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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 2 loaf crusty day old rolls
                                                                  • Yes No 1 2 large lb tuna steak
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 16 small button mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp thyme, ground
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup frozen baby peas
                                                                  • Yes No 12 lb egg fettuccini
                                                                  • Yes No parsley
                                                                  • Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
                                                                  • Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
                                                                  • Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
                                                                  • Remove cooked, poached tuna to a bowl and flake fish with a fork.
                                                                  • Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
                                                                  • Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
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                                                                    boil
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                                                                    simmer
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                                                                    poach
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                                                                    sauté
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                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    microwave
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 2 oz cognac
                                                                  • Yes No 3/4 oz lemon juice
                                                                  • Yes No 1/2 oz maraschino liqueur
                                                                  • Yes No 1/2 oz angostura bitters
                                                                  • Moisten the rim of a martini glass and dip it in the sugar. Fill a shaker with ice. Add all of the ingredients; shake well. Strain into the glass and serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    shaker

                                                                  Manhattans are clearly not Southern, but many Southerners love them. Maker's Mark's Bill Samuels, Jr., says, "I spent 40 years screwing around before figuring out the perfect recipe."

                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz maker's mark bourbon
                                                                  • Yes No 1/2 oz french sweet vermouth
                                                                  • Yes No 2 dash fee brothers cherry bitters
                                                                  • Yes No 4 drop maraschino cherry juice
                                                                  • Yes No maraschino cherry
                                                                  • Yes No crushed ice
                                                                  • In a shaker with ice, combine Maker's Mark bourbon, French sweet vermouth, Fee Brothers cherry bitters, and maraschino cherry juice. Stir, then serve in a cocktail glass with a maraschino cherry.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shaker
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 1/3 cup champagne vinegar
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper
                                                                  • Yes No 3 tbsp porcini water
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 20 large shrimp
                                                                  • Yes No 6 oz mesclun
                                                                  • Yes No 3 oz enoki mushroom
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 hass avocado
                                                                  • Yes No 2 tbsp minced chive
                                                                  • In a small saucepan, boil the vinegar with the shallot until evaporated, 3 minutes. Add the cream and simmer over moderate heat until reduced by half. Remove from the heat. Whisk in 4 tablespoons of the butter, 1 tablespoon at a time; return to the heat when the sauce gets cool but do not boil. Season with salt and cayenne.
                                                                  • In a small bowl, whisk the truffle juice, soy sauce and lemon juice with the olive oil; season the vinaigrette with salt.
                                                                  • In a large skillet, heat the remaining butter. Add the shrimp, season with salt and cayenne and cook over moderate heat, turning, until pink and curled; remove from the heat.
                                                                  • Arrange the mesclun on plates. Top with the enoki, tomato and avocado and drizzle with the vinaigrette. Whisk the butter sauce over moderate heat until very warm. Arrange the shrimp on the salad and drizzle with the warm butter sauce. Sprinkle with the chives and serve.
                                                                  Yields: 4
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet

                                                                  I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb smoked whitefish
                                                                  • Yes No 5 stalk celery
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 3 heaping tbsp mayonnaise
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp dill weed
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No parsley
                                                                  • 1. Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
                                                                  • 2. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
                                                                  • 3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  Ingredients
                                                                  • Yes No 1 oz butter
                                                                  • Yes No 3/4 oz flour
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/4 lb cheese, an equal mix of extra sharp white cheddar, manchego, and havarti
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 lb macaroni
                                                                  • Yes No 4 oz parmesan cheese
                                                                  • Yes No 2 oz bread crumb
                                                                  • Preheat oven to 400 degrees F.
                                                                  • In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
                                                                  • Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    broil
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    broiler
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I'll never make another meatloaf recipe again! In my opinion, thesea re best topped with a mixture of 1/4 cup ketchup, 1 teaspoon dry mustard and 2 tablespoons brown sugar. Want to make it even mor..

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 1/2 lb extra lean ground beef
                                                                  • Yes No 1 cup finely crushed fat free saltine crackers
                                                                  • Yes No 2 tbsp prepared mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350 degrees (F)
                                                                  • Heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano and minced garlic, saute 2 minutes. Cool.
                                                                  • Combine onion mixture, 1/2 cup ketchup, and remaining ingredients except cooking spray in a large bowl.
                                                                  • Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake for 25 minutes or until internat temperature reaches 160 degrees (F). Let stand for 5 minutes.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No non stick vegetable spray
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 1 recipe cream frosting
                                                                  • Yes No 1 tsp gelatin
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
                                                                  • Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
                                                                  • Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
                                                                  • Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    wash
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.

                                                                  Ingredients
                                                                  • Yes No 1 4 lb smoked whitefish
                                                                  • Yes No 5 stalk celery
                                                                  • Yes No 2 cup sour cream
                                                                  • Yes No 3 heaping tbsp mayonnaise
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp dill weed
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No parsley
                                                                  • Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl.
                                                                  • Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
                                                                  • Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  Ingredients
                                                                  • Yes No 1 egg
                                                                  • Yes No 4 1/2 cup baker's flour
                                                                  • Yes No 1/3 cup powdered milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 oz wheat bran
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 4 oz yogurt
                                                                  • Yes No 1 oz honey
                                                                  • Yes No 1 oz butter
                                                                  • Yes No 2 1/2 cup water
                                                                  • Preheat oven to 350 degrees F.
                                                                  • Beat egg thoroughly and set aside.
                                                                  • Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
                                                                  • Let rise until doubled in size.
                                                                  • Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
                                                                  • Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.
                                                                  Yields: 1big loaf, approximately 14 slices
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    waxed paper
                                                                  Ingredients
                                                                  • Yes No 6 oz claw meat
                                                                  • Yes No 3 oz bread crumb
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 tbsp Old Bay Seasoning
                                                                  • Yes No 2 whole egg
                                                                  • Yes No 1 lump lb crabmeat
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 roasted red pepper
                                                                  • Yes No 7 basil
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 lemon
                                                                  • Yes No salt and pepper
                                                                  • Yes No garlic
                                                                  • Crab Cake Sauce
                                                                  • Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
                                                                  • Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
                                                                  • Serve with crab cakes.
                                                                  • 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:YesNoamerican
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    food processor
                                                                    Brands:
                                                                  • Yes No
                                                                    Old Bay
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 1/2 lb extra lean ground beef
                                                                  • Yes No 1 cup finely crushed fat free saltine crackers
                                                                  • Yes No 2 tbsp prepared mustard
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
                                                                  • Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
                                                                  • Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
                                                                  Yields: 6servings (serving size: 2 "muffins")
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    thermometer

                                                                  This appetizer is equally delicious served hot or cold. It's a real crowd-pleaser.—Mark Curry, Buena Vista, Colorado

                                                                  Ingredients
                                                                  • Yes No 1 small lb mushroom
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp mustard powder
                                                                  • In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight. Yield: 3 cups.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl

                                                                  Oven-roasted tomato sauce is a nice addition to this traditional meat loaf," says Joan Airey, a grain and cattle farmer from Rivers, Manitoba. "To bake it, I line my broiler pan with foil, with holes poked in so the fat drains through. It browns beautifully.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/3 cup tomato ketchup
                                                                  • Yes No 3/4 cup fresh bread crumbs
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • In a large skillet, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Cool to room temperature.
                                                                  • In a large bowl, combine the eggs, ketchup, bread crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture and mix well.
                                                                  • Shape into a loaf. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a meat thermometer reads 160°.
                                                                  • Meanwhile, combine sauce ingredients in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 1 hour or until thickened, stirring occasionally. Let meat loaf stand for 10 minutes before slicing; serve with tomato sauce. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    thermometer
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 boneless chicken breast
                                                                  • Yes No salt, pepper, onion powder, garlic powder and cayenne pepper to taste
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 10 oz mushrooms
                                                                  • Yes No 1/2 cup marsala wine
                                                                  • Yes No 1 loaf italian bread
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/2 lb provalone cheese
                                                                  • Yes No 1/2 lb swiss cheese
                                                                  • Yes No 1 roasted red pepper
                                                                  • Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
                                                                  • Meanwhile, take a loaf of Italian bread and invert it. Cut a "V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provalone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
                                                                  • Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.
                                                                  Yields: 4or more servings
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz pork sausagemeat
                                                                  • Yes No 1 17.25 oz frozen puff pastry sheets
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1 egg
                                                                  • Preheat the oven to 400 degrees F (200 degrees C).
                                                                  • Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
                                                                  • Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 12sausage rolls
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Found this tucked into an old cookbook, from Reader's Digest, can't see a date on it, but must be early '90s. Sounds very good, will probably try it soon, now I found it.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 to 1 inch thick lb beef rib-eye steak
                                                                  • Yes No 1/2 cup mild salsa, sauce
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 4 tsp salsa
                                                                  • Yes No 4 tsp light sour cream
                                                                  • Cut steak into 4 equal portions.
                                                                  • Make a pocket in each portion by sliting one end open with a knife (be careful not to cut through the other side).
                                                                  • Combine salsa, onion and garlic and spoon into pockets, skewer shut.
                                                                  • Season steak pockets with cumin and black pepper, barbecue or broil for 5 to 8 minutes per side, until desired doneness is reached.
                                                                  • Each portion may be garnished with extra salsa and light sour cream.
                                                                  • Serve with cornbread, steamed sweet red pepper rings and asparagus spears.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 36 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    skewer

                                                                  The hint of cinnamon blends nicely with the chocolate. I was proud to win a blue ribbon for this cake in a church baking contest.—Mark Brown, Birmingham, Alabama

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/4 cup unsweetened cocoa powder
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 cup unsweetened cocoa powder
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup chopped pecan
                                                                  • In a large bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well.
                                                                  • In a small bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
                                                                  • Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack. Yield: 12-15 servings.
                                                                  Yields: 14servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white pepper
                                                                  • Yes No 2 tsp sage
                                                                  • Yes No 1 tsp mace, ground
                                                                  • Yes No 1 tsp celery seed, ground
                                                                  • Yes No 1 3/4 lb pork shoulder
                                                                  • Yes No 1/4 lb fat back
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No 1 tbsp brat spice mix
                                                                  • Yes No 1 cup sauerkraut
                                                                  • Yes No 1 tbsp diced bacon
                                                                  • Yes No 1/4 cup onion
                                                                  • Yes No 2 tbsp white wine
                                                                  • Yes No 2 juniper berry
                                                                  • Yes No 1/4 tsp caraway seed
                                                                  • Yes No 1/4 tsp mustard seed
                                                                  • Yes No 1 tbsp garlic chili paste
                                                                  • Yes No 8 slice gruyère cheese
                                                                  • Yes No 8 slice bacon
                                                                  • Yes No large hamburger bun
                                                                  • Combine all the spice mix ingredients.
                                                                  • To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into 4 (8-ounce) patties.
                                                                  • To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
                                                                  • To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.
                                                                  • 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:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 1 1/2 qt veloute sauce, recipe follows
                                                                  • Yes No 2 medium cup diced celery
                                                                  • Yes No 2 medium cup diced carrot
                                                                  • Yes No 2 cup snow peas
                                                                  • Yes No 2 oz butter
                                                                  • Yes No 2 medium cup diced onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 20 oz boneless chicken breast
                                                                  • Yes No chopped fresh herbs
                                                                  • Yes No 3 pie doughs
                                                                  • Yes No 4 cup china souffle cups
                                                                  • Yes No 1 your favorite shape
                                                                  • Yes No 1/2 oz egg
                                                                  • Yes No 8 tbsp butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • Prepare veloute sauce in advance. Blanch celery, carrots, and snow peas separately until al-dente. Shock in ice water, drain and set aside. Heat the butter in saucepan. Add the onions and cook until translucent, about 3 minutes. Add the celery, carrots, snow peas and chicken. Cook until heated thoroughly. Adjust seasoning, to taste, with salt and black pepper. Add optional herbs at this point. Divide vegetable and chicken mixture between the 4 souffle dishes. Add heated veloute to cover. Top each souffle with a 5 1/2-inch piece of pie dough (just enough to crimp over the edge of the souffle). Brush lightly with egg wash.
                                                                  • Preheat the oven to 350 degrees F. Cut out duck shapes with cookie cutter and place cutout on top of pastry. Brush with egg wash. Bake until cooked through and the crust is golden brown, about 10 to 15 minutes. Serve immediately.
                                                                  • In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook, stirring constantly, until the mixture bubbles and achieves the consistency of pancake batter. Slowly whisk in the chicken stock. Bring to a simmer and cook for 10 to 15 minutes. Season, to taste, with salt and pepper.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    cookie cutter
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup buttermilk
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 cup powdered sugar
                                                                  • In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
                                                                  • In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
                                                                  • Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
                                                                  • Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.
                                                                  • Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
                                                                  • When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day.
                                                                  Yields: 10doughnuts and about 16 doughnut holes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    doughnut cutter
                                                                  • Yes No
                                                                    biscuit cutter
                                                                  • Yes No
                                                                    fryer
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    paper

                                                                  Chock-full of flavor, this savory main dish tastes just like its burger counterpart. Easy and appealing, it’s pretty enough to serve guests.

                                                                  Ingredients
                                                                  • Yes No 1 refrigerated pie pastry
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup dill pickle relish
                                                                  • Yes No 1/2 cup crumbled bacon
                                                                  • Yes No 5 egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup 2% milk
                                                                  • Yes No 2 tsp prepared mustard
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Yes No garnishes, mayonnaise, additional pickle relish, bacon, and onion and tomato
                                                                  • Unroll pastry into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
                                                                  • In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
                                                                  • Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. Garnish with optional ingredients if desired. Yield: 8 servings.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Wonderful moist white or coconut cake! Fill with coconut filling, frost with 7-minute icing, and sprinkle coconut all over the cake.

                                                                  Ingredients
                                                                  • Yes No 3 cup cake flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
                                                                  • In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
                                                                  • Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
                                                                  Yields: 39-inch cake layers
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 3/4 lb skinless cod fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No two 19 oz chickpeas in can
                                                                  • Yes No 1 cup semidry sherry
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Preheat the oven to 325°. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.
                                                                  • Transfer the cooked cod to a large rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.
                                                                  • Meanwhile, set the large skillet over high heat. Add the chickpeas and stir until warmed through. Add 1 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.
                                                                  • Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3/4 lb linguine
                                                                  • Yes No 4 5 oz lobster tails, each half's, shells on
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 10 large oz sea scallop
                                                                  • Yes No 8 jumbo shrimp
                                                                  • Yes No 1/2 medium sized onion
                                                                  • Yes No 10 clove garlic
                                                                  • Yes No 12 mussels, and bearded
                                                                  • Yes No 12 cherrystone clams
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 28 oz canned crushed tomatoes
                                                                  • Yes No 4 tbsp coarsely chopped basil
                                                                  • Yes No 2 tbsp chopped oregano
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 6 oz squid
                                                                  • Yes No 1/3 cup grated pecorino romano cheese
                                                                  • Bring a large pot of salted water to a boil. Add linguini and cook according to the package directions or until al dente, about 10 minutes. Drain. Set aside.
                                                                  • In a large skillet over medium-high heat saute lobster tails in olive oil (3 minutes on each side) remove and set aside. Saute scallops, 2 minutes on each side, remove and set aside. Saute shrimp, 1 minute on each side, remove and place on the side. In the same skillet saute onions, garlic, mussels, and clams stirring constantly for 3 minutes. Add white wine and reduce for 1 minute. Remove and discard any shellfish that do not open. Add the can of fresh tomatoes, basil, oregano, salt, ground pepper, chicken stock, and calamari and then transfer the rest of the cooked seafood and simmer for 4 minutes. Add linguini and grated cheese and tossing mixture until coated with sauce.
                                                                  • 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:YesNobaltimore
                                                                  Yields: 4servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 55 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No recipe courtesy erik nelson, chef and owner at ruth's diner in salt lake city, ut
                                                                  • Yes No 3 cup uncooked macaroni noodles
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 1/2 cup grated cheddar cheese
                                                                  • Yes No 2 1/2 cup grated monterey jack cheese
                                                                  • Yes No 1 cup cottage cheese
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup bread crumb
                                                                  • Cook macaroni, drain do not rinse.
                                                                  • In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
                                                                  • Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
                                                                  • In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 5servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup chopped parsley
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 lb beef skirt steak
                                                                  • Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
                                                                  • Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
                                                                  Yields: 8
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    carving board

                                                                  When I was working my way through college at a local diner, I learned that they used leftover baked potatoes from the dinner menu that they baked the day before. They always made extra baked potatoes so that they could use them for home fries the next morning. I discovered that that was the "secret" to having flaky, crispy home fries. Very easy to make.

                                                                  Ingredients
                                                                  • Yes No 2 large baking potato
                                                                  • Yes No 1/4 cup onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Thoroughly wash potatoes and pierce with a fork. Microwave at baked potato setting until done.
                                                                  • Slice potatoes as thinly as possible. Put onions and butter in large skillet on medium heat and cook until onions are translucent.
                                                                  • Add potatoes and continue frying until the potatoes are browned around the edges. I like some of my potatoes to be on the crispy side. Season with salt and pepper.
                                                                  • This is also a great way to use up left over baked potatoes. You could also add some chopped green pepper to the potatoes. If you are going to add green peppers, cook these with the onions before adding the potatoes.
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 1 4 lb beef chuck roast
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 2 onion soup mix
                                                                  • Yes No 1/4 cup red wine
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper. Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside. Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot. Mix in a bowl the cream of mushroom soups, onion soup mix, wine and broth until combined. Pour over roast. Slow cook on low heat setting for 5 to 8 hours. Serve with mashed potatoes or noodles and your favorite vegetable. Pour the gravy over meat and potatoes and enjoy!
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel

                                                                  This is a lush, delicious chocolate cake filled with fresh cream cheese cream and crunchy pecans and frosted with rich chocolate icing. I came up with this cake for my boyfriends’ birthday and everyone said it was the best they ever tasted. I found the recipe for chocolate icing in a cooking book Chocolate sensations. I recommend that you prepare the cake and pecans a day before and finish it in the morning. The cake must cool in the fridge at lest 3 hours but you should leave it on room temperature for an hour before serving. That way the cake is moist and icing creamy. Note: For cream cheese filling I used instant gelatine. You can use gelatine in powder or leaves but you will probably have to adjust the preparation. Or you can fill the cake with your favourite cream cheese filling. The preparation time does not include cooling time.

                                                                  Ingredients
                                                                  • Yes No 125 gram butter
                                                                  • Yes No 2 cup caster sugar
                                                                  • Yes No 2 tsp vanilla essence
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 3/4 cup cocoa powder
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 250 gram cream cheese
                                                                  • Yes No 250 gram cream
                                                                  • Yes No 1 tsp vanilla essence
                                                                  • Yes No 15 gram gelatin, instant
                                                                  • Yes No 70 gram icing sugar
                                                                  • Yes No 150 gram pecan
                                                                  • Yes No 5 tbsp icing sugar
                                                                  • Yes No water
                                                                  • Yes No 250 gram butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 cup icing sugar
                                                                  • Yes No 185 gram dark chocolate
                                                                  • Place butter, sugar, eggs and vanilla essence in a bowl and beat until light and fluffy. Sift together flour, baking powder and cocoa powder.
                                                                  • Fold flour mixture and buttermilk, alternately, into butter mixture. Divide mixture between 3 greased and lined 23 cm round cake tins and bake for 25 minutes or until baked in oven temperature 160 °C. Leave cakes to cool.
                                                                  • For filling first make pecans. Spread pecans on large lined tin. Mix icing sugar with a little water until you get icing-like texture. Spread it over pecans and make sure that they are well covered. Bake them in oven temperature 200 °C until the sugar melts and turns brown. Leave to cool. Save some pecans for decoration and chop the others.
                                                                  • For cream cheese filling mix cream cheese with vanilla until smooth. Add instant gelatine and mix with electric mixer for at least 1 minute. Add icing sugar and carefully fold in whipped cream.
                                                                  • To assemble cake, place one cake on a serving plate, spread with half of cream cheese filling, sprinkle with half pecans. Top with a second cake and remaining cream and nuts. Finish with a layer of cake.
                                                                  • To make icing, place butter in a mixing bowl and beat until light and fluffy. Mix in egg, egg yolks and icing sugar. Add chocolate and beat until icing is thick and creamy. Cover top and sides of cake with icing and decorate with saved pecans.
                                                                  Yields: 1
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    cake tins
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    mixing bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Ma po dou fu is named after the smallpox-scarred wife of a Qing Dynasty restaurateur. She is said to have prepared this spicy, aromatic, oily dish for laborers who laid down their loads of cooking oil to each lunch on their way to the city’s markets. It’s one of the most famous Sichuan dishes and epitomizes Sichuan’s culinary culture, with its fiery peasant cooking and bustling private restaurants. Many unrecognizable imitations are served in Chinese restaurants worldwide, but this is the real thing, as taught at the Sichuan provincial cooking school and served in the Chengdu restaurants named after Old Mother Chen. The Sichuan pepper will make your lips tingle pleasantly, and the tender bean curd will slip down your throat. It’s rich and warming, a perfect winter dish.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb black bean curd
                                                                  • Yes No 2 leek
                                                                  • Yes No ½ cup peanut oil
                                                                  • Yes No 6 oz ground beef
                                                                  • Yes No 2 ½ tbsp sichuanese chili bean paste
                                                                  • Yes No 1 tbsp fermented black beans
                                                                  • Yes No 2 tsp ground sichuanese chiles
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp light soy sauce
                                                                  • Yes No salt
                                                                  • Yes No 4 tbsp corn starch
                                                                  • Yes No ½ tsp ground roasted sichuan pepper
                                                                  • Cut the bean curd into 1-inch cubes and leave to steep in very hot or gently simmering water that you have lightly salted. Slice the leeks at a steep angle into thin “horse ear” slices 1 ½ inches long.
                                                                  • Season the wok, then add the peanut oil and heat over high flame until smoking. Add the minced beef and stir-fry until it is crispy and a little brown, but not yet dry.
                                                                  • Turn the heat down to medium, add the chili bean paste and stir-fry for about 30 seconds, until the oil is a rich red color. Add the fermented black beans and ground chiles and stir-fry for another 20-30 seconds until they are both fragrant and the chiles have added their color to the oil.
                                                                  • Pour in the stock, stir well, and add the drained bean curd. Mix it in gently by pushing the back of your ladle or wok scoop gently from the edges to the center of the work - do not stir or the bean curd may break up. Season with the sugar, a couple of teaspoons of soy sauce, and salt to taste. Simmer for about 5 minutes, until the bean curd has absorbed the flavors of the sauce.
                                                                  • Add the leeks or scallions and gently stir in. When they are just cooked, add the cornstarch mixture in two or three stages, mixing well, until the sauce has thickened enough to cling glossily to the meat and bean curd. Don’t add more than you need. Finally, pour everything into a deep bowl, scatter with the ground Sichuan pepper, and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 2 ½as a main course with one vegetable dish and rice, 4 with three other dishes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    bowl

                                                                  This recipe is from Guy Fieri Diners, Drive-Ins, and Dives, and is adapted from Brownstone Diner and Pancake Factory in Jersey City, NJ. I used a buckwheat pancake mix which was very hearty, but feel free to use what you have on hand or prefer. I also threw in a splash of vinegar to the milk to make buttermilk. Guy Fieri says the recipe is missing the secret ingredient, but they're still very nutty and delicious!

                                                                  Ingredients
                                                                  • Yes No 2 cup buttermilk
                                                                  • Yes No 1 cup vegetable oil
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 2 cup baking mix
                                                                  • Yes No 2 tsp powdered sugar
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No butter
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No honey
                                                                  • Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
                                                                  • Whisk the dry ingredients (excluding the nuts) together in another bowl.
                                                                  • Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
                                                                  • Heat the grill until hot and brush with butter.
                                                                  • Ladle 1/4 cup batter to make 4" diameter pancakes.
                                                                  • Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
                                                                  • Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
                                                                  • Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
                                                                  • To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
                                                                  • Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
                                                                  • To maintain fluffiness, the pancake batter should be used the same day it is prepared.
                                                                  Cuisine:YesNonew jersey
                                                                  Yields: 16
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    griddle
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Mark Peel and his pastry chef wife, Nancy Silverton, treat diners at their their Los Angeles restaurant, Campanile, and the La Brea Bakery to the sublime flavors of California-Mediterranean cuisine. Those flavors are reflected in this hearty and pungent burger. Serve it up on grilled or toasted Nancy Silverton’s Hamburger Buns and top it off with Dijon mustard or ketchup, sliced tomato, onion, and iceberg lettuce.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chuck (beef)
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3 oz gorgonzola cheese
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Combine the ground chuck, salt, and pepper in a medium-size mixing bowl and mix gently but thoroughly to combine. Divide the meat into 4 equal portions. Form each portion into a ball and poke your finger into the center to make a small cavity. Put about 1 teaspoon of the Gorgonzola in each cavity, then pinch it closed. Gently flatten each ball into a patty about 1 inch thick.
                                                                  • Heat the grill or a skillet over medium-high heat. If pan-frying, heat the oil in the pan. Cook the burgers to the desired degree of doneness, about 7 minutes per side for medium.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4burgers
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 2 cup low-fat yogurt
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.
                                                                  Cuisine:YesNoindian
                                                                  • Prep Time: 4 hours
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    bowl

                                                                  This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/2 cup buttermilk
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup diced rhubarb
                                                                  • Yes No 1/2 cup chopped tree nut
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup chopped tree nut
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a small bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Set aside.
                                                                  • In a small bowl, combine the flour, baking soda and salt. Add egg mixture; stir just until combined. Stir in rhubarb and nuts. Spoon into 12 greased muffin cups. Combine the topping ingredients; sprinkle over muffins. Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
                                                                  Yields: 12servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/4 cup italian style bread crumb
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp garlic salt
                                                                  • Yes No 4 1 1/2 lb medium potato
                                                                  • Spread oil in a 13-in. x 9-in. baking pan. Combine the next five ingredients in a large plastic bag. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan. Repeat with remaining potatoes.
                                                                  • Bake, uncovered, at 350° for 40-45 minutes or until tender, turning once after 25 minutes. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag

                                                                  We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.

                                                                  Ingredients
                                                                  • Yes No 2 cup oat
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup agave nectar
                                                                  • Yes No 1/4 cup cashew
                                                                  • Put oat groats in food processor and grind until fine. Transfer to a mixing bowl.
                                                                  • Put almonds in food processor and pulse a few times to chop them until just coarsely chopped. Transfer to bowl with the oats.
                                                                  • Add raisins and agave nectar to bowl and mix everything well.
                                                                  • Grind cashews in coffee grinder, and use this to coat your palms as you handle the cookie batter.
                                                                  • Take small chunks of dough and flatten into rounds on the mesh sheet of a dehydrator tray.
                                                                  • Dehydrate for about 12 hours on 110 degrees. Dehydrating time needed will vary according to how thick you've made the cookies, and the desired chewy/crunchy-ness.:).
                                                                  Yields: 12
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 12 hours
                                                                  • Total Time: 12 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    dehydrator
                                                                  • Yes No
                                                                    tray

                                                                  Steamed broccoli with butter and lemon pepper.

                                                                  Ingredients
                                                                  • Yes No 2 cup broccoli floret
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tbsp lemon pepper seasoning
                                                                  • Steam the broccoli for four minutes, or until tender but not limp.
                                                                  • Melt butter and stir in lemon pepper. Toss with broccoli and EAT IT!
                                                                  • Also try: add some onion and or cauliflower in with the broccoli, may need different steaming times. Or add some garlic in with the lemon pepper mix. Everything's better with garlic! And it will keep you safe from vampires:)
                                                                  Yields: 4servings ( serving size: 1/2 cup each )
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix

                                                                  A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 1/2 lb boneless skinless chicken breast
                                                                  • Yes No 2 tsp garlic
                                                                  • Yes No 2 1/4 cup low-sodium chicken broth
                                                                  • Yes No 1 1/2 cup 10% cream
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp scallion
                                                                  • Heat oil in a large non stick fry pan over medium heat.
                                                                  • Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
                                                                  • Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
                                                                  • Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
                                                                  • Return chicken to pan and heat gently in the sauce, for 10 minutes.
                                                                  • Serve over rice or pasta and sprinkle with green onion.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    whisk

                                                                  Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.

                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 3/4 cup crushed seasoned stuffing mix
                                                                  • Yes No 1 4 oz mushroom stems and pieces, canned
                                                                  • Yes No 1/4 cup beef broth
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Combine beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until the juices run clear. Cut into wedges.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper

                                                                  These are the perfect vegan treat for anyone who loves peanut butter. The best part? There's no eggs!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup peanut butter
                                                                  • Yes No 2 tbsp vegan butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup rice milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 3/4 cup rolled oat
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Combine the first five ingredients until very smooth.
                                                                  • Add remaining ingredients, stir, and fold in the oats and cranberries.
                                                                  • Dough shouldn't be dry, if it is add more rice milk (but make sure the dough isn't too moist either, if so add another tablespoon of flour).
                                                                  • Drop by teaspoonfuls into a lightly greased baking sheet.
                                                                  • Flatten cookies to desired shape (they won't bake down if you don't).
                                                                  • Put into the oven set at 375° for 8 minutes. (they may not look done, but they will harden after being cooled).
                                                                  Yields: 30
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup distilled white vinegar
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/4 fresno chile
                                                                  • Yes No 4 small shallot
                                                                  • Yes No 1 small cucumber
                                                                  • Stir sugar, vinegar, salt, and 1/4 cup boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber before serving.
                                                                  Cuisine:YesNothai
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  I can't tell a difference between this version and the non-vegan. Very good!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup coconut oil
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup almond milk
                                                                  • Yes No 4 tbsp cocoa powder
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 3 cup quick cooking oat
                                                                  • Yes No 2 tsp vanilla
                                                                  • Add the first four ingredients into a 4-quart sauce pan.
                                                                  • Bring to a rolling boil and hold for 1 minute.
                                                                  • Remove from heat.
                                                                  • Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
                                                                  • Let cool until set.
                                                                  Yields: 24
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 1 minute
                                                                  • Total Time: 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  My aunt made this favorite recipe over and over at the request of family and friends. It's a very easy side dish to make. — Lois Jeffery Chesterland, Ohio

                                                                  Ingredients
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup shredded pecorino romano cheese
                                                                  • Yes No 8 cup sliced potato
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
                                                                  • Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice.
                                                                  • In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    skillet

                                                                  “I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”

                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 cup packed brown sugar
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 2/3 cup canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup diced frozen rhubarb
                                                                  • Yes No 1 cup chopped walnut
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup chopped walnut
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
                                                                  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
                                                                  Yields: 20servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color.

                                                                  Ingredients
                                                                  • Yes No 4 large cup mashed potato
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1 tsp minced chive
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes.
                                                                  • Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. Yield: 10-12 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 11servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  A dash of Seasoned Salt and a splash of Worcestershire sauce pack a ton of flavor into this classic burger.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1 tsp lawry's seasoned pepper
                                                                  • Yes No 1 tsp lawry's 25% less sodium seasoned salt
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 4 hamburger rolls
                                                                  • Mix ground beef, onion, seasonings and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. Sprinkle patties with additional seasoned salt before grilling, if desired.
                                                                  • Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F). Toast rolls on the grill, open-side down, about 30 seconds or until golden.
                                                                  • Serve burgers on toasted rolls. Garnish with desired toppings and condiments.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                    Brands:
                                                                  • Yes No
                                                                    Lawry

                                                                  A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania

                                                                  Ingredients
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1 1/3 cup packed brown sugar
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup buttermilk
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup chopped strawberry
                                                                  • Yes No 3/4 cup diced frozen rhubarb
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tbsp butter
                                                                  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
                                                                  • In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
                                                                  • Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup oat
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1/2 cup creamy natural style peanut butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1/3 cup non dairy milk
                                                                  • Yes No 4 tsp ground flaxseed
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 1/2 cup cup vegan semi sweet choc chips and vegan pb chips
                                                                  • In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
                                                                  • In a large bowl, beat together oil, pb, sugar, brown sugar, non-dairy milk, flax seeds and vanilla until smooth.
                                                                  • Fold in half the flour mixture to moisten, then fold in the remaining half.
                                                                  • Fold in chopped peanuts or chocolate chips and pb chips.
                                                                  • Drop generous 1 tbs full of dough per cookie onto a greased or paper-lined baking sheet leaving about 2 inches of space between each cookie. Flatten slightly with moistened fingers.
                                                                  • Bake for 12-14 minutes in the preheated oven at 350°F/175°C until the edges just start to brown.
                                                                  • Let cookies rest on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.
                                                                  • Enjoy!:).
                                                                  Yields: 2 ½
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    baking sheet

                                                                  Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

                                                                  Ingredients
                                                                  • Yes No 3 cup unsweetened cranberry juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup Cream of Wheat
                                                                  • Yes No milk
                                                                  • Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Cream of Wheat

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