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This peanut butter fudge is not only simple to make but it is tasty too. More Recipes Made with Peanut Butter
1/2 lb butter 1 oz crunchy peanut butter 1 lb powdered sugar 
Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.
2 lb organic yukon gold potato salt 1/2 cup organic milk 7 tbsp organic unsalted butter black pepper 1 cup organic heavy whipping cream 1/2 cup grated parmesan cheese french 
3 tbsp unsalted butter 1 tbsp canola oil 3 lb boneless veal shoulder salt and pepper 1 cup dry white wine 5 cup spinach 5 cup sorrel leaves 1 head romaine lettuce 1 watercress 1 leek 1/4 cup diced flat leaf parsley 1/4 cup diced tarragon 1/4 cup diced chives 1 cup crème fraiche cooked rice french 
Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.
3/4 cup salsa 3 tbsp white wine vinegar 1 tsp sugar, granulated 1/2 tsp cumin, ground 1/4 tsp thyme leaves, dried 1/4 tsp bottled minced garlic dash red chili pepper, ground 1/2 lb chicken breast (bone-in, skin-on) 1 cup cherry tomato 1 cup kidney beans in can 1/4 cup minced cilantro 1 tbsp olive oil vegetable oil cooking spray 4 cup coarsely chopped iceberg lettuce 1 4 oz cup shredded reduced fat cheddar cheese 32 low fat tortilla chips mexican 
3/4 cup chopped green bell pepper 1/2 cup chopped onion 1 tbsp vegetable oil 1 garlic clove 1 tbsp sugar, granulated 3 tbsp cocoa powder, unsweetened 1 tbsp chili powder 1 tsp cumin, ground 1/2 tsp salt 1 14.5 oz no salt added tomatoes, and chopped 1 4.5 oz green chilies in can 3 4 oz chicken thigh 3 4 oz chicken breast half (bone-in, skin-on) 1/4 tsp salt 1 tbsp water 2 tsp corn starch 6 cup cooked rice cilantro mexican 
Prep: 20 min. (not including caramelizing onions)
3 tbsp apple cider vinegar 1 tsp dijon mustard 2 tsp honey 1/4 tsp salt 1/4 cup olive oil 1 5 oz gourmet mixed salad greens 1 mango 1 papaya 1/2 cup sweet onion garnish, fresh cherries 
Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.
3 tbsp hoisin sauce 1 tsp ground fresh ginger 1/2 tsp grated orange rind 1 1 lb beef flank steak vegetable oil cooking spray 2 cup thinly sliced cucumber 1/4 cup red onion 1/4 cup matchstick carrot 1 tbsp sugar, granulated 1 tbsp chopped cilantro 2 tbsp lime juice 2 tsp fish sauce 1/8 tsp salt asian 
Sandwich a crispy crab cake between onion bun halves and top with coleslaw and homemade tartar sauce for an easy and delicious seafood dinner. Serve with a hearty helping of french fries.
3/4 cup italian style bread crumb 1 large egg 3 tbsp mayonnaise 2 tbsp chopped parsley 1 tbsp lemon juice 1 tsp dijon mustard 1/2 tsp salt 1/2 tsp red chili pepper, ground 1 lump lb crabmeat 1/3 cup fine dry bread crumb 2 tbsp butter 6 onion sandwich buns tartar sauce coleslaw american 
1/4 cup olive oil 1 tbsp lemon juice 1 1/2 tsp paprika 1 1/2 tsp cumin, ground 1/4 tsp ginger powder 1/4 tsp oregano leaves, dried 1/2 tsp salt 1/8 tsp black pepper 3/4 cup canned crushed tomatoes in thick puree 1/3 cup chopped cilantro 3/4 lb penne rigate 1 medium lb shrimp 
This sweet and tangy nectarine salsa is the perfect complement to the quick-grilled salmon. This simple dish is chock-full of nutrient-rich superfoods like salmon, bell pepper, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines. Way to grill: direct high heat (450° to 550°F) Grilling time: 8 to 11 minutes
2 1 lb nectarine 1/2 1/4 inch cup red bell pepper 1/4 1/4 inch cup red onion 1/4 cup diced chervil 1 jalapeño chili pepper 2 tbsp diced mint 1 tbsp honey 1 tbsp lime juice 1/4 tsp crushed crushed red chili pepper 1/4 tsp kosher salt 4 6 to 8 oz salmon fillets, 6 to 8 ounces each and about 1 inch thick 1/2 tsp kosher salt 1/4 tsp crushed crushed red chili pepper 2 tbsp lime juice 1 tbsp extra virgin olive oil 
This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.
1/3 cup sugar, granulated 2 tbsp corn starch 1/2 cup water 1 10 oz frozen raspberry 1 pint strawberry sorbet 2 cup sherbet 1 10 oz pepperidge farm puff pastry shells, prepared 1 16 oz sliced peach in extra light syrup 
Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe.
1/2 lb soft cured sweet chorizo 3/4 cup dry white wine 1 tbsp brandy 16 slice baguette 1 small pimiento parsley 
Prep: 25 min., Cook: 18 min., Bake: 40 min. Place crumbled foil around apple cups in baking dish to prevent them from tipping.
1 6 oz cornbread stuffing mix 1/2 1 lb ground pork sausage 1 tbsp lemon juice 5 rome apples 1 medium sweet onion 1 1/2 tbsp chopped parsley 1 cup apple cider vinegar garnishes, apple strips, fresh parsley sprigs southern 
Finalist: Sides and Salads "I love to experiment, so I'm always creating recipes. The dressing in this salad is one I've been making a long time for fruit salad, but it also works well on leafy greens. Bagged salad mixes are a great time-saver, and you can throw a meal together in no time by adding a protein such as grilled chicken or shrimp." —Debra Keil, Owasso, Okla.
1 cup seedless red grape 2 5 oz mixed salad greens 1 11 oz mandarin orange segments in can 1 8 oz pineapple chunks 1 8 oz red grapefruit 7 tbsp orange poppy seed dressing 21 walnut halves 
You can make the Maple Corn Bread and toast it ahead. Roast the squash and refrigerate it up to 2 days. All you'll have to do on Thanksgiving day is assemble the dish and bake it.
7 1/2 cup cubed maple corn bread vegetable oil cooking spray 5 1 lb acorn squash 4 cup water 1 cup dried cranberry 1/4 cup currant 2 tsp olive oil 1 cup diced onion 1 cup diced celery 1 cup diced carrot 2 tbsp chopped sage 3 garlic clove 1 cup vegetable broth 1/4 cup chopped pecan 2 tbsp diced parsley 3/4 tsp fine sea salt 1/4 tsp black pepper 
When he was a child and spent summers on Martha's Vineyard, Shea Gallante loved lobster rolls. For this version, he douses shrimp with gin and sherry, grills it and mixes it with a fragrant scallion-tarragon mayonnaise.
1/4 cup extra virgin olive oil 1 tbsp rosemary 1 lemon 3 garlic clove 40 1 1/2 lb large shrimp 1/2 cup mayonnaise 2 scallion 3 gherkin 1 shallot 1 large celery rib 2 tsp minced tarragon 1 tsp sherry vinegar 1/2 tsp sweet paprika 1/4 tsp celery seed salt and pepper 1 tbsp gin 1 tbsp dry sherry 8 hot dog rolls 8 large sorrel 
6 pita bread 1/3 cup vegetable oil 2 tbsp cumin seed 1 tbsp salt 2 ripe avocados 1/2 1/4 cup small red onion 1 tbsp minced jalapeño chili pepper 2 tbsp chopped cilantro 2 tbsp lime juice 1/4 cup diced tomato salt and pepper 
This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.
1 onion 4 clove garlic 3 tbsp olive oil 1 1/4 tsp salt 1 tsp ginger 1 tsp turmeric, ground 3/4 tsp cinnamon 1/2 tsp black pepper 1/4 tsp cayenne pepper, ground 1/8 tsp ras el hanout 3 tbsp chopped parsley 5 carrot 1 cup water 1 1/2 cup chickpea 2 tsp honey 1/4 cup golden raisin morroccan 
This old, traditional recipe for walnut crescent cookies is common throughout the Balkans and throughout the world. Kifle are sometimes made with a yeast dough, sometimes a buttery dough, and sometimes with a butter-cream cheese dough (probably a concession to modern times). The basic dough can actually be filled with any combination of jams, fruit fillings, almond, hazelnuts or pecans. This recipe is an old recipe that was handed down to me for a non-yeasted dough. Freeze leftover egg whites and save for leftover egg white recipes. Here is a larger picture of Balkan Walnut Crescent Cookies Recipe
1 lb butter 4 cup all purpose flour 12 large egg yolk 1 lemon 1/2 cup water 1 cup sugar, granulated 1 lemon 1 lb finely ground walnuts powdered sugar world 
1 1/2 cup all purpose flour 1/4 cup sugar, granulated 1/4 cup firmly packed golden brown sugar 2 tsp baking powder 1 tsp cinnamon, ground 1/4 tsp salt 1 large egg 1/2 cup butter 1/2 cup half and half 1 1/4 cup thinly sliced strawberry 2 tsp grated key lime rind streusel topping key lime glaze german 
Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.
8 oz bow tie pasta (farfalle) 1/4 cup sun dried tomatoes in oil 1 1/2 cup chopped onion 8 oz hot turkey italian sausage 6 garlic clove 1 tsp italian seasoning 1/4 tsp crushed red bell pepper 1 14 oz fat free, less sodium chicken broth 1 16 oz fresh kale 1 15 oz canned cannellini bean 1 oz parmesan cheese 
This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
2 1/4 cup whole wheat flour 1 3/4 cup all purpose flour 1 1/2 tsp baking soda 1 tsp salt 2 cup buttermilk (1% fat) 4 tbsp unsalted butter irish 
Time: about 30 minutes. A classic birthday cake, with a soft, tender yellow crumb and a luscious chocolaty frosting. All you need are the candles.
fudge frosting best butter cake 
San Francisco neighborhood joint Nopa has garnered a lot of attention for its tasty, straightforward food, but its drinks are what keep us coming back. These bitters are made in-house at the restaurant and used in the aptly named Girasol. Game plan: These bitters can keep indefinitely. This recipe was featured in our Bringing Bitters Back story.
1/2 oz cardamom pods 1 cup vodka 1 tbsp saffron 
1 cup sugar, granulated 1 cup heavy whipping cream 1/2 cup walnut pieces 1 cup heavy whipping cream 1 tbsp unsalted butter 1/2 tsp instant coffee 8 oz semisweet chocolate 1/4 tsp vanilla extract 2 cup drained pineapple chunks in juice (canned) 1/2 cup sugar, granulated 1 tsp grated orange zest 1 tsp corn starch 1 lb strawberry 1/4 cup sugar, granulated 1 tsp grated orange zest 2 tsp corn starch 8 banana 4 pint vanilla ice cream 1 cup heavy whipping cream 16 maraschino cherry 
Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored sauce that can only come from all-day cooking...
makes 6 cups 1 tbsp olive oil 2 celery rib 1 medium carrot 1 lb ground beef 1 tsp salt 1/2 tsp black pepper 1 cup milk 1 cup white wine 2 28 oz whole peeled tomatoes in can 1 cup tomato juice italian
3/4 cup unsalted butter 3/4 cup sugar, granulated 2 large egg yolk 1/2 tsp pure vanilla extract 1/4 tsp kosher salt 2 cup all purpose flour 1 cup powdered sugar 2 tbsp lemon juice 1 tsp grated lemon zest 
1/3 cup extra virgin olive oil 2 tbsp annatto seeds 1/2 small onion 2 garlic clove 1/4 red bell pepper 1 small tomato 1/2 cup cilantro 1/2 lb ham steak 3 cup chicken stock 2 cup long grain rice 1/2 tsp cumin, ground salt and pepper 1 cup frozen peas spanish 
4 large plum tomato 1 lb yukon gold potato extra virgin olive oil salt and pepper 1 garlic clove 2 tsp red wine vinegar four 6 oz mahimahi fillets 8 small basil 
Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow in Croatia along the Dalmatian coast, and they end up in fig tarts, fig breads, salads, stuffings, candy, compotes and jams and preserves. This recipe for fig jam is from " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009). Here's a larger photo of fig jam on bread. Makes 6 (8-ounce) jars Fig Jam
3/4 cup sugar, granulated 1 1/2 tsp pectin 3 lb fresh black mission figs 2 tbsp lemon juice 2 tbsp dark honey world 
5 cup chicken stock one 3 inch fresh ginger 2 inches, 1 inch 1 tsp white pepper 2 large egg 2 cup packed spinach salt chinese 
1 thick lb asparagus 1 garlic clove 2 tbsp extra virgin olive oil salt and pepper 1/4 cup sliced almonds 
2 tbsp coriander seed, ground 1 tbsp pure chile powder 1/4 tsp turmeric, ground 3 tbsp water 1/2 cup vegetable oil 3 onion 8 garlic clove one 1 inch ginger 12 curry leaf 2 tsp garam masala 1 tsp black pepper one 3 1/2 lb chicken kosher salt 1 large baking potato 3/4 lb butternut squash one 14 oz coconut milk 1 cup chicken stock 
Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.
1 lb dried navy beans vegetable oil cooking spray 1 1/2 cup chopped yellow onion 1/2 cup diced salt pork 5 1/2 cup water 3/4 cup maple syrup 1 1/2 tbsp dijon mustard 1 tsp salt 1/4 tsp hot sauce american 
This brittle is a quick, sweet treat you can whip up and snack on as is, or chop up and sprinkle over ice cream for an impressive garnish.
2 cup sugar, granulated 1 cup water 2 tsp light corn syrup 1 cup hazelnut 1 tsp kosher salt 
A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.
2 oz dry gin 1 tbsp lemon juice 2 tsp caster sugar champagne crushed ice garnish, lemon 16 oz equipment, a cocktail shaker and strainer, a 16 ounce highball glass french 
If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.
1 1/2 lb ground chuck (beef) 1 tsp salt 2 under a broiler until blackened 1 cup grated cheddar cheese 
Any ripe pear works with this easy, sweet-savory appetizer—and if you don't have sherry vinegar, just use white-wine vinegar instead.
2 pear 8 thin slice prosciutto 2 tbsp extra virgin olive oil 2 tsp sherry vinegar pinch kosher salt 
Prep: 15 min., Cook: 30 min.
3 lb butternut squash 1/2 cup apple cider 1/4 cup water 2 tbsp butter 1 tbsp sugar, granulated 1 tsp salt 1/2 tsp black pepper 1/4 cup chopped pecan 1 tsp sage leaves, dried 
1 tbsp unsalted butter 1 tbsp extra virgin olive oil 1 large white onion 1 oregano 1/4 cup balsamic vinegar kosher salt and freshly ground pepper 1 cup prepared sweet potatoes one 12 inch prebaked pizza crust 1 1/2 7 oz cup shredded mozzarella cheese 4 oz soppressata, ribbons italian 
2 tbsp extra virgin olive oil 3 large lb shrimp 3 carrot 3 celery rib 3 onion kosher salt and freshly ground pepper 1 cup brandy 1/4 cup tomato paste 6 whole black peppercorn 4 tarragon 4 thyme 3 garlic clove 2 bay leaf 10 cup water 1 stick unsalted butter 1/2 cup all purpose flour 4 cup corn kernel 1 cup heavy whipping cream french 
Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.
12 10 oz dried lasagna noodles, uncooked 2 tsp olive oil 1 large onion 4 garlic clove 1 1/2 tsp italian seasoning 1/4 tsp crushed red chili pepper 1 lb sweet italian sausage 2 28 oz peeled tomatoes in puree coarse salt 6 cup shredded mozzarella cheese 3/4 cup shredded parmesan cheese italian By: Everyday Food 
1/4 cup extra virgin olive oil 1/4 cup lemon juice salt and pepper 16 medium shallot 16 whole baby squid, bodies and tentacles 4 cup sorrel leaves american 
Paella, the classic grilled rice dish from Spain, is usually made in a special pan, but if you don’t have one, a large frying pan can stand in with delicious results. The key to this dish is the crusty caramelized layer of rice called socarrat that forms on the bottom of the pan. Besides rice, the ingredients that go into a paella range from traditional rabbit and snails to vegetables and seafood. This version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the stove. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If you want to make this paella on the grill, use our Grilled Paella Mixta recipe.
1 6 oz medium tomato 12 9 oz large shrimp 3/4 tsp smoked spanish paprika black pepper 8 oz boneless skinless chicken thigh 6 oz smoked spanish chorizo 1 tbsp olive oil 2/3 cup yellow onion 1 medium garlic clove 1 pinch saffron 1 1/3 cup valencia 3/4 tsp kosher salt 2 2/3 cup low-sodium chicken broth a combination 1 tbsp coarsely chopped flat leaf parsley 1 medium lemon spanish By: Christine Gallary 
Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandoline to slice the asparagus, or just cut it into 2-inch pieces.
1/2 cup water 1 tsp active dry yeast 6 7/10 oz all purpose flour 1/2 tsp sea salt vegetable oil cooking spray 1 tsp thyme leaves, dried 2 oz pancetta 1 garlic clove 1/8 tsp black pepper 1 tbsp cornmeal 1 cup very asparagus 1/4 1 oz cup shredded part-skim mozzarella cheese 1/4 1 oz cup grated parmigiano-reggiano cheese 
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)
1 liter chicken stock 2 tbsp 2 tablespoons olive oil 1 tbsp 1 tablespoon butter 1 onion 4 to of celery risotto rice dry white wine 2 bunches of asparagus, woody and discarded chicken stock butter 1 to 2 handfuls of parmesan cheese a of fresh mint zest and 2 lemons sea salt and freshly ground black pepper extra virgin olive oil italian 
Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous. What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand. Game plan: The meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through. The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated. This recipe was featured as part of our Bring Happy Hour Home menu, as well as our Bar Snacks and Tailgating Recipes photo galleries.
1 lb ground lamb 1/4 cup diced white onion 1 tbsp diced mint 1 tbsp diced cilantro 1 garlic clove 1 tsp coriander seed, ground 1 tsp kosher salt 1/2 tsp cumin, ground 1/4 tsp cinnamon 1/4 tsp black pepper 7 oz milk greek yogurt 2 tsp diced cilantro 2 tsp diced mint 1 tsp cumin, ground 1 medium lemon 
4 lb chicken necks and backs one 3 lb rack of pork baby back ribs 1 large leek 2 oz ginger 4 garlic clove 4 qt water 1/4 cup shoyu 1 tbsp vegetable oil one 3 1/2 lb boneless pork shoulder butt roast salt one 12 by 2 inch kombu shoyu 24 oz fresh 5 oz baby spinach 4 large soft eggs, and for 1 hour in equal parts soy sauce and mirin 2 scallions, 2 sheets of nori, rice vinegar and togarashi japanese 
a of fresh marjoram 8 tbsp 8 tablespoons extra virgin olive oil sea salt and freshly ground black pepper 2 good handfuls of rocket 1 bulb of fennel a of good quality black olives a of lemon basil a lemon goats' cheese 2 fresh red chillies 
A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.
3 cup milk 1 1/4 cup water 1 short cup cooked rice 2 cinnamon stick 1/4 tsp salt 1 14 oz sweetened condensed milk 1/2 cup raisin 2 tsp pure vanilla extract butter 
"I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.
1 1/2 cup chopped tomato 1/2 cup chopped scallion 1/2 cup chopped cilantro 2 tsp lemon juice 1/8 tsp salt 1/8 tsp black pepper dash crushed red chili pepper 1/4 tsp chopped oregano 1/8 tsp salt 1/8 tsp black pepper 4 egg dash red chili pepper, ground vegetable oil cooking spray 1/4 cup chopped onion 1 2 oz green chilies in can 4 6 inch corn tortilla 1/2 2 oz cup shredded colby jack cheese mexican 
1/2 cup raw cashews 1 1/2 lb chicken breast (boneless, skinless) 2 tbsp asian fish sauce 2 tbsp vegetable oil 1/2 cup chicken stock 1 lb asparagus 1 tbsp oyster sauce 1 tbsp lime juice 1/8 tsp cayenne pepper, ground 1/2 cup chopped basil 1/4 cup chopped chives black pepper rhone 
These yogurt pops are a great alternative to the sugary lollies found in regular stores and will satisfy anyone with a sweet tooth, regardless of age. They?re perfect on a hot summer?s day, or any time of year ? whenever you fancy really!
2 ripe bananas 1 cup frozen blueberry 2 cups non fat plain yogurt 2 tbsp 2 tablespoons honey 
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
3/4 cup whole wheat flour 3/4 cup yellow cornmeal 3 tbsp grated parmesan cheese 2 tsp baking powder 1 1/2 tsp chili powder 1 tsp salt 3/4 cup non-fat milk 2 tbsp olive oil 2 tbsp honey 1 large egg 3/4 cup frozen corn kernel 1/3 cup minced red onion 2 tbsp minced jalapeño chili pepper vegetable oil cooking spray 
This two-for-one pie bakes our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo. This recipe is an adaptation of one in Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin, 2006).
1 1/2 cup all purpose flour 2 tbsp sugar, granulated 3/4 tsp salt 1 1/4 stick unsalted butter 2 1/2 tbsp vegetable shortening 1 cup canned unsweetened pumpkin puree 2/3 cup heavy whipping cream 1/2 packed cup golden brown sugar 1 large egg 1 large egg yolk 2 tsp dark rum 1/2 tsp pure vanilla extract 1/2 tsp cinnamon, ground 1/4 tsp ginger powder 1/4 tsp salt 1/2 cup dark corn syrup 1/4 cup packed golden brown sugar 2 tbsp unsalted butter 1 egg 1 egg yolk 1/2 tsp pure vanilla extract 1/4 tsp cinnamon, ground 1/8 tsp salt 1 1/2 cup pecan halves 
This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine
2 3/4 lb oxtail salt and pepper 1/4 cup olive oil 2 cup chopped onion 1 1/2 cup chopped leeks, white and light green parts 1 tsp minced garlic 1/2 cup diced plum tomato 1 tbsp sherry vinegar 1 tbsp honey 2 cup dry red wine 3 cup beef broth 4 parsley 4 thyme 1 bay leaf 
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