pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.

                                                                  Ingredients
                                                                  • Yes No 4 12 oz new york strip steaks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup spanish olive oil
                                                                  • Yes No 2 lime
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 tbsp basil
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No salt and pepper
                                                                  • Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks.
                                                                  • Turn to coat the steaks.
                                                                  • Cover and marinate in the refrigerator for 2 hours.
                                                                  • Preheat grill to high.
                                                                  • Remove steaks from the refrigerator 20 minutes before grilling.
                                                                  • Remove steak from marinade and season with salt and pepper.
                                                                  • Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
                                                                  • Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    grill
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  • Yes No
                                                                    AMP

                                                                  I learned the hard way: New York-Style Crumb Cake is not to be confused with coffee cake-ever. A very passionate born and bred New Yorker (aka Renato Poliafito) informed me, quite brutally, about the not-so-subtle differences between the two. It was a dressing down I won’t ever forget. It was as if I’d confused Picasso with Norman Rockwell. First and foremost, New York crumb cake is all about the crumb topping. It is obscenely large in proportion to the cake. In fact, the topping is nearly identical in thickness to--or even thicker than-the cake. Second of all, the crumb should never contain nuts-no crushed nuts, no whole nuts, no hint of a nut whatsoever. Finally, a true New York crumb cake is swirl free. This was the hardest part for me to reconcile, as I love a chocolate nut swirl, and this cake seems like a natural swirl candidate. But I obeyed the New York Crumb Commandments and am now a convert myself.

                                                                  Ingredients
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No tsp salt
                                                                  • Yes No tbsp cinnamon
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ¾ tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No ½ tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No cup sour cream
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat the oven to 350 degrees F and position the rack in the center. Butter the sides and bottom of a glass 9-by-13-inch pan. You can use a metal pan, but the edges of the cake may turn crispy (although that is not traditional, it is not an altogether bad thing).
                                                                  • To make the crumb topping:
                                                                  • In a medium bowl, stir together both sugars, the salt, and cinnamon. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed and set the mixture aside.
                                                                  • To make the cake:
                                                                  • Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
                                                                  • In the bowl of a standing mixer fitted with the paddle attachment, cream the butter until it is completely smooth and ribbonlike. Serape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
                                                                  • Add the eggs, one at a time, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
                                                                  • To assemble the cake:
                                                                  • Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look outrageously thick.
                                                                  • Bake the cake for 45 to 65 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
                                                                  • The cake will last for 3 days, tightly covered, at room temperature.
                                                                  Yields: 19-by-13-inch cake
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Pockets of cream cheese await inside this sugar-crusted pull-apart bread. Made with refrigerated biscuits.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 2 6 oz pillsbury grands refrigerated buttermilk biscuits
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Preheat oven to 350ºF.
                                                                  • Lightly grease a Bundt pan.
                                                                  • Combine first 3 ingredients in a small bowl and set aside.
                                                                  • Separate biscuit dough into individual biscuits and gently separate the biscuits in half.
                                                                  • Place a cream cheese square between the two halves, pinch sides to seal each back together.
                                                                  • Dip in melted butter, and dredge in reserved sugar mixture.
                                                                  • Stand biscuits on edge in prepared bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture.
                                                                  • Bake for 45 minutes or until golden.
                                                                  • Immediately invert onto a serving plate.
                                                                  • ORANGE GLAZE:.
                                                                  • Combine powdered sugar and orange juice, stir well.
                                                                  • Drizzle over warm bread.
                                                                  • Serve immediately.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    grands

                                                                  Jean is very dear friend that gave me this recipe when we worked together, she was a mentor, friend and colleague. The marshmallows make this recipe fail-proof easy. This is smooth and perfect every time.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup sweetened condensed milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 16 large marshmallow
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Butter a 7 x 11 inch pan. Set aside.
                                                                  • In a 3 quart saucepan, mix together sugar, condensed milk, butter or margarine, and marshmallows. Cook over low heat and bring to a boil. Boil 5-7 minutes. Remove from heat.
                                                                  • Add vanilla, nuts, and chocolate chips. Stir until chips are melted.
                                                                  • Pour into prepared pan. Cool. Cut.
                                                                  Yields: 1 ¼pounds fudge
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 1 coarse tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 3 to 4 lb, 1/4 inch to 4 pound new york strip roast, to
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2/3 cup madeira wine
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup unsalted butter
                                                                    What to drink:
                                                                  • Mix coarse salt, pepper, and allspice in bowl. Sprinkle spice mixture over roast. Let stand at room temperature 1 hour.
                                                                  • Preheat oven to 375°F. Heat oil in large wide ovenproof skillet over mediumhigh heat until nearly smoking. Add roast, fat side down, to skillet; cook until well browned on bottom, 3 to 4 minutes. Turn roast, fat side up, and transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F for medium-rare, about 50 minutes. Transfer to platter; let rest while preparing sauce.
                                                                  • Pour off all but 2 tablespoons drippings from skillet and heat over medium-high heat. Add shallots to skillet and sauté until soft, about 3 minutes. Add Madeira; boil 1 minute. Add broth and boil until liquid is reduced by about 1/3, stirring occasionally, about 8 minutes. Add any accumulated juices from meat to skillet; boil 1 minute longer. Turn off heat; add frozen butter and swirl skillet until butter is blended into sauce. Season sauce with salt and pepper.
                                                                  • Transfer sauce to small pitcher. Cut meat against grain into 1/3-to 1/2-inch slices and arrange on platter. Serve sauce alongside.
                                                                  • A Napa Valley Cabernet Sauvignon. We like the blackberry and blueberry flavors and the subtle cocoa and spice of the 2005 Ladera ($39).
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    thermometer
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  • Yes No
                                                                    Minute

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