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                                                                  This simple recipe combines elements of traditional bean and potato salads. Crumbled bacon provides a smoky accent.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 1/2 lb wax bean
                                                                  • Yes No 1/2 lb fingerling potatoes
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Yes No 2 slice center cut bacon slices
                                                                  • Cook beans in boiling water 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
                                                                  • Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes or until tender; drain. Return potatoes to pan over medium heat. Add 2 tablespoons vinegar to pan; bring to a boil. Remove from heat.
                                                                  • Combine remaining 2 tablespoons vinegar, oil, 1/4 teaspoon salt, and pepper in a small bowl, stirring with a whisk. Drizzle beans with vinegar mixture; toss well to coat. Place beans on a serving platter; arrange potatoes over beans. Sprinkle with remaining 1/4 teaspoon salt, parsley, and bacon. Serve at room temperature.
                                                                  Yields: 6servings (serving size: about 1 cup salad)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 1/2 tbsp kosher salt
                                                                  • Yes No 1 1/2 tbsp fennel seed
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 2 tsp chopped sage
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 6 lb pork sparerib
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
                                                                  • Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb baking potato
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 29 oz sweet potatoes in syrup
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 3/4 cup light sour cream
                                                                  • Yes No 2/3 cup chicken broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No garnish, bacon
                                                                  • Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 30 minutes or until tender. Drain.
                                                                  • Return potatoes to Dutch oven. Add sweet potatoes and cream cheese; mash until smooth with a potato masher. Stir in bacon, next 3 ingredients, and remaining 2 teaspoons salt. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
                                                                  • Bake, uncovered, at 350° for 20 minutes. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup diced avocado
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup reduced fat sour cream
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3/4 medium lb shrimp
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp lime juice
                                                                  • To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
                                                                  • To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
                                                                  • To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.
                                                                  • To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp tahini paste
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No sesame seed
                                                                  • Yes No pita bread
                                                                  • Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
                                                                  • Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
                                                                  Yields: 2cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  "I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese," says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.

                                                                  Ingredients
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 cup stone ground cornmeal
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 1/2 cup large spanish onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No one 10 oz cup frozen corn kernels
                                                                  • Yes No black pepper
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 40 minutes.
                                                                  • Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper. Transfer the corn mixture to a food processor or blender and puree until the mixture is just smooth.
                                                                  • Stir the pureed corn and the goat cheese into the grits, season with salt and pepper and cook just until heated through. Transfer to a bowl and serve.
                                                                  Yields: 6
                                                                  • Total Time: 60 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
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  When it was Linda Stoneking's turn to host her supper club, she decided to incorporate in-season corn as a theme to challenge her guests. Her salad creation was the favorite that night. Yogurt in the marinade tempers the heat from the Sriracha and keeps this dish family-friendly.

                                                                  Ingredients
                                                                  • Yes No 6 medium beet
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 cup plain 2% greek style yogurt
                                                                  • Yes No 1/4 cup sriracha
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 shallot
                                                                  • Yes No 6 ear corn
                                                                  • Yes No 6 cup packed spinach
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 6 tbsp chopped pecan
                                                                  • Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain. Cool beets slightly. Trim off beet roots and stems; rub off skins. Chop beets.
                                                                  • While beets cook, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a small heavy skillet. Combine yogurt and Sriracha in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade.
                                                                  • Preheat grill to medium-high heat.
                                                                  • Combine 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and next 3 ingredients (through shallot) in a small bowl; stir with a whisk.
                                                                  • Place chicken on grill rack; grill 6 minutes on each side or until done. Cut chicken into 1-inch strips.
                                                                  • Brush remaining 1 tablespoon oil over corn; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Grill 10 minutes or until lightly charred, turning corn occasionally. Cool. Cut kernels from ears of corn.
                                                                  • Place 1 cup spinach on each of 6 plates; top each serving with 3 ounces chicken, 1/3 cup beets, 1/3 cup corn, 1 cheese slice, and 1 tablespoon pecans. Drizzle 1 tablespoon dressing over each salad.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Sunflower seeds and brown rice pack a double nutrition punch, enhancing this side dish with both vitamin E and niacin. This recipe calls for long-cooking barley and brown rice, but if you're in a hurry, substitute instant brown rice and quick-cooking barley. Just be sure to adjust cooking times according to package directions.

                                                                  Ingredients
                                                                  • Yes No 4 tsp canola oil
                                                                  • Yes No 1/3 cup sunflower seed kernels
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup thinly sliced leek
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No 1/2 cup brown rice
                                                                  • Yes No 1/2 cup currant
                                                                  • Yes No 1/4 cup bulgur
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; sauté 2 minutes or until lightly browned. Remove from pan; set aside.
                                                                  • Heat pan over medium heat; add remaining 2 teaspoons oil and butter. Add leek; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper. Serve immediately.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Heating a cookie sheet in the oven before you put the pizza on it gives you a crisper crust.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 1 tsp cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp refrigerated pesto
                                                                  • Yes No 1/2 2 oz cup shredded fresh mozzarella cheese
                                                                  • Yes No 1/2 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 small cup sliced tomato
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 small cup basil
                                                                  • Yes No crushed red chili pepper
                                                                  • Preheat broiler to high.
                                                                  • Place a baking sheet in oven; heat for 10 minutes.
                                                                  • While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 2 slices)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  Ingredients
                                                                  • Yes No 6 oz uncooked wide rice sticks
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 2/3 lb top sirloin steak
                                                                  • Yes No 2 cup sliced shiitake mushroom cap
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 6 oz baby spinach
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp sriracha
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
                                                                  • Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.
                                                                  • Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • 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
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This crunchy cookie gets its rich flavor from two kinds of chocolate candy bars and hazelnut liqueur.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup white cornmeal
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1.4 oz milk chocolate covered buttery toffee candy bars
                                                                  • Yes No 1 5 oz milk chocolate candy bar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup domino granulated sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp hazelnut liqueur
                                                                  • Preheat oven to 350°. Stir together first 4 ingredients in a bowl. Stir in candy bar chunks.
                                                                  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until blended and stopping to scrape down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture (1 cup at a time) alternately with liqueur (1 Tbsp. at a time). Beat until blended after each addition.
                                                                  • Divide dough in half. Roll each dough half into a 16-inch-long log, and place on a greased baking sheet. Flatten each log to 3/4-inch thickness. (Dough will be soft and sticky.)
                                                                  • Bake at 350° for 20 to 25 minutes or just until golden. Remove baked logs, keeping oven on.
                                                                  • Cut each log crosswise into 3 equal sections. Transfer each section to a cutting board, and cut into 1/2-inch-thick slices, wiping knife clean after every 2 cuts. Transfer biscotti to baking sheet, cut sides up.
                                                                  • Turn oven off. Let biscotti stand in oven, with door closed, 1 hour.
                                                                  • Note: For testing purposes only, we used Hershey's Skor Bars for milk chocolate-covered buttery toffee candy bars, Hershey's Symphony Bars for milk chocolate candy bars, and Frangelico for hazelnut liqueur.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 30
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    skor
                                                                  • Yes No
                                                                    symphony
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Hershey
                                                                  • Yes No
                                                                    skor
                                                                  • Yes No
                                                                    Symphony

                                                                  Cumberland sauce is a wonderfully flavorful condiment for the turkey, ham, and roast goose that are traditionally served around the holidays. Not only does Cumberland sauce taste great, it's also so simple to make it's perfect for that hectic holiday schedule. Makes about 1 1/2 cups

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No 1/2 tbsp grated lemon rind
                                                                  • Yes No 1 cup red currant jelly
                                                                  • Yes No 1/3 cup california cabernet wine
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/4 tsp mustard powder
                                                                  • Yes No 1 pinch cayenne pepper, ground
                                                                  • Yes No 1 pinch ginger powder
                                                                  • Yes No salt and pepper
                                                                  • Combine all the ingredients, except the salt and black pepper, in a sauce pan and bring to a simmer over medium heat. Reduce to low and simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Sauce will thicken as it cools. Once cooled season with salt and freshly ground black pepper to taste. Serve chilled, or reheat and serve hot if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate

                                                                  This red pepper cream sauce is just the sauce for a mild fish dish, a quiche, or similar recipe.

                                                                  Ingredients
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 1 inch scallion
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Roast red pepper over open flame of gas stove or under broiler, turning frequently to char thoroughly. Immediately put in a food storage bag to steam and loosen skin. Meanwhile, melt butter in a saucepan over medium-low heat. Add green onions and sauté for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly. Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste. If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. A very tasty sauce with many uses. Makes about 1 scant cup. Egg Sauce Pizza Sauce Herb Butter with Rosemary Hollandaise Sauce Remoulade Sauce Garlic Butter Spicy Cheese Sauce Cheese Sauce with Mustard and Garlic Easy Cheese Sauce Cheddar Cheese Sauce Bechamel Sauce with Variations Chardonnay Cream Sauce Cucumber Cream Sauce Barbecue Sauce Recipes Savory Sauce Recipes Sauce Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
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                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve with broccoli and white and wild rice.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 slice bacon
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 3/4 cup unsweetened apple cider
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
                                                                  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
                                                                  • Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.
                                                                  Yields: 4servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."

                                                                  Ingredients
                                                                  • Yes No 2 cup packed escarole leaves
                                                                  • Yes No 1 cup packed watercress
                                                                  • Yes No 3 oz snow peas
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 9 oz spicy chicken sausage, and meat
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.
                                                                  • In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  ... as the new season further unfolds, we're now slicing these little jewels into a salad inspired by the classic combination of radishes, butter, and salt. We've also added delicate microgreens, lemon, and basil for bright spring flavor.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup quinoa
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup microgreens
                                                                  • Yes No 1/2 cup sliced french breakfast radishes
                                                                  • Yes No 2 tbsp basil
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp fleur de sel
                                                                  • Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.
                                                                  • Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.
                                                                  • Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.
                                                                  • Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.
                                                                  • Serve by itself or on a bed of lettuce.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 anaheim chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 lb tomatillo
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 tsp diced garlic
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 29 oz golden hominy
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Preheat broiler to high.
                                                                  • Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
                                                                  • Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
                                                                  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No vegetable oil
                                                                  • Yes No one 3 inch ginger
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp chinese rice wine
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp sesame oil
                                                                  • Yes No 4 scallion
                                                                  • Yes No four 6 oz wild striped bass fillets
                                                                  • Yes No salt and white pepper
                                                                  • Yes No 1 tsp chinese fermented black beans
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet.
                                                                  • In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set a bamboo steamer over a wok or an open steamer over a large, deep skillet. Add 2 inches of water to the wok and bring to a boil. Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer. Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. Sprinkle the black beans and minced ginger on top. Set the plate in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.
                                                                  • Just before the fish is done, reheat the oil in the skillet. Add the remaining scallions and the jalapeños and cook over moderate heat for about 2 minutes. Transfer the fish and its juices to shallow bowls. Top with the fried scallions, jalapeños and ginger matchsticks. Sprinkle with the cilantro and serve.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos. This recipe goes with Portuguese Frittata, Chicken and Black Bean Burritos, Chicken and Shells with Cheese Sauce

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 large yellow bell pepper
                                                                  • Yes No 1 small eggplant
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1 4 oz jarred pimiento
                                                                  • Yes No 3 6 oz, 4 cup italian style cooked chicken breast
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until vegetables are tender.
                                                                  • Add chicken broth and wine; cook 1 minute. Remove from heat; stir in pimiento and chicken.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 7cups (serving size: 1 cup)
                                                                  • Prep Time: 7 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 16 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve these meatballs with dipping sauce for your next special occasion.

                                                                  Ingredients
                                                                  • Yes No 1 cup ground pork
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 clove scallion
                                                                  • Yes No 2 tbsp garlic
                                                                  • Yes No 1 dash parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 canola oil
                                                                  • Yes No 2 tbsp cranberry sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 25 whole orange zest
                                                                  • Yes No bamboo or wooden skewer
                                                                  • *Combine ground pork or chicken, bread crumbs, mayonnaise, green onions, garlic, parsley, salt and pepper in a large bowl. Mix well. Form mixture into 1 inch balls.
                                                                  • *Heat canola oil in large frying pan, over medium heat. Cook chicken balls until lightly browned and cooked through, and juices run clear. Set aside.
                                                                  • *Meanwhile, in medium saucepan, combine cranberry sauce, honey, soy sauce, sesame seeds, canola oil and orange zest. Cook over low heat, whisking occasionally, until hot and thickened slightly about 20 minutes.
                                                                  • *Thread 2 meatballs onto each skewer and place on serving tray. Pour cranberry dipping sauce into small bowl. Serve with chicken balls.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  These cake layers will not rise as high as those of traditional cakes.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup packed dark brown sugar
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No caramel pecan frosting
                                                                  • Preheat oven to 350°.
                                                                  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.
                                                                  • Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.
                                                                  • Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
                                                                  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
                                                                  • Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Ground turkey is flavored with spicy salsa, a blend of Southwestern spices, onions, corn, black beans and Swanson® Chicken Broth for a satisfying twist on traditional chili.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 1 cup large onion
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 3/4 cup swanson chicken broth
                                                                  • Yes No 1 cup pace chunky salsa
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 16 oz whole grain dijon mustard
                                                                  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring often to separate meat. Stir the broth, salsa, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the mixture is hot and bubbling. Tip: Serve with warm restaurant tortilla chips. For dessert serve with sliced watermelon and brownies.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                  • Yes No
                                                                    pace
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  • Yes No
                                                                    Pace

                                                                  This sweet and spicy Thai burger recipe was the $50,000 grand prize winner at the 2007 Sutter Home Build a Better Burger Contest and Cook-Off. It was created by Karen Bernards, and features an Asian-inspired take on the classic American burger. Makes 6 Sweet-Hot Thai Burgers

                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 2 tsp thai sweet chili sauce
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 english cucumber
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 1/2 cup bean sprout
                                                                  • Yes No 2 lb ground chuck (beef)
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 3/4 cup thai sweet chili sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1 cup spicy thai kettle chips
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 6 good quality potato hamburger buns
                                                                  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside. To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside. To make the patties, combine the chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling. To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  "This combination was a huge hit while I was chef at Michael's in Santa Monica," says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch.

                                                                  Ingredients
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1 1/2 tsp cumin seed
                                                                  • Yes No two 1 1/2 lb racks of lamb, and bones
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 3 oz cup arugula
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Light a grill. In a small skillet, toast the mustard and cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then transfer the seeds to a mortar or spice grinder and grind to a powder. Rub the spices all over the lamb and season with salt and pepper.
                                                                  • Grill the lamb over moderately high heat, turning and rotating the racks occasionally, until lightly charred outside and medium-rare within, about 30 minutes total. Transfer the lamb to a carving board and let rest for 10 minutes.
                                                                  • Meanwhile, in a food processor, puree the arugula with the garlic, lemon juice and olive oil. Add the cheese and season the pesto with salt and pepper.
                                                                  • Carve the lamb racks into individual chops and transfer to plates. Serve the arugula pesto alongside.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Cornbread Pudding
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1 1/2 10 to 12 cup lb cornbread
                                                                  • Yes No 1/4 tsp salt
                                                                  • Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
                                                                  • Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
                                                                  • Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.
                                                                  Yields: 10
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Salty, savory prosciutto wrapped around sweet nectarine slices is a pairing that's hard to beat. This recipe is a fresh take on the classic prosciutto and melon appetizer. This recipe works great for any warm-weather entertaining. Makes 20 Prosciutto-Wrapped White Nectarine Slices

                                                                  Ingredients
                                                                  • Yes No 2 large fresh white nectarines
                                                                  • Yes No 20 prosciutto
                                                                  • Yes No 1/2 cup crumbled gorgonzola cheese
                                                                  • Preheat broiler and line a baking sheet with foil. Cut each nectarine into 10 slices and wrap each with a prosciutto strip. Place on prepared baking sheet and broil for 2 to 3 minutes on each side or until prosciutto is crispy. While warm, sprinkle with cheese. Serve with toothpicks.
                                                                  Cuisine:YesNocalifornia
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  A handful of well-chosen ingredients yields an impressive entrée. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 12 oz french rack of lamb
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No rosemary
                                                                  • Preheat oven to 475°.
                                                                  • Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2servings (serving size: 3 ribs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake

                                                                  Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.

                                                                  Ingredients
                                                                  • Yes No 200g caster sugar
                                                                  • Yes No 1 teacup of water
                                                                  • Yes No a of pineapple mint
                                                                  • Yes No cherry
                                                                  • Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.Place the sugar and a teacup of water in a saucepan and heat up. Stir until the sugar dissolves. For a fuller flavour, add half a bunch of whole pineapple mint stems to the hot syrup and leave to infuse until cool. When the syrup has cooled down, remove the stems and add the peeled and chopped fruit. Chill well and add half a bunch of picked pineapple mint leaves.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1/2 cup loosely packed cilantro
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 10 large mint
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 2 1/2 tbsp olive oil
                                                                  • Yes No 2 tsp sweet paprika
                                                                  • Yes No 1 tsp groun black pepper
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No kosher salt
                                                                  • Yes No 8 1/2 to 3/4 inch thick, 2 1/4 lb lamb chop
                                                                  • Yes No 1 tbsp tahini paste
                                                                  • Yes No 2 tbsp water
                                                                  • In a food processor, combine the 1/2 cup of cilantro leaves with the garlic and mint and pulse until coarsely chopped. Add 1/3 cup of the lemon juice, 1 tablespoon of olive oil, the paprika, black pepper, cumin, turmeric, fennel seeds, cayenne, cinnamon and 1 teaspoon of kosher salt. Process until a paste forms. Put the chops in a baking dish, pour the marinade over them and turn to coat.
                                                                  • Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter and let rest for 5 minutes.
                                                                  • Meanwhile, in a small bowl, whisk the tahini and water with the remaining 2 tablespoons of lemon juice and 1 1/2 tablespoons of olive oil. Garnish the chops with the chopped cilantro and serve with the tahini sauce.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2/3 cup lime juice
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 4 6 oz, 1 inch thick salmon fillet
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 cup sliced mango
                                                                  • Preheat broiler.
                                                                  • Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.
                                                                  • Divide salad greens evenly among 4 plates; arrange salmon and mango on top of greens. Drizzle with reserved dressing.
                                                                  Yields: 4servings (serving size: 2 cups greens, 1 fillet, 1/4 cup mango, and 3 tablespoons dressing)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle

                                                                  This tasty iteration of popcorn is a hit, combining the flavors of tangy Parmigiano-Reggiano cheese and aromatic extra-virgin olive oil with just the right amount of black pepper bite. We recommend serving it alongside Black Sesame and Mustard Popcorn and Spicy Cinnamon-Sugar Popcorn for a gourmet treat. What to buy: Be sure to use real Parmigiano-Reggiano and freshly ground black pepper, and don’t skimp on the quality of your extra-virgin olive oil! We found that regular table salt works best on popcorn, because its fine grain adheres better to each kernel. Special equipment: We tested this recipe with popcorn made in an air popper, which produced stellar results. This recipe was featured as part of our dorm cooking story.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup finely grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 tsp finely ground black pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup popcorn kernels
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • In a small bowl, toss together cheese, pepper, and salt until well combined.
                                                                  • Using an air popper, pop corn kernels into a large bowl. While corn pops, combine butter and olive oil in a small bowl; stir well. As the large bowl begins to fill, alternately drizzle olive oil over popcorn and sprinkle with cheese mixture, occasionally tossing to coat.
                                                                  • When popcorn stops popping, use your hands to toss everything together and ensure ingredients are evenly distributed. Serve immediately.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Baked beans, an American food icon dating back to Colonial times, are synonymous with Boston. Yet visit Beantown and you’ll realize that you’re better off making them at home. In this recipe, a little rum added to the slow-simmered beans complements the sweet molasses and smoky bacon. There is nothing complicated about preparing Boston baked beans; they just need your time—or even better, a slow cooker. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.

                                                                  Ingredients
                                                                  • Yes No 4 cup pea beans
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 lb slab bacon
                                                                  • Yes No 1 1/2 cup molasses
                                                                  • Yes No 2 tsp ground mustard
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Place the beans in a large bowl with enough water to cover by 3 inches and soak overnight.
                                                                  • Heat the oven to 275°F and place a rack in the lower third.
                                                                  • Drain the beans, place in a large (6-quart) Dutch oven or a large, heavy-bottomed pot, and add cold water to cover by 1 inch. Press the cloves into the onion and add the onion and baking soda to the pot; stir to combine.
                                                                  • On the stovetop, bring the beans just to a boil over high heat. Reduce the heat to low, skim off the foam, and simmer for 15 minutes. Add the remaining ingredients and stir until combined.
                                                                  • Place the pot in the oven and bake slowly until the beans are tender, 5 to 6 hours. Add a little water if necessary. Allow the top of the beans to crust slightly during the final 30 minutes of baking. Serve hot.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

                                                                  Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.

                                                                  Ingredients
                                                                  • Yes No 2 cup basmati rice
                                                                  • Yes No 5 tsp kosher salt
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 15 curry leaf
                                                                  • Yes No 3 whole cloves, whole
                                                                  • Yes No 2 medium yellow onion
                                                                  • Yes No 2 tsp bzar
                                                                  • Place rice, 3 tsp. salt, and 3 cups water in a medium bowl; let soak for 1 hour.
                                                                  • Heat oven to 375°. Heat oil in a 6-qt. Dutch oven over medium-high heat; add curry leaves and cloves and cook, stirring constantly, until fragrant, about 1 minute. Add onions and cook, stirring occasionally, until lightly caramelized, about 20 minutes. Add spice mix, turmeric, garlic, and ginger, and cook, stirring often, until fragrant, about 1 minute. Add limes and tomatoes, and cook, stirring, until tomatoes begin to soften, about 5 minutes. Drain rice and add to pot along with remaining salt and stock; bring to a boil and then arrange shrimp on top of ingredients in pot. Cover and transfer to oven; bake until rice is tender and shrimp are cooked through, about 25 minutes.
                                                                  • Transfer shrimp to a plate and set aside; stir 2 tbsp. each parsley and cilantro into rice. Transfer rice to a large serving platter and arrange shrimp on top; sprinkle with remaining parsley and cilantro.
                                                                  Cuisine:YesNosouth asian
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We flipped for this ice cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer. Prep: 10 minutes; Cook: 20 minutes; Chill: 8 hours; Stand: 30 minutes; Freeze: about 2 hours.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 8 large egg yolk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 3/4 cup half and half
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 4 3 cup large peach
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 tbsp peach preserves
                                                                  • Combine 3/4 cup sugar, egg yolks, and whole egg in a medium bowl. Scrape seeds from vanilla bean, and add seeds, pod, and half-and-half to saucepan. Warm over medium-high heat 8 minutes or until mixture begins to steam. Do not boil. Slowly whisk into egg mixture. Return to saucepan, and cook over medium heat, stirring constantly, 10 minutes or until mixture coats back of a spoon. Whisk in butter and cream. Let cool, and chill 8 hours.
                                                                  • Toss peaches with remaining 1/2 cup sugar and salt; let stand at least 30 minutes in a glass or stainless bowl.
                                                                  • Puree peaches and peach preserves in a blender until well combined but not completely smooth. Combine peach and custard mixtures, and freeze in an ice-cream maker according to manufacturer's instructions.
                                                                  Yields: 1quart
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    freeze

                                                                  This potato puff recipe makes a great holiday side dish, and it's a nice change from everyday mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No 8 cup potato
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 a little salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup shredded mild cheddar cheese
                                                                  • Yes No 4 scallion
                                                                  • Mash hot mashed potatoes with butter, milk, eggs, salt, pepper, cheese, and onions. Beat until well blended. Pile into a buttered 2 to 2 1/2-quart baking dish. Bake at 350° for 35 to 45 minutes, or until puffed and nicely browned. Serves 6. Related Recipes Lyonnaise Potatoes Cheddar Cheese Mashed Potatoes Potato Croquettes with Ham Mashed Potato Pie Fluffy Mashed Potatoes Cream Cheese Mashed Potatoes Ham and Potato Casserole Ham and Potato Skillet Ham and Potato Hash Mashed Potato Salad Chunky Potato and Ham Soup Scalloped Potatoes with Ham Creamy Scalloped Potatoes with Ham French Fries Oven Fried Potatoes II Potato Chips Country Fries Breakfast Potatoes Crispy Potato Skins Potato Croquettes or Pancakes Potato Recipes Baked & Roasted Potatoes Hash Browns Potato Casseroles Potato Salads Scalloped Potatoes
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No a of fine green beans
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 little gem lettuce
                                                                  • Yes No 1 cos lettuce
                                                                  • Yes No a cucumber
                                                                  • Yes No 1 firm carrot
                                                                  • Yes No 1 celery heart, yellow leaves
                                                                  • Yes No 1 of fresh flat leaf parsley
                                                                  • Top your green beans, leaving the tails on. Blanch the beans in boiling, salted water for 3 to 4 minutes, then drain and leave them to one side to cool down. Meanwhile tear, wash and dry the leaves of your little gem and cos lettuce. Peel your cucumber and carrot. Cut the cucumber in half lengthways, and remove and discard the inner core. Finely slice the cucumber and carrot. Finely slice the celery heart lengthways.To serve, mix all the ingredients together, add enough of your favourite dressing to coat and toss together, making sure that everything is dressed nicely.• from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  You can always splurge on fresh crabmeat, but we tested this dish with canned Chicken of the Sea lump crabmeat and liked the results. Shrimp shells render a quick stock to flavor the sauce. We used oven-ready lasagna noodles to save time.

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 5 cup diced button mushroom
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 lump, 6.5 oz crabmeat
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 1/2 tsp celery salt
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 1/4 5 oz cup crumbled goat cheese (chèvre)
                                                                  • Yes No 1 cup 2% reduced fat cottage cheese
                                                                  • Yes No 1/4 cup diced basil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 cup 1% low-fat milk
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 8 oz lasagna noodles
                                                                  • Yes No 2 8 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat oven to 375°.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.
                                                                  • Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
                                                                  • Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
                                                                  • Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
                                                                  • Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle

                                                                  A quick 20-minute marinade adds bold flavor to the shrimp before they cook on the grill. Serve with a favorite beer or a tall glass of iced tea.

                                                                  Ingredients
                                                                  • Yes No 48 2 lb large shrimp
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp bottled minced garlic
                                                                  • Yes No 2 tbsp steak sauce
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
                                                                  • Prepare grill.
                                                                  • Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.
                                                                  • Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.
                                                                  Yields: 6servings (serving size: 1 kebab)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz 57
                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz 57
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb wings
                                                                  • Yes No 1/2 a head of garlic, unpeeled and bashed
                                                                  • Yes No celery
                                                                  • Yes No 2 leeks
                                                                  • Yes No 2 onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No 3 bay leaves 2 sprigs of fresh rosemary
                                                                  • Yes No 5 sprigs of fresh parsley 5 sprigs of fresh thyme
                                                                  • Yes No black peppercorns 101/2 pintscoldwater
                                                                  • Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3—4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in color. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2—3 months.Try this: If you still think you can’t be bothered to make stock, then use some good chicken bouillon, or simply buy it premade.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  This dish is great cold, so plan to take leftovers to work. Store your bottle of dark sesame oil in the fridge. The oil will solidify, so let it come to room temperature before measuring.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup rice vinegar
                                                                  • Yes No 1/3 cup light soy sauce
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp asian chili garlic sauce
                                                                  • Yes No 16 oz spaghetti
                                                                  • Yes No 1 15 oz baby corn
                                                                  • Yes No 1 8 oz sliced water chestnuts
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1 cup thinly sliced snow peas
                                                                  • Yes No 1/3 cup diced scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Whisk together first 6 ingredients in a medium bowl; set aside.
                                                                  • Cook spaghetti according to package directions in a large Dutch oven; drain and return pasta to Dutch oven.
                                                                  • Pour vinegar mixture over hot cooked pasta. Add baby corn and next 5 ingredients, and toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.
                                                                  • Note: For testing purposes only, we used Lee Kum Kee Chili Garlic Sauce, found in the Asian section of large supermarkets.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee

                                                                  Truly the sum of its parts, this recipe comprises elements that are each delicate in their malt flavor—the cake, Vanilla Malt Frosting, and malted milk balls—but that together form a treat even the best soda jerk couldn’t top. What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store. This recipe was featured as part of our Easy-Bake Birthday Cakes story.

                                                                  Ingredients
                                                                  • Yes No 2 cup malted milk powder
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 3/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 2/3 cup vegetable oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 1/3 cup milk
                                                                  • Yes No 1 recipe vanilla malt frosting
                                                                  • Yes No 1 cup malted milk balls
                                                                  • Heat the oven to 325°F and arrange the rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
                                                                  • Combine malted milk powder, flour, cocoa powder, salt, and baking soda in a large bowl, and whisk to aerate and break up any lumps. Set aside.
                                                                  • Combine eggs, sugar, oil, and vanilla in a separate large bowl, and whisk until combined and smooth. Add 1/3 of the flour mixture, and whisk until just incorporated. Add 1/2 of the milk, and whisk until smooth. Continue with remaining flour mixture and milk, alternating between each and whisking until all ingredients are just incorporated and smooth.
                                                                  • Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
                                                                  • Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
                                                                  • To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a basecoat, or crumb layer, and it will be covered up later.) Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press malt balls into the frosting around the sides of the cake and serve.
                                                                  Yields: 1double-layer 8-inch cake (10 to 12 servings)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    cardboard

                                                                  This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)

                                                                  Ingredients
                                                                  • Yes No 36 2 pieces chicken wing pieces
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/4 tsp worcestershire sauce
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 tbsp louisiana hot sauce
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No celery stick
                                                                  • Yes No blue cheese dressing
                                                                  • Preheat oven to 425 degrees F. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. These are always served with celery sticks and blue cheese dressing on the side.
                                                                  Cuisine:YesNolouisiana
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    frank's
                                                                  • Yes No
                                                                    brand
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Frank's
                                                                  • Yes No
                                                                    brand

                                                                  This is a wonderful salad that you can make with winter pantry staples, such as dried lentils and a lone sweet potato or two. The sweet potatoes are cubed, tossed with seasoning and chopped onions, then roasted until caramelized. While the potatoes roast, you can cook the lentils and chop the red pepper. Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy.

                                                                  Ingredients
                                                                  • Yes No 2 sweet potato
                                                                  • Yes No 1 red onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 sazon goya
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1/2 cup crumbled queso fresco cheese
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 400 degrees. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool. While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt. Simmer lentils gently until tender, about 25 minutes. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    goya
                                                                    Brands:
                                                                  • Yes No
                                                                    Goya

                                                                  Parsley rather than lettuce acts as the base for an unusual and hearty salad. Mushrooms, cherry tomatoes, scallions, and pine nuts make this an interesting mix indeed. Be sure to use curly parsley. The flat variety won't stand up to the dressing; the leaves get plastered together rather than combining nicely with the other ingredients.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No 1 tbsp wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 1/2 qt curly parsley leaves
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 1/2 cup cherry tomato
                                                                  • Yes No 1/4 lb button mushroom
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
                                                                  • In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking.
                                                                  • Add the parsley, scallions, tomatoes, and mushrooms and toss. Top with the pine nuts.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Fresh rosemary brings out the natural sweetness found in wheat. These rolls are best served warm from the oven.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp light butter
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 1 2/3 cup bread flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in sugar and next 5 ingredients.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour to yeast mixture; stir until smooth. Gradually stir in bread flour to make a thick batter. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Stir batter down; spoon into 15 muffin cups coated with cooking spray. Cover and let rise in a warm place 15 to 20 minutes or until batter rises to top of muffin cups.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.
                                                                  Yields: 15rolls (serving size: 1 roll)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1 lb frozen strawberries
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 4 inch, 1 1/2 oz frozen waffles
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Combine confectioners' sugar, strawberries and lemon juice in bowl of a food processor or blender. Process until chunky. (This will yield about 2 cups strawberry sauce.)
                                                                  • Toast waffles according to package directions. Let waffles cool slightly and cut each into quarters.
                                                                  • Place a scoop of ice cream in center of a bowl or plate. Spoon a small amount of strawberry sauce over and around ice cream. Stick 4 waffle wedges into each serving of ice cream. Top with dollops of whipped cream or other whipped topping, if desired. Serve with remaining strawberry sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 eggs
                                                                  • Yes No milk
                                                                  • Yes No fine breadcrumbs
                                                                  • Yes No sugar
                                                                  • Yes No 4 tbsp 4 level tablespoons jam
                                                                  • Preheat the oven to 150ºC/300ºF/gas 2. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned. • from Happy Days with the Naked Chef
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix

                                                                  Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. This recipe goes with Roasted Pork Tenderloin

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 cup diced pineapple
                                                                  • Yes No 3/4 cup chopped peach
                                                                  • Yes No 3/4 cup chopped nectarine
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.
                                                                  Yields: 28servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 head bibb lettuce
                                                                  • Yes No 2 head frisée, inner light green leaves only
                                                                  • Yes No 1/3 cup dill weed
                                                                  • Yes No 1/3 cup flat parsley leaves
                                                                  • Yes No 1 cup frozen artichokes
                                                                  • Yes No 3/4 cup grape
                                                                  • Yes No 1/2 seedless cucumber, very
                                                                  • Yes No 1/2 small red onion, very
                                                                  • Yes No 1/4 cup pitted kalamata olive
                                                                  • Yes No 1/2 lb greek feta cheese
                                                                  • In a small bowl, whisk the olive oil with the red wine vinegar and Dijon mustard until emulsified. Season the dressing generously with salt and pepper.
                                                                  • In a large bowl, toss the Bibb lettuce with the frisée, dill, parsley leaves, artichokes, tomatoes, cucumber, onion and olives. Add the dressing and toss well until evenly coated. Add the sliced lamb and feta cheese and toss gently. Transfer the lamb salad to chilled plates and serve immediately.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 6 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2 lb prepared frozen mashed potatoes
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup meat loaf mixture
                                                                  • Yes No 1 1 cup large carrot
                                                                  • Yes No 1 1 cup celery rib
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1/2 cup frozen peas
                                                                  • Yes No 1 14 oz potatoes
                                                                  • Heat oven to 400 F. In a saucepan, gently heat mashed potatoes and milk, stirring occasionally, until well combined. Remove from heat and stir in butter. Set aside. Heat olive oil in a large skillet over medium-high heat. Add meat-loaf mixture and cook, breaking up with a spoon, until browned, 5 to 7 minutes. Add carrot and celery, and cook 5 minutes. Sprinkle in flour, stir, then add chicken broth. Simmer 3 minutes and remove from heat. Add peas and whole potatoes. Spoon into an ovenproof casserole and top with the mashed potatoes. Bake until the top is golden, about 40 minutes.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake

                                                                  Similar to panettone in its sweet yeastiness, pandoro (“golden cake”) is also known as a Christmastime treat. With its long preparation time, special star-shaped mold, and tall stature, it is a bit of a challenge to make at home, but worth the effort. Traditionally, pandoro is flavored with lemon zest or citron, but here we used orange zest. Special equipment: Star-shaped pandoro molds can be found at specialty kitchen stores or online. Game plan: Some ovens come with a “proof” setting; if yours does, set it to 90°F. A consistently warm environment will help the dough rise more quickly. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 oz, 2 1/4 teaspoons active dry yeast
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 tsp orange zest
                                                                  • Yes No powdered sugar
                                                                  • Yes No tuaca mascarpone cream
                                                                  • Yes No slivered almond
                                                                    For the starter:
                                                                  • Place all ingredients in the bowl of a stand mixer and whisk gently to combine. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.
                                                                    For the cake:
                                                                  • Coat a large bowl with butter; set aside.
                                                                  • Add 1 1/2 cups of the flour to the starter and, using the hook attachment on a stand mixer, mix on low until incorporated, about 1 minute. Add 1/4 cup of the sugar and mix until incorporated, about 1 minute. Add 3 of the egg yolks, mixing until each is incorporated before adding the next. Add half of the butter pieces, 1 or 2 at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 3 to 5 minutes more.
                                                                  • Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Clean the mixer bowl.
                                                                  • Gently place risen dough in the bowl of the stand mixer. Add remaining 1 1/2 cups flour, remaining 1/4 cup sugar, remaining 3 egg yolks, the whole egg, salt, vanilla, and zest. Turn the mixer to low and, using the hook attachment, knead until incorporated, about 1 minute. Add remaining half of the butter pieces, 1 or 2 pieces at a time, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until dough is sticky and stringy, about 5 to 8 minutes more. Meanwhile, coat a large bowl with butter. Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
                                                                  • Thoroughly coat a 9-cup pandoro mold with 1 to 2 tablespoons melted butter using a pastry brush. Sift flour into the mold to evenly coat, then tap out the excess (make sure to get all of the corners to prevent any sticking).
                                                                  • Remove the risen dough from the bowl and transfer to the prepared mold (the dough should fill the pan about halfway). Cover with plastic wrap and allow to rise in a warm spot until the dough is about a 1/2 inch from the top of the pan, about 1 hour. Meanwhile, heat the oven to 375°F and arrange a rack in the lower third.
                                                                  • Bake the pandoro for 15 minutes, then reduce the heat to 325°F and bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes more.
                                                                  • Cool on a wire rack for at least 10 minutes. Gently remove the cake from the pan and let cool completely on the rack, about 1 hour.
                                                                    To serve:
                                                                  • When the cake has cooled completely, turn it upside down and dust generously with powdered sugar. Serve with Tuaca-Mascarpone Cream and toasted almonds.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Look for "100 percent whole wheat" or "100 percent whole grain" on the label. The bread and tomatoes in this recipe supply about 20 percent of the day's fiber, while the touch of sharp Parmesan boosts a serving to provide 10 percent of daily calcium needs.

                                                                  Ingredients
                                                                  • Yes No 6 1 1/2 lb plum tomato
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 oz whole wheat bread
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp minced oregano
                                                                  • Yes No 1/2 tsp minced thyme
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Preheat oven to 375°.
                                                                  • Scoop pulp and seeds from tomato halves into a sieve over a bowl; press with a spoon. Reserve 1/4 cup liquid in bowl. Discard pulp mixture.
                                                                  • Place tomato halves, cut sides up, in an 11 x 7-inch baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Place bread in a bowl; drizzle with tomato liquid. Stir in remaining 1/4 teaspoon salt, basil, oil, oregano, thyme, and garlic. Fill tomato halves with bread stuffing, pressing gently. Sprinkle each with 1/2 teaspoon cheese. Bake at 375° for 12 minutes or until thoroughly heated.
                                                                  Yields: 4servings (serving size: 3 tomato halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 6 brined grape leaves
                                                                  • Yes No two 6 oz skinless bluefish fillets
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 anchovy
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 2/3 cup seedless red grape
                                                                  • Yes No 1/2 small red onion
                                                                  • Light a grill. Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.
                                                                  • In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.
                                                                  • In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.
                                                                  • Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.
                                                                  Yields: 2
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For a more sophisticated variation, beat the eggs together with fresh minced herbs and rub the bread with a little roasted garlic before you start. This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

                                                                  Ingredients
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Cut or tear a 2-inch hole out of the center of each slice of bread.
                                                                  • Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the bread slices. Crack an egg into each bread hole, season with salt and pepper, and cook until the bottoms are golden brown, about 3 to 4 minutes. Using a flat spatula, flip and cook until the second side is golden brown, about 3 minutes more for runny yolks. Serve immediately.
                                                                  Yields: 2servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  First, sauté the chops, then make the flavorful gravy in the same pan.

                                                                  Ingredients
                                                                  • Yes No 1 cup fat-free, reduced sodium beef broth
                                                                  • Yes No 2 tbsp non-fat milk
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 2 oz, 1/4 inch thick boneless center cut loin pork chops
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
                                                                  • Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.
                                                                  Yields: 4servings (serving size: 2 pork chops and 1/4 cup sauce)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mince
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp thai red curry paste
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 large fresh lemongrass stalk, bottom two thirds of the inner bulb only
                                                                  • Yes No 2/3 cup mirin
                                                                  • Yes No one 15 oz