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                                                                  Kormas are typically made by marinating the main ingredient in yogurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chillies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Kormas can range from mild to medium hot and taste nice with breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven). You can also make this dish with mutton or goat meat.

                                                                  Ingredients
                                                                  • Yes No 1 kg boneless
                                                                  • Yes No 1 cup fresh unsweetened yogurt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 3 large onion
                                                                  • Yes No 2 tsp garlic paste
                                                                  • Yes No 2 tsp ginger paste
                                                                  • Yes No 2 inch cinnamon
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 2 piece mace
                                                                  • Yes No 5 green cardamom pods
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp nutmeg powder
                                                                  • Yes No 2 large tomato
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp fresh green coriander
                                                                  • Thoroughly wash the lamb, drain and put into a large mixing bowl. Add the yogurt and mix to coat the meat well. Keep aside. Heat the cooking oil in a deep, heavy bottomed pan on medium heat. When hot, add the onions and fry till almost pale golden. Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning. Add all the whole spices and fry for 1 minute - or till spices are slightly darker in color. Now add all the powdered spices and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If required, sprinkle a little water from tim to time to prevent the masala from burning. Add the marinated meat to this and fry till the meat is sealed. Add the tomatoes, salt to taste and fry till the tomatoes are pulpy. Stir often to prevent spices burning. Do not cook on high heat. Once tomatoes are pulpy, simmer heat, cover the pan and cook till meat is done. This dish should have a thick gravy so ideally, water is not added while cooking. If however, you find it getting too dry, 1/2 a cup of warm water can be added to it. When the meat is cooked and tender, remove pan from heat and put Korma into a serving dish. Garnish with chopped fresh coriander. Serve piping hot with breads like Chapatis (flatbread), Parathas (pan-fried flatbread) or Naans (leavened flatbread made baked in a tandoor or oven).
                                                                  Cuisine:YesNoindian
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    tandoor
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 oz racks of lamb
                                                                  • Yes No clayton shurley's smoked finishing salt
                                                                  • Yes No clayton shurley's powdered herb butter
                                                                  • Yes No black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No garlic
                                                                  • Yes No rosemary
                                                                  • Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
                                                                  • Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    towel
                                                                  Lamb Lollipops
                                                                   12 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 1 tbsp mustard seed
                                                                  • Yes No 1 lb leg of lamb
                                                                  • Yes No 1 lb pork shoulder
                                                                  • Yes No 1 lb smoked bacon
                                                                  • Yes No 2 oz sage
                                                                  • Yes No 2 oz oregano
                                                                  • Yes No 2 tsp cayenne pepper
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 2 tsp garlic powder
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 3 tbsp salt
                                                                  • Yes No extra virgin olive oil
                                                                  • Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
                                                                  • Grind the meat in a meat grinder with a medium die and then chill overnight.
                                                                  • Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
                                                                  • Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 12 hours 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I have always been intrigued by what is known worldwide as the fiery Madras curry. The reason I am curious is because no such curry is actually traditionally made in India! This popular dish is in fact, a western version of how meat curries are made in south India! Here is how I make it, using traditional south Indian spices.

                                                                  Ingredients
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp poppy seeds/ khus khus
                                                                  • Yes No 6 black peppercorn
                                                                  • Yes No 3 inch cinnamon
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 2 tbsp coriander, ground
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 coconut meat
                                                                  • Yes No 2 tsp garlic paste
                                                                  • Yes No 1 tsp ginger paste
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 kg lamb
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 thick cup coconut milk
                                                                  • Yes No salt
                                                                  • Heat a griddle or flat pan on medium heat. Add the whole spices - cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns. Roast till spices get slightly darker and aromatic. Remove from heat and keep aside for 10 minutes. Now grind to a fine powder in a clean, dry coffee grinder. Put the coconut slivers, garlic and ginger pastes, cumin and red chilli powders and the above mixed spice powder into a food processor. Add 3-4 tbsps of water and grind to a smooth paste. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often, till the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan. Add the meat and fry till it starts to brown. Now add the chopped tomatoes, coconut milk and 1 cup of hot water. Season with salt to taste and stir well. Cook till the meat is soft. There should be a fair quantity of thick gravy at this stage. If required add hot water to maintain the amount of gravy as you cook. When the meat is done, turn off the heat and the dish is ready to serve right away. It tastes great with plain boiled rice or Parathas!
                                                                  Cuisine:YesNomadras
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    griddle
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No 1 cup gray salt
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 2 1 1/2 lb each racks of lamb
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.
                                                                  • Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.
                                                                  • In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.
                                                                  • Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.
                                                                  • Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as "lollipops".
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar and pestle
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Lollipops
                                                                   30 m

                                                                  Lollipops, even for the most novice candy maker, are very simple to make. As a precaution, adults should handle the melted sugar because it is very hot. Children, however, can arrange the lollipop sticks, direct the color and flavoring choices, and lift the cooled lollipops from the baking sheet. Lollipop sticks can be purchased at craft stores or from candy-making supply shops.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No ½ cup light corn syrup
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No ½ tsp cinnamon, ground
                                                                  • Yes No 6 drop green food coloring
                                                                  • Using 1 tablespoon of the butter, grease a large baking sheet. Arrange 18 lollipop sticks on the sheet, allowing at least 2½ inches between each stick.
                                                                  • In a large saucepan, combine the remaining 4 tablespoons butter, corn syrup, and sugar. Cook over medium heat, stirring often, until the sugar dissolves. Insert a candy thermometer in the mixture and cook, stirring, until the thermometer reads 270°F. Remove from heat and stir in the flavoring and food coloring.
                                                                  • Let cool for about 1 minute, or just until the syrup is easily pourable, but slightly thickened and able to hold its shape once poured.
                                                                  • Drop 1 tablespoon syrup onto the end of each stick, alternating ends.
                                                                  • Let cool thoroughly before lifting, about 10 minutes. To store, wrap each lollipop in clear cellophane and tie with a ribbon, Pack in an airtight tin, where they will keep for up to 3 weeks.
                                                                  Yields: 18lollipops
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Lollipops
                                                                   39 m
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 tsp flavored extract
                                                                  • Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
                                                                  • Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F ( hard-ball stage ), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
                                                                  • Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
                                                                  • *Cook's Note: To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn't be sticky to the touch. The cooled drop should have a yellowish tinge.
                                                                  Yields: 36lollipops
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 39 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    lollipop mold
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Lollipops
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 5 scant cup sugar, granulated
                                                                  • Yes No 3 tbsp vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No essential oils, assorted flavors
                                                                  • Yes No food color paste, assorted colors
                                                                  • Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
                                                                  • Cut sugar of different flavors. Pull into long ropes. Put together side-to-side. Roll into a big cigar. Pull the sugar to make it a little thinner. When thin, start to roll into a spiral. You can twist the sugar to give it another look. Trim off the end. Insert the stick. Set aside and let it cool. Use any colors, any flavors, and any size. Wrap in plastic and tie with a bow to preserve them.
                                                                  Yields: 12lollipops, depending on the
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    bamboo or wooden skewer
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Next Step
                                                                  Ingredients
                                                                  • Yes No 3/4 oz Cointreau
                                                                  • Yes No 3/4 oz green chartreuse
                                                                  • Yes No 3/4 oz kirsch
                                                                  • Yes No dash maraschino cherry
                                                                  • Yes No 4 crushed ice
                                                                  • Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
                                                                  Yields: 1.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                  Lollipops
                                                                   39 m
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/2 tsp flavored extract
                                                                  • Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
                                                                  • Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
                                                                  • Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.
                                                                  • *Cook's Note: To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn't be sticky to the touch. The cooled drop should have a yellowish tinge.
                                                                  Yields: 36lollipops
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 39 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    lollipop mold
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Mutton Stew
                                                                   5 h 50 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup grapeseed oil
                                                                  • Yes No 2 white onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 carrot
                                                                  • Yes No 1 head celery
                                                                  • Yes No 6 sprig rosemary
                                                                  • Yes No 1 4 lb leg mutton, off the bone
                                                                  • Yes No 1 red wine
                                                                  • Yes No 1/4 cup tomato paste
                                                                  • Yes No 4 cup vegetable stock
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 6 idaho potato
                                                                  • Yes No 1/4 cup butter
                                                                  • In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 hours 30 minutes
                                                                  • Total Time: 5 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    whisk

                                                                  This delicious South Indian stew is delicately flavored with a mix of spices and coconut milk. It tastes great with rice, Dosas, Idlis or Appams.

                                                                  Ingredients
                                                                  • Yes No 1 kg mutton/ lamb/ goat meat
                                                                  • Yes No 25 curry leaf
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 tbsp cooking oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 2 green chili pepper
                                                                  • Yes No 1 tsp diced garlic
                                                                  • Yes No 10 black peppercorn
                                                                  • Yes No 1 inch cinnamon stick
                                                                  • Yes No seeds from cardamom
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 10 new potato
                                                                  • Yes No 1 1/2 cup coconut milk
                                                                  • Yes No salt
                                                                  • Yes No 1/2 lemon
                                                                  • Put the meat, vinegar, 15 curry leaves, freshly ground black pepper and 1 cup of water into a deep pan and set up to cook on a medium flame. Cook till meat is half done. Keep aside for later use. Heat a flat pan on a medium flame and gently roast the cinnamon, cardamom, cloves, black peppercorns and fennel seeds on it till they begin to turn darker and release their aroma. Allow to cool and then grind into a coarse powder in a clean, dry coffee grinder. Heat the cooking oil in another deep pan, on a medium flame and add the chopped onions, green chillies, chopped garlic and remaining curry leaves to it. Cook till the onions are soft. Add the powdered ground spices to this and mix well. Cook for 2-3 minutes. Add the meat now and cook till browned. Add the baby potatoes and cook for 5 minutes. Add the previously cooked meat and stock to this and cook for 5 minutes. Add the coconut milk to this and cook till the meat is done. Add salt to taste and the juice of 1/2 a lemon and turn off fire. Mix well. Serve with hot rice, Idlis, Dosas or Appams.
                                                                  Cuisine:YesNoindian
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan

                                                                  This is perfect summer food when you?ve got a few mates round ? just pile it all on a board in the middle of the table and dig in! It?s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best ? just don?t forget to serve up a few ice-cold beers on the side!

                                                                  Ingredients
                                                                  • Yes No 12 lamb chops, french
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 1 tbsp 1 tablespoon fennel seeds
                                                                  • Yes No 1 tsp 1 teaspoon cumin seeds
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 200g 2 x tubs hummus
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp 2 tablespoons harissa paste
                                                                  • Yes No handful a of mixed nuts and seeds, toasted
                                                                  • Yes No handful 3 handfuls of mixed salad leaves
                                                                  • Yes No extra virgin olive oil
                                                                  • This is perfect summer food when you’ve got a few mates round – just pile it all on a board in the middle of the table and dig in! It’s good fun food and your mates will be blown away by the combination of lemony hummus, spicy harissa and crunchy nuts. This really is summer eating at its best – just don’t forget to serve up a few ice-cold beers on the side! Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops. On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board. Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil, then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total. Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar. Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together. By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in. Perfect.Watch this video online.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    mortar
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 lb mutton
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 medium sized onion
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No red chili powder
                                                                  • Yes No salt
                                                                  • Yes No 1 coarse cup white cornmeal
                                                                  • Yes No 6 cup blue cornmeal
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 3 cup water
                                                                  • Yes No 3 tsp oil
                                                                  • Yes No 60 corn husks
                                                                  • To make the filling, combine meat, garlic, onion, and coriander in a large pot. Add water to cover and bring to a simmer. Cook until tender, about 2 to 2 1/2 hours. Add red chili powder and salt, to taste. Gradually add white cornmeal and stir, until filling is about the same consistency as "runny oatmeal." Remove from the heat and let sit while you make the masa.
                                                                  • Mix the cornmeal and baking powder in a large bowl. Add the water and oil and mix. Masa must be a bit thicker than a pancake batter. Add small amounts of additional water and blue corn meal to achieve needed consistency.
                                                                  • To assemble, lay corn husk out flat. Place masa inside middle of corn husk about 1/4 to 1/2-inch thick. (depending upon amount of filling used). Leave outer edges uncovered about 1-inch on each side. Place filling in center of Masa and fold in each side. Next fold the bottom upward.
                                                                  • Place tamale in 2nd corn husk and repeat with tamale in opposite direction of first husk.
                                                                  • Fold and tie with small strips of corn husks. Place in boiling water for 60 to 90 minutes.
                                                                  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 7 hours
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                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    boil
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl

                                                                  I came across this fascinating tapa at Els Fogons de Can Llaudes restaurant set in a centuries-old chapel on the main square of the delightful Catalán town of Besalú. Iconoclastic chef Jaume Solé only seats those with reservations; there is only one seating and just 4 tables. The chorizo on the tasting menu arrived at the table speared on a stick, as if it were a lollipop, and coated with crackling sugar. I’ve come across the combination of chorizo with honey or sugar before, but never presented in such a fanciful manner.

                                                                  Ingredients
                                                                  • Yes No 3 oz chorizo
                                                                  • Yes No ½ cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No a long bread loaf
                                                                  • Spear the chorizo slices vertically onto 4-6-inch wooden skewers, as if it they were lollipops, one slice of chorizo per stick.
                                                                  • To make the candied sugar, stir the sugar and water in a heavy small saucepan over medium heat until the sugar dissolves. Raise the heat and boil without stirring until the mixture turns light amber, occasionally brushing down pan sides with a wet pastry brush and swirling pan, about 6 minutes. Remove from heat and, holding the chorizo by the skewer, quickly dip it in the sugar and spear into the bread at an angle, being careful not to drip the hot sugar on your hands. Cool, snap off any sugar drippings, and present the chorizo on a tray, speared into the bread.
                                                                  Yields: 16
                                                                  • Total Time: 30 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    tray

                                                                  These lollipops top our Coconut Angel Food Cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup sanding sugar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp light corn syrup
                                                                  • Shake sanding sugar and luster dust
                                                                  • in a resealable container. Coat angel
                                                                  • lollipop molds (hard candy; thebakerskitchen.net ) with cooking spray. Pour
                                                                  • tablespoon sanding sugar mixture
                                                                  • into each angel mold; shake to coat
                                                                  • insides of molds. Shake out excess.
                                                                  • Transfer molds to a rimmed baking
                                                                  • sheet, and place lollipop sticks ( thebakerskitchen.net ) in grooves.
                                                                  • Bring granulated sugar, water, and corn syrup to a boil in a small saucepan over medium heat. Cook, washing down sides of pan often with a wet pastry brush to prevent crystals from forming, until a candy thermometer reaches 300 degrees. Carefully pour mixture into molds. Generously sprinkle with remaining sanding sugar mixture. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds, and shake off excess sugar. (Lollipops can be stored in an airtight container for up to 2 days.)
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    candy thermometer
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 3 oz cherry gelatin dessert mix
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.
                                                                  Yields: 20lollipops
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    measuring spoon
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    lollipop stick
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 16 oz bittersweet chocolate, tempered
                                                                  • Yes No 16 oz white chocolate, tempered
                                                                  • Yes No 16 oz milk chocolate, tempered
                                                                  • The mold shapes used were bats, witches, gravestones, ghosts and skulls. You can use any molds to make chocolate lollipops.
                                                                  • To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
                                                                  • If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds. Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Use a sharp paring knife to cut shapes from the Play-Doh. Remove the cutout leaving the homemade mold. Spray the inside edge of the Play-Doh with vegetable cooking spray. Pour the chocolate into the cutout space. Insert the lollipop sticks and let cool completely before removing the Play-Doh. When finished, the Play-Doh can be saved and reused for another day.
                                                                  Yields: 25lollipops, depending on the size of the molds
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 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
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    paring knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1 3 oz cherry gelatin dessert
                                                                  • Yes No nonstick vegetable cooking spray
                                                                  • Yes No metal tablespoon measure
                                                                  • Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.
                                                                  • Cook's Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.
                                                                  • In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.
                                                                  • Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!
                                                                  • Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.
                                                                  Yields: 18lollipops
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 28 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    lollipop stick
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/4 cup cranraspberry concentrate
                                                                  • Yes No 4 drop red food coloring
                                                                  • Brush 2 flat baking sheets with oil. Fill a pie plate with 1 inch of cold water.
                                                                  • In a small, heavy saucepan, combine the sugar, water and corn syrup and bring to a boil, stirring just until the sugar dissolves. Boil over high heat, without stirring, until the syrup reaches 280° on a candy thermometer, about 20 minutes. Add the cranraspberry concentrate and food coloring and cook over moderately high heat until the syrup reaches 300°. Briefly dip the saucepan in the cold water to stop the cooking.
                                                                  • Once the bubbling subsides, carefully spoon 6 scant tablespoons of syrup about 2 inches apart on 1 of the prepared baking sheets. Working quickly, place a stick in each of the lollipops, turning it to cover with syrup. Continue to form the lollipops, 6 at a time, until both baking sheets are full. If the syrup in the saucepan becomes too thick, melt it over low heat. Let the lollipops harden, then wrap in plastic.
                                                                  Yields: 12lollipops
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 1 cup tree nut
                                                                  • Yes No 16 oz bittersweet chocolate, tempered
                                                                  • Yes No 16 oz white chocolate, tempered
                                                                  • Yes No 16 oz milk chocolate, tempered
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No non toxic molding compound
                                                                  • If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
                                                                  • If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
                                                                  • How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
                                                                  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
                                                                  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
                                                                  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
                                                                  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper
                                                                  Lollipop Cookies
                                                                   3 h 20 m
                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 6 oz unsalted butter
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 3 1/2 cup flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp glucose
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No few drops food coloring
                                                                  • Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
                                                                  • On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
                                                                  • Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.
                                                                  Yields: 18cookies
                                                                  • Prep Time: 2 hours 40 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours 20 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    wooden spoon
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap

                                                                  You could buy peppermint candy, but nothing comes close to the tingly, verdant flavor of real mint. These sweet lollipops make wonderful treats for both children and adults. The color is a very pale green, which can be enhanced with a drop or two of food coloring.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup packed mint
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1/4 tsp spearmint extract
                                                                  • Lightly oil 2 large baking sheets.
                                                                  • Bring water to a boil in a 1-quart heavy saucepan, then stir in mint and remove from heat. Cool slightly, about 2 minutes, then purée in a blender, about 1 minute (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with 2 layers of paper towel into a bowl, pressing on and then discarding solids (you should have at least 2/3 cup liquid).
                                                                  • Have an ice bath ready.
                                                                  • Heat sugar, corn syrup, and 2/3 cup mint liquid in cleaned saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water and skimming any foam from surface. Put thermometer into syrup and boil until it registers 300°F (hard-crack stage), then stir in mint extract. Immediately dip bottom of pan in ice bath to stop cooking.
                                                                  • Pour a 2-inch pool of syrup onto 1 of the baking sheets and quickly put a lollipop stick in it. Continue making lollipops, spacing pools of syrup 2 inches apart. (If syrup becomes too thick to pour, heat to thin it.) Let lollipops cool and harden, about 15 minutes, then gently loosen with a thin metal spatula. If desired, individually wrap lollipops in cellophane wrappers.
                                                                  • Cook's notes: · To make raspberry lollipops, substitute 1 1/4 cups raspberries (6 ounces) for mint leaves, use only 2/3 cup water, and omit mint extract. · Lollipops keep, individually wrapped in cellophane, 2 weeks.
                                                                  Yields: 12candies
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  • Yes No
                                                                    lollipop stick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No oil
                                                                  • Yes No 24 fresh chicken wings
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 4 chipotle chilies in adobo sauce
                                                                  • Yes No sea salt
                                                                  • Yes No 3 lime
                                                                  • In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
                                                                  • Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
                                                                  • Place the honey and chopped chipotles in a bowl and whisk together.
                                                                  • Fry the "lollipops" in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
                                                                  • Place the fried "lollipops" on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    towel
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 60 5 lb chicken wings
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1/2 cup whole grain mustard
                                                                  • Yes No 3/4 cup seasoned bread crumb
                                                                  • With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
                                                                  • Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
                                                                  • Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.
                                                                  Yields: 12chicken lollipops, serving 10
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  Ingredients
                                                                  • Yes No 3 lb cream cheese
                                                                  • Yes No 24 oz sugar, granulated
                                                                  • Yes No 2 oz corn starch
                                                                  • Yes No 12 oz sour cream
                                                                  • Yes No 6 egg
                                                                  • Preheat oven to 275 degrees F.
                                                                  • Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.
                                                                  • After all items are well mixed, a flavor element can be added to the cheesecake (i.e. 500 g of mango puree, or any other type of puree, or pieces of items such as coconut ).
                                                                  • Line a half-sheet pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color). Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and cut into squares (or any other shape). Spear each piece with a thin bamboo skewer.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Yields: 1half-sheet pan, approximately 100 cheesecake lollipops
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    bamboo or wooden skewer
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup corn syrup
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 1/2 tsp orange extract
                                                                  • Yes No few drops food coloring
                                                                  • On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.
                                                                  • Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.
                                                                  • When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.
                                                                  • Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops.
                                                                  • Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid.
                                                                  • Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids? and taking a last few minutes to enjoy the evening.
                                                                  • Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.
                                                                  Yields: 20servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking tray
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    measuring cup
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    tray
                                                                    Supplies:
                                                                  • Yes No
                                                                    bamboo or wooden skewer
                                                                  • Yes No
                                                                    lollipop stick
                                                                  • Yes No
                                                                    cookie sheet
                                                                  Lollipop Pots
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No floral foam
                                                                  • Yes No glue
                                                                  • Yes No 10 terracotta flower pots, spray painted in a rainbow of colors
                                                                  • Yes No large swirled lollipops
                                                                  • Yes No sizes assortment of different and shapes of candy
                                                                  • Yes No herb garden planter, spray painted white
                                                                  • Glue floral foam to the bottom of pot. Stick a large swirled lollipop into the floral foam. Shovel an assortment of candy and gumballs into pot. To set each pot "abloom," decorate with fun stickers. Arrange finished pots on herb garden planter and add remaining candy. Repeat process with other pots.
                                                                  Yields: 10pots
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 3 cup dry bread crumb
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 oz garlic
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No 3 oz parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 lb chicken wings
                                                                  • In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
                                                                  • With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown
                                                                  Yields: 40servings
                                                                  • Prep Time: 1 hour 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1 sprig rosemary
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/4 cup minced pork fat
                                                                  • Yes No 3/4 lb substitute boneless lamb shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 2 cup canned chopped tomatoes
                                                                  • Yes No abruzzo eggless pasta dough, recipe follows
                                                                  • Yes No pecorino romano cheese
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a small bowl, combine the rosemary, onion, and pork fat, mixing thoroughly with your hands or the back of a spoon to form a paste. Work quickly to avoid raising the temperature of the fat and melting it.
                                                                  • In a heavy-bottomed skillet, heat the herb, onion and fat mixture until the onion is translucent and the rosemary is fragrant. Season the mutton cubes with salt and pepper and brown on all sides in the fat, then add the wine and cook over high heat for 2 minutes.
                                                                  • Add the tomatoes, season with salt and pepper, to taste, and simmer, covered, for about 90 minutes, until the flavors have melded and the meat is falling apart.
                                                                  • Meanwhile, make the pasta according to the recipe and roll it out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta into uneven shapes and allow to dry.
                                                                  • Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the pasta and cook 6 minutes, until tender yet al dente. Drain the pasta and add it to the pan with the lamb ragu.
                                                                  • Toss over high heat 1 minute, then divide evenly among 4 warmed pasta bowls. Top with grated pecorino and serve immediately.
                                                                  • On a wooden board, place the flour in a mound. Form a well in the center and add the egg whites and salt. Add the water, a little at a time, while mixing in the flour and water with a fork. Using both hands, knead the dough into a ball, adding more flour as necessary, to obtain a smooth, pliable dough. Set the dough under an inverted bowl and let it rest 15 minutes
                                                                  • Yield: 1 pound pasta
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 50 minutes
                                                                  • Inactive Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    knead
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pasta machine
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    fork
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 chicken drumettes, skin on
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 slice sandwich sourdough bread, crusts
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 scallions, green and white part
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/3 cup honey mustard
                                                                  • Yes No hot sauce
                                                                  • Preheat the oven to 450 degrees F or a convection oven to 425 degrees F.
                                                                  • Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.
                                                                  • Pulse the bread in a food processor to make coarse bread crumbs, (about 12 times). Add the garlic, parsley, scallions, 1 teaspoon salt, pepper, to taste, and continue to pulse until finely chopped but not a paste. Transfer the mixture to a shallow bowl and toss with melted butter.
                                                                  • Brush each drumette with some honey mustard. Then press and roll each one in the bread crumbs to coat. Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes. Serve drumettes hot or at room temperature with hot sauce, if desired.
                                                                  • Copyright 2008 Television Food Network, G.P. All rights reserved
                                                                  • Halloween Web 2008
                                                                  Yields: 5hors d'oeuvres servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 32 oz bittersweet chocolate
                                                                  • I used a styrofoam cone and a round styrofoam base to make my lollipop stand. You can use any size or shape that you like. Use a pastry brush dipped in the melted chocolate and paint the cone and base. Use more chocolate to adhere the cone to the base.
                                                                  • Insert the lollipops into the stand. If you also made cotton candy and marshmallows, you can artfully display them on the cone.
                                                                  Yields: 1lollipop stand
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 5 cup sugar, granulated
                                                                  • Yes No 2 tbsp vinegar
                                                                  • Yes No flavored oil, assorted flavors
                                                                  • Yes No food coloring paste, assorted colors
                                                                  • Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of flavor and color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center, using a folding motion. When it has just cooled enough to handle, pick up the sugar with your hands. Place each color under the heat of a sugar lamp.
                                                                  • Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
                                                                  • Pull a walnut-sized piece from the sugar and form it into a small ball. Use your palm to press the ball flat. Shape it into a circle or oval. Insert the lollipop stick. Set the lollipop on the silicone baking mat (it will stick if you place it directly on your work surface.) Pull and cut small pieces of sugar and form them into the eyes, mouth, nose, eyebrows or whatever feature you desire. Stick the pieces directly onto the lollipop. The sugar will be hot enough to adhere. Enjoy!
                                                                  Yields: 22pieces, depending on
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    bamboo or wooden skewer
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    lollipop stick
                                                                  Ingredients
                                                                  • Yes No 16 oz very good white chocolate
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • Yes No 1/2 cup salted roasted cashews
                                                                  • Place a sheet of non-stick silicone or parchment paper on a sheet pan.
                                                                  • Place 12 ounces of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
                                                                  • Using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. Sprinkle the tops of the lollipops evenly with the cherries and cashews. Set aside to harden.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 20lollipops
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper

                                                                  With the release of the new Twilight movie New Moon and Halloween still a glimmer in my eye. I came up with this recipe to share with all my friend at the premier of New Moon. It’s very easy to make and for all the Edward lovers out there – it’s sure to please!!

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No red food coloring
                                                                  • Yes No white lollipops you find them at your local craft store
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No strawberry
                                                                  • Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until all the sugar is dissolved completely. If you have a candy thermometer it will register 300 degrees to 310 degrees (hard-crack stage), 5 to 7 minutes.
                                                                  • Once you have placed your lollipop sticks down – Fill a larger pot with ice water. When your sugar mixture is ready – 300 degrees to 310 degrees, immediately set the pan into ice-water bath to stop the cooking (syrup will steam vigorously – be careful of the steam); let sit about 25 seconds. Swirl pan 1 minutes more to cool – it while still be bubbling, that’s OK.
                                                                  • Working very quickly, pour syrup onto the silicon baking sheets, forming circles (2 to 31/2 inches in diameter) and spacing pours about 3 inches apart – then press in lollipop sticks. I went very randomly – wherever there was space I made a lollipop.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp truffle oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp mascarpone cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 24 thin breadsticks
                                                                  • Yes No 4 oz smoked salmon
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • In a small bowl mix truffle oil, butter, mascarpone cheese, and ground black pepper. Dip half of breadstick in mixture. Roll in salmon and dill and sprinkle with Parmesan. Lay out on parchment paper and refrigerate for at least 1 hour. Serve chilled.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 24 mini hot dog
                                                                  • Yes No puff pastry sheets
                                                                  • Preheat oven to 375°F.
                                                                  • In a bowl, beat the egg yolk with a little bit of water.
                                                                  • Cut the hot dogs in half diagonally.
                                                                  • Cut the puff pastry into 1/2-inch strips. Cross them to make an "x" and wrap them around the hot dogs to create a lattice pattern.
                                                                  • Place the wrapped hot dogs on a cookie sheet and brush them with the beaten egg yolk.
                                                                  • Bake until golden, 15 to 25 minutes. Remove from oven, push a stick into each hot dog, and serve warm with mustard or ketchup for dipping.
                                                                  Yields: 24pops
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  Foie Gras Lollipops
                                                                   3 d 37 m
                                                                  Ingredients
                                                                  • Yes No 1 lobe grade a foie gras
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp chopped truffle
                                                                  • Slice the foie gras in 1/2-inch thick section crossways. Lightly season with Calvados, salt and pepper. Place in saute pan over medium heat until a light golden brown color develops. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.
                                                                  • Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.
                                                                  • Remove from terrine by using a hot bath and cut into 1-inch squares. Round off with hands, roll and lightly pack in truffles of choice. Place on a lollipop stick and serve on a decorated platter.
                                                                  • Note: To save time you may purchase a pre-made terrine at any high end grocery store.
                                                                  Yields: 10lollipops
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Inactive Time: 3 days
                                                                  • Total Time: 3 days 37 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    lollipop stick

                                                                  Simple, fun and inexpensive treat for trick-or-treat or classroom parties.

                                                                  Ingredients
                                                                  • Yes No 12 tootsie pops
                                                                  • Yes No 12 white paper napkins
                                                                  • Yes No 12 piece yarn
                                                                  • To make a ghost head: Drape the napkin over the top of the lollipop; tie the yarn/ribbon around the napkin at the base of the lollipop where it meets the stick.
                                                                  • You'll end up with a ghost head and flowing white ghost body.
                                                                  • Draw eyes and mouth on the head with a black pen; markers may run/bleed.
                                                                  • Boo!
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    pen
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon

                                                                  A dip and a drizzle turn crunchy cream-filled cookies into a deliciously different treat! Kids love these lollipops because they taste as good as they look. Jessie Wiggers, Halstead, Kansas

                                                                  Ingredients
                                                                  • Yes No 1 12 oz white baking chips
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1 16 oz double stuffed oreo cookies
                                                                  • Yes No 32 craft sticks
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
                                                                  • Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half.
                                                                  • Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat vanilla chip mixture again if necessary; dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set.
                                                                  • Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 32 servings.
                                                                  Yields: 32servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden popsicle stick
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  You can use your imagination with this recipe to create designs for any season...the possibilities are endless! Cookie "lollipops" are always a hit with the kids.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp milk
                                                                  • Yes No red hot candies and red sprinkles
                                                                  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Divide dough in half; stir chocolate into one half. Refrigerate for 2 hours or until easy to handle.
                                                                  • On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter. Place 1 in. apart on lightly greased baking sheets.
                                                                  • Bake at 375° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
                                                                  • For frosting, combine the sugar, extract, salt and enough milk to achieve spreading consistency. Frost chocolate cookies. Place a wooden stick on each cookie, leaving 3 in. for handle. Top each with a plain cookie. Frost tops; sprinkle with candies. Yield: 3 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    cookie cutter
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden stick

                                                                  Old romance doesn't suit the based-on. Please do not pickup. —Sandra McKenzie, Braham, Minnesota

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup vanilla
                                                                  • Yes No 1/8 tsp coconut extract
                                                                  • Yes No ghost lollipop/candy molds
                                                                  • Yes No 1/4 cup milk chocolate chip
                                                                  • In a microwave, melt vanilla chips; stir until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip. Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted vanilla chips. Freeze until firm, about 15 minutes.
                                                                  • Remove lollipops from molds. Use melted milk chocolate chips to add faces to ghosts. Refrigerate until serving. Yield: 10 lollipops.
                                                                  Yields: 10servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    lollipop stick

                                                                  Fans of cinnamon will fall head over heels for these festive lollipops. Make them throughout the year using different cookie cutter shapes.—Sheryl Salisbury, Weatherford, Oklahoma

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 tsp cinnamon oil
                                                                  • Yes No 3 drop red food coloring
                                                                  • Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside.
                                                                  • In a large heavy saucepan, combine the sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
                                                                  • Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters.
                                                                  • Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    lollipop stick

                                                                  Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!

                                                                  Ingredients
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp cherry flavoring
                                                                  • Yes No 1/8 tsp red liquid food coloring
                                                                  • Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.
                                                                  • In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
                                                                  • Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A netful of compliments will come your way as soon as kids of all ages dive into these crispy, chocolaty fish-shaped lollipops. These simple treats go to show it's not always that tricky to catch a great fish. -Elizabeth LeBlanc, Bourg, Louisiana

                                                                  Ingredients
                                                                  • Yes No 6 oz milk chocolate candy coating
                                                                  • Yes No 3/4 cup crisp rice cereal
                                                                  • Yes No fish candy mold
                                                                  • In a microwave-safe bowl, melt candy coating; stir in cereal. Fill candy mold three-fourths full. Press a lollipop stick into the chocolate; top with a small amount of chocolate. Place in the freezer until firm, about 15 minutes. Remove from mold. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mold
                                                                    Equipment:
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    freezer
                                                                    Supplies:
                                                                  • Yes No
                                                                    lollipop stick

                                                                  Showing loved ones how sweet they are on Mother's and Father's Day is easy...with this fun bunch to munch. Christine's recipe for sugar cookie lollipops was the starting point. Then the CT home economist frosted pretty hearts and flowers for Mom and playful sports shapes for Dad and gathered them into bouquets. To do the same, simply stick to the instructions here. You'll find you can arrange your own bouquet lickety-split.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup vegetable shortening
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • For the cookies, cream shortening and sugar in a bowl. Beat in egg, milk and vanilla. Combine flour, baking powder and salt; add to the creamed mixture and mix well.
                                                                  • On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut out 16 shapes with cookie cutters dipped in flour (six flowers, six hearts, two baseball players or gingerbread men and two 2-1/4-in. rounds for the baseball). Place the cardboard templates for the baseball cap and glove onto the dough and cut around them with a sharp knife, making two caps and two gloves.
                                                                  • Place five cookies each on two ungreased baking sheets. Place a wooden stick on top of each cookie, leaving 3 in. extending for the handle. Top each cookie with the same-shaped cutout. Press edges gently to seal cookies together.
                                                                  • Bake at 375° for 8-10 minutes or until cookies are golden brown. Cool on wire racks, propping up each stick so that is parallel to the rack.
                                                                  • For the frosting, cream butter and confectioners' sugar in a bowl. Beat in the milk and vanilla until smooth. Place 1/4 cup of frosting each into four small bowls. With paste food coloring, tint one bowl yellow, one pink and one blue; leave one white. Place 1 tablespoon of frosting each into four custard cups. Tint one cup dark brown, one red, one light brown and one green.
                                                                  • For mother's lollipop bouquet, use yellow, pink and blue frosting to frost the heart and flower cookies. Insert round tip into a pastry or plastic bag; fill the bag with green frosting. Outline flower cookies and add dots in center.
                                                                  • Add "Mom" to one heart cookie. Insert star tip into a pastry or plastic bag; fill bag with white frosting. Pipe a star-shaped outline onto heart cookies. Place cookies on waxed paper to harden.
                                                                  • Cut a piece of florist foam the size of the wicker basket. Push foam into basket to fit tightly. Insert flower and heart lollipops into foam. Arrange Easter grass over foam.
                                                                  • For father's lollipop bouquet, frost the baseball, baseball cap (excluding the brim) and the player's uniform white. Insert round tip into a pastry or plastic bag; fill bag with red frosting. Pipe lines on the cap and outline the player's uniform; add "#1 Dad" on uniform. Pipe a smile on the player's face, strips on the player's pants and stick marks on the baseball. Frost the brim of the baseball cap red and the baseball glove light brown. Insert round tip into a pastry or plastic bag; fill the bag with dark brown frosting. Pipe stitch marks on the glove. Outline the glove and pipe eyes and hair on the player.
                                                                  • Cut a pieces of florist's foam to fit inside the coffee mug. Push the foam into the mug to fit tightly. Sprinkle graham cracker crumbs over the foam. Insert baseball player, cap, glove and baseball cookie lollipops into foam. Tuck the blue tissue paper around the cookies. Yield: 10 lollipop cookies.
                                                                  • Crafterthoughts If you like, mix an entire batch of dough for Mother’s Day and freeze half for Father’s Day. Or make the extra amount into cookies right away as a treat for the rest of the family. Feel free to use other colors of food coloring for the frosting and other containers for the bouquet. A clay flowerpot, for example, would be fun for Mom. Use different cookie cutter shapes to create bouquets for special occasions such as birthdays, bridal showers, etc.
                                                                  • Finished size: Bouquet sizes will vary depending on the sizes of the cookie cutters, mug and basket used. Cookie lollipops shown in photo on page 9 range from about 5-1/4 inches to 10 inches high.
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    wicker basket
                                                                  • Yes No
                                                                    basket
                                                                  • Yes No
                                                                    cookie cutter
                                                                    Supplies:
                                                                  • Yes No
                                                                    cardboard
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    wooden stick
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    tissue paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mother's
                                                                  Ingredients
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 3 oz mascarpone cheese
                                                                  • Yes No 3 oz smoked salmon
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp caper
                                                                  • Yes No 1 tsp chopped red onion
                                                                  • Yes No herbs
                                                                  • Yes No poppy seed
                                                                  • Yes No bread crumb
                                                                  • In food processor, pulse all ingredients, except sliced smoked salmon, until very smooth. Season, to taste, with salt and pepper.
                                                                  • Using a pastry bag, pipe the mousse into lollipop molds. Insert sticks and chill. When set, remove from molds and wrap with very thin sliced smoked salmon. Can be sprinkled with herbs, poppy seeds, or toasted bread crumbs.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 2servings
                                                                  • Prep Time: 15 minutes
                                                                  • Inactive Time: 2 minutes
                                                                  • Total Time: 17 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor

                                                                  These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

                                                                  Ingredients
                                                                  • Yes No 1 24 oz chocolate flavor moonpies
                                                                  • Yes No 1 14 oz orange candy
                                                                  • Yes No 1 zip top plastic bag
                                                                  • Yes No halloween candies
                                                                  • Yes No halloween sugar cake decorations
                                                                  • Yes No decorator icing
                                                                  • Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
                                                                  • Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
                                                                  • Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
                                                                  • Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    scissors
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    ribbon
                                                                  • Yes No
                                                                    lollipop stick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 tbsp honey
                                                                  • Yes No 2 tbsp glucose
                                                                  • Yes No 8 tbsp brewed tea
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No lemon rind
                                                                  • Yes No mint
                                                                  • Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer.
                                                                  • Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath. To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix. Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds.
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pot

                                                                  "Kids really love the spooky shapes of these lollipops, and the vanilla and chocolate coatings make a pretty pair," says Sandra McKenzie, Braham, Minnesota.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup vanilla
                                                                  • Yes No 1/8 tsp coconut extract
                                                                  • Yes No ghost lollipop/candy molds
                                                                  • Yes No 1 1/2 cup milk chocolate chip
                                                                  • Yes No 1/8 tsp orange extract
                                                                  • Yes No pumpkin lollipop/candy molds
                                                                  • In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip.
                                                                  • Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.
                                                                  • In the same microwave, melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip.
                                                                  • Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.
                                                                  • Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving. Yield: 20 lollipops.
                                                                  Yields: 20servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    lollipop stick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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