null recipes.

By: David Poran, Balducci's Food Lover's Market, Washington, D.C.

MyRecipes

Steps:

combine
dip
dredge
bake
pour
fry
drain
sprinkle
serve

Supplies:

paper

Gingered Pumpkin Pie

A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.

Ingredients

1/2 15 oz refrigerated pie dough
10 gingersnap cookie
2 tbsp sugar, granulated
1 tbsp all purpose flour
2 tbsp butter
3/4 cup sugar, granulated
1 1/2 tsp cinnamon, ground
1/2 tsp ginger powder
1/4 tsp salt
1/4 tsp nutmeg, ground
1 15 oz unsweetened pumpkin
1 12 oz evaporated fat free milk
1 large egg
3 large egg white

Preheat oven to 350°.
Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.
Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.
Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Cuisine:

american

Yields: 8servings (serving size: 1 wedge)

By: Cooking Light

MyRecipes

Steps:

roll
freeze
combine
pour
bake
sprinkle

Equipment:

pillsbury

Brands:

Pillsbury

Pomegranate-Cider Baked Apples With Sugared Piecrust Strips

Prep: 15 min., Cook: 20 min., Bake: 42 min., Stand: 10 min. Pomegranate juice is reduced when the consistency changes from liquid to a syrup-like thickness.

Ingredients

3/4 cup chopped pecan
1 16 oz pomegranate juice
3/4 cup apple cider
1/2 cup firmly packed golden brown sugar
1/2 tsp cinnamon, ground
1/4 tsp kosher salt
1/4 tsp black pepper
8 small granny smith apple
1/4 cup butter
piecrust strips

Place pecans in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until nuts are toasted.
Cook pomegranate juice in a large saucepan over medium-high heat, stirring often, 18 to 20 minutes or until reduced to 1/3 cup. Remove from heat, and carefully stir in apple cider. Pour cider mixture into a lightly greased 8-inch square baking dish.
Stir together brown sugar, next 3 ingredients, and toasted pecans.
Cut 1/2 inch from top of each apple. Place about 3 Tbsp. of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with butter.
Bake apples at 400° for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples, and serve with Sugared Piecrust Strips.

Cuisine:

washington

Yields: 8servings

MyRecipes

Steps:

bake
cook
juice
stir
pour
grease
serve

Garlicky Sweet Potatoes

10 m

Garlicky Sweet Potatoes

Ingredients

4 1 1/2 lb medium organic sweet potato
1/4 cup olive oil
1 tsp salt
4 clove organic garlic

Preheat oven to 400ºF. Place potatoes on a large baking sheet and toss with 3 Tbsp. olive oil and salt. Roast until browned, 30 to 40 minutes, turning over once halfway through baking time.
Combine garlic and remaining Tbsp. oil in a small bowl. Brush sweet potatoes with garlic and oil and roast until garlic is cooked, 2 to 3 minutes.

Yields: 8

Prep Time: 10 minutes
Total Time: 10 minutes

By: All You

MyRecipes

Steps:

bake
roast
combine
brush
cook

Creamy Ricotta Tart with Pine Nuts

Ingredients

1/2 cup pine nut
1 1/2 cup all purpose flour
1 cup sugar, granulated
pinch salt
1 4 oz stick unsalted butter
1/2 cup water
6 oz cream cheese
1 cup ricotta cheese
3 large egg yolk
2 large egg

Preheat the oven to 350°. In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes. Transfer to a plate and let cool.
In a food processor, combine 1/4 cup of the toasted pine nuts with the flour, 2 tablespoons of the sugar and the salt; process until finely ground. Add the butter and pulse until a crumbly dough forms. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven for about 25 minutes, or until just set. Carefully remove the foil and pie weights and bake the shell for about 10 minutes longer, or until golden. Let cool completely.
In a small saucepan, combine the remaining sugar with the water and bring to a boil, stirring. Let the sugar syrup cool slightly.
In a clean food processor, pulse the cream cheese with the ricotta until smooth. Add the egg yolks and whole eggs, 1 at a time, and process until smooth. With the machine on, add the sugar syrup in a thin, steady stream and process until smooth.
Pour the custard into the tart shell and bake for about 20 minutes, or until almost set. Scatter the remaining 1/4 cup of toasted pine nuts on top and bake for about 10 minutes longer, or until the custard is set. Let the tart cool completely before serving.

Yields: 111-inch tart

By: Giada De Laurentiis

Steps:

combine
refrigerate
bake
boil
pour
serve

Supplies:

pine wood
foil

Chicken Breasts in Creamy Coconut Sauce

40 m

Chicken Breasts in Creamy Coconut Sauce

Chicken in coconut sauce is an easy and delicious Colombian dish. Onions and red peppers help to season the creamy sauce made with coconut milk. The coconut flavor is subtle - not overpowering or overly sweet. Chicken in coconut sauce is fairly quick to prepare, making it a good weeknight choice. It's out of this world when served with Colombian coconut rice.

Ingredients

1 1/2 lb chicken breast half (boneless, skinless)
1 tsp garlic salt
1/2 tsp cumin seed
4 tbsp olive oil
1 tbsp vinegar
3/4 cup diced white onion
1 red bell pepper
2 clove garlic
1 sazon goya seasoning
1 13.5 oz coconut milk
1 tbsp flour

Slice the chicken breasts in half horizontally, to make thinner pieces. Toss the chicken breasts with the oil and vinegar. Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper. Let them marinate for about an hour if possible, or overnight. Heat a large heavy skillet over medium high heat. Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown. Remove chicken to a plate and set aside. Add chopped onion, red pepper and garlic to the skillet. Stir in Sazon Goya seasoning, and sauté vegetables until soft and fragrant. Whisk flour into coconut milk, then add coconut milk to the skillet. Add the chicken breasts. Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook). Serve warm over rice.
Serves 4-6.

Cuisine:

world

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

By: Marian Blazes

About.com

Steps:

sprinkle
marinate
sauté
chop
stir
cover
simmer
cook
serve

Equipment:

goya

Brands:

Goya

Easy Turkey Chili with Kale

(and a snowy day) to share it...

Ingredients

it used to have kidney beans, but we have a family member who doesn't like them, and since we're married to said family member, we switched to black beans, now we
black beans and corn are such nice playmates, and frozen corn is so good, we made that a staple
we went from white meat turkey to the darker, 93% lean kind, it not only adds more flavor but also crumbles much, much better
this is the first time we've ever actually written down the spice measurements, even though we get a consistent taste every time, our mix is equal sweet and spicy but you adjust yours and make it your own
spinach towards the end of cooking, healthy
olive oil
1.3 lb 93% lean ground turkey
1 medium onion
3 clove garlic
2 tbsp brown sugar
1 tbsp chili powder
1 1/2 tbsp cumin seed
2 tsp oregano leaves, dried
2 tsp salt
1 tsp black pepper
2 tbsp tomato paste
2 14.5 oz diced tomato in can
1 15 oz black beans in can
1 cup frozen corn kernel
1 1/4 cup chicken broth
1 small bunch lacinato kale

Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with salt and pepper, and cook, breaking apart into crumbles with a wooden spoon, until cooked through, about 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
If you want to pour off some of the remaining fat, you can (we don't). But leave enough to coat the bottom of the pot. Reduce the heat slightly and add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until softened. (If you use a green pepper, add it here with the onion.) While the onions and garlic are cooking, combine the brown sugar, chili powder, cumin, oregano, salt, and pepper in a small bowl, mixing with a fork.
Add the spice mixture and tomato paste to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the tomatoes and stir, picking up any brown bits from the bottom of the pot.
Raise the heat to medium and add the meat, beans, corn, and chicken broth to the pot. Bring the mixture to a simmer, then lower the heat, cover, and cook for 20 minutes. Add the kale and continue cooking, covered, for about 15 more minutes.

Cuisine:

tex-mex

Yields: 5

By: Elizabeth Passarella

the kitchn

Steps:

cook
pour
coat
combine
mix
stir
simmer
cover

Equipment:

minute

Brands:

Minute

spaghetti with shrimp and arugula (spaghetti con gamberetti e rucola)

This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen shrimp in supermarkets these days, so it?s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavor. A real crowd-pleaser. Finish off with good-quality olive oil and wild arugula full of flavor and you?ll be laughing. PS If using frozen shrimp, make sure they?re thawed out.

Ingredients

1 lb 1 lb dried spaghetti
sea salt and freshly ground black pepper
extra virgin olive oil
2 cloves of garlic
12 dried red chilies
1lb raw shrimp
small 1 wineglass of white wine
6 tbsp sun dried tomatoes
zest and 1 lemon
2 handfuls of arugula

This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavors was great, and very accessible to us back home in Britain. You can buy very high-quality frozen shrimp in supermarkets these days, so its a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavor. A real crowd-pleaser. Finish off with good-quality olive oil and wild arugula full of flavor and youll be laughing. PS If using frozen shrimp, make sure theyre thawed out.Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chili. As the garlic begins to color, add the shrimp and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped arugula, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the arugula leaves.

Yields: 4

Jamie Oliver

Steps:

finish
cook
boil
fry
sauté
puree
simmer
drain
juice
chop
sprinkle
grate

Equipment:

minute

Brands:

Minute

Mixed Mushroom Soup

When it comes to healing foods, mushrooms receive high marks. Oyster and shiitake may lower cholesterol, stimulate the immune system, and prevent cancer, while cremini offer selenium and a host of B vitamins. 187 calories; 9 g protein; 8 g fat; 23 g carb; 4 g fiber

Ingredients

1 oz dried porcini mushroom
2 tbsp olive oil
2 leek
salt and pepper
1 garlic clove
1 lb assorted mushrooms
1/2 tsp fennel seed
2 bay leaf
1 tbsp tomato paste
1 14 1/2 oz diced tomato in can
1/2 cup marsala wine
4 cup vegetable broth

Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

Yields: 7cups

By: Body+Soul

Steps:

soak
chop
sieve
cook
simmer
serve

Braised Lettuce with Bacon, Shallots, and Peas Recipe

Crisp peas, sweet shallots, a dash of wine, and crumbly bacon jazz up romaine lettuce and provide a nice alternative to a side salad. Experiment with other kinds of lettuce, but keep in mind that the cooking time will be shorter for more delicate lettuces.

Ingredients

2 tbsp olive oil
3 slice bacon
3 shallot
2 garlic clove
2 head romaine lettuce
1/4 cup white wine
1 cup low-sodium chicken broth
2 cup frozen peas
1 tsp unsalted butter
salt and pepper

Heat oil in medium frying pan over medium heat until it starts to shimmer. Add bacon and cook until crispy, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain; set aside.
Add shallots and garlic to the pan and cook until shallots become translucent but do not color, about 2 to 3 minutes. Add romaine, cut side down, and brown, turning occasionally until wilted, about 6 minutes. Remove lettuce from the pan.
Add wine to the pan, using a wooden spoon to dislodge any browned bits from the bottom. Simmer until reduced by half, about 2 minutes. Add broth, bring to a boil, then reduce to a simmer. Return lettuce to the pan and simmer, covered, until lettuce can be easily pierced with a knife, about 8 minutes. Uncover, add peas, increase heat to high, and boil until the cooking liquid has reduced to a glaze. Add butter and swirl until melted. Taste and season with salt and pepper as needed. Serve topped with reserved bacon.

Yields: 4servings

By: Sophie Brickman

Chow

Steps:

fry
cook
drain
simmer
boil
cover
glaze
melt
serve

Supplies:

paper

Creamy, Light Macaroni and Cheese

1 h 25 m

Creamy, Light Macaroni and Cheese

Ingredients

3 cup cubed butternut squash
1 1/4 cup fat-free, reduced sodium chicken broth
1 1/2 cup non-fat milk
2 garlic clove
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fat free greek yogurt
1 1/4 5 oz cup shredded gruyère cheese
1 4 oz cup grated pecorino romano cheese
1/4 1 oz cup finely grated parmigiano-reggiano cheese
1 lb uncooked cavatappi
vegetable oil cooking spray
1 tsp olive oil
1/2 cup panko bread crumb
2 tbsp chopped parsley

Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Cuisine:

american

Yields: 8(serving size: 1 1/3 cups)

Total Time: 1 hour 25 minutes

By: Sidney Fry, MS, RD

MyRecipes

Steps:

combine
boil
simmer
steam
blend
stir
cook
drain
spread
bake
coat
sprinkle
serve

Doughnuts in Cardamom Syrup

3 h

Doughnuts in Cardamom Syrup

These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.

Ingredients

1 3/4 cup water
2 active dry yeast
3 3/4 cup all purpose flour
2 cup sugar, granulated
3/4 tsp salt
1 cup sliced almond
2 tbsp lemon juice
2 tsp cardamom, ground
1 tsp rose water
vegetable oil

In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.

Cuisine:

jewish

Yields: 40doughnuts

Cook Time: 60 minutes
Total Time: 3 hours

By: Esther Sabach

Steps:

combine
stir
knead
cover
spread
bake
juice
simmer
fry
drain
dip
sprinkle
serve

Equipment:

minute

Supplies:

paper

Brands:

Minute

Dutch Spice Cookies

45 m

Dutch Spice Cookies

These simple almond and spiced cookies can be made in less than an hour. Use cookie cutters to make fun shapes for a party or cookie swap.

Ingredients

3/4 cup butter
1 cup firmly packed brown sugar
2 tbsp milk
1 1/2 cup all purpose flour
1/4 cup ground almonds
2 tsp cinnamon, ground
1 tsp cloves, ground
1/2 tsp nutmeg, ground
1/2 tsp baking powder

In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until smooth. Beat in milk. In another bowl, mix flour, almonds, cinnamon, cloves, nutmeg, and baking powder; stir or beat into butter mixture until well blended (if mixture is crumbly, squeeze into a smooth, compact ball).
Divide dough in half. Flatten each portion into a 1-inch-thick disk. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 1/8 inch thick. With a floured 2- to 3-inch cutter, cut dough into rounds (if dough becomes too soft to handle, freeze briefly until firm).
With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.
Bake cookies in a 300° oven until slightly darker brown, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.
Nutritional analysis is per cookie.

Cuisine:

dutch

Yields: 752 3/4-inch cookies

Total Time: 45 minutes

By: Sunset

MyRecipes

Steps:

mix
bake
stir
blend
roll
freeze
cook
pat

Yellow Tomato Gazpacho

This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.

Ingredients

1 1/2 cup chopped cucumber
1 cup chopped vidalia onion
1 cup coarsely chopped yellow bell pepper
6 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
2 lb yellow tomato
1 garlic clove

2 1 oz slice french bread
1 tsp extra virgin olive oil
1 cup quartered grape
1/2 cup diced cucumber

To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
Preheat oven to 375°.
To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.

Cuisine:

spanish

Yields: 8servings

By: Cooking Light

MyRecipes

Steps:

combine
pour
puree
cover
refrigerate
bread
coat
spread
bake
serve

Spinach-and-Cheese Omelet

14 m

Spinach-and-Cheese Omelet

Ingredients

2 large egg
1 tbsp butter
1 cup coarsely chopped spinach
1/3 cup chopped tomato
1/8 tsp salt
1/3 cup shredded swiss cheese
1/8 tsp black pepper

Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.

Cuisine:

southern

Yields: 1serving

Prep Time: 14 minutes
Total Time: 14 minutes

MyRecipes

Steps:

blend
pour
melt
cook
cover
serve
sprinkle

Equipment:

minute

Brands:

Minute

Lemon-Espresso Bites

35 m

Lemon-Espresso Bites

Ingredients

1 cup sliced almond
2 tbsp sugar, granulated
1 cup powdered sugar
3 large egg white
pinch salt
1/2 tsp pure vanilla extract
1 lemon
6 tbsp heavy whipping cream
2/3 cup chopped bittersweet chocolate
1 tsp instant espresso powder

Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

Yields: 16

Prep Time: 15 minutes
Total Time: 35 minutes

By: Martha Stewart Living

Steps:

stir
mix
juice
bake
boil
pour
spread
dust

Varga Strudel Cake Recipe - Hungarian Vargabeles

2 h 15 m

Varga Strudel Cake Recipe - Hungarian Vargabeles

This recipe for Hungarian varga strudel cake or vargabeles is unusual in that a strudel dough base is topped with a mixture of sauteed noodles, cottage cheese, eggs, sugar, raisins and sour cream. It's from George Lang's Cuisine of Hungary (Wings Books, 1994). Lang says some cooks place the noodle filling between multiple layers of strudel dough like a lasagna, while others roll the strudel dough around the noodle filling as for any other strudel. Makes 8 servings of Hungarian Varga Strudel Cake or Vargabeles

Ingredients

3/4 cup all purpose flour
8 oz butter
pinch salt
1/4 cup water

1 1/4 cup all purpose flour
1 large egg
pinch salt
1 cup water

1 3/4 lb cream style cottage cheese
5 large egg
1 cup sugar, granulated
1/2 cup sour cream
1/4 cup golden raisin
1/2 pulverized vanilla bean
vanilla and sugar

To make the strudel dough: In a medium bowl, combine 3/4 cup flour, 1/4 teaspoon melted butter, pinch salt and 1/4 cup water until you have a smooth dough. You may have to add more water, depending on the flour. Let rest 30 minutes. To make the noodles: In a medium bowl, combine 1 1/4 cups flour, 1 egg, pinch salt and 1 cup water. Knead dough well and roll out thinly. Cut into 1/4-inch strips. Boil noodles till tender, then rinse with cold water. Stretch the strudel dough to a very thin sheet, and tear off the thick edges. Let the sheet rest for 15 minutes. Saute the drained noodles in 2 tablespoons butter for a few seconds and remove from heat. Push cottage cheese through a sieve and mix in 5 egg yolks, sugar, sour cream, raisins, and vanilla bean. Add sauteed noodles. Brush the rested strudel dough with melted butter, then begin folding the dough, brushing with butter after every fold, until the dough is the size of the bottom of a 13x9-inch pan. Heavily butter the pan and place the strudel dough in it. If there is any butter left from folding the strudel, add it to the cheese mixture. Beat the egg whites until stiff and fold them into the cheese mixture. Pour this filling over the strudel dough in the pan. Bake 45 minutes. About 10 minutes after the strudel is out of the oven, sprinkle with vanilla sugar.

Cuisine:

hungarian

Total Time: 2 hours 15 minutes

By: Barbara Rolek

About.com

Steps:

combine
melt
knead
roll
boil
rinse
tear
sauté
drain
sieve
mix
brush
pour
bake
sprinkle

Sweet Potato Soufflé

2 h 50 m

Sweet Potato Soufflé

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

Ingredients

3 large lb sweet potato
6 tbsp unsalted butter
1/2 cup heavy whipping cream
1/2 cup shredded gruyère cheese
2 tbsp golden brown sugar
1 tsp chopped thyme
salt and pepper
3 large egg

Preheat the oven to 350°. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.

Cuisine:

french

Yields: 12

Cook Time: 25 minutes
Total Time: 2 hours 50 minutes

By: Maria Helm Sinskey

Steps:

bake
puree
serve

Weekend Apple Pancake

? Many of you swooned over our recipe for Big Pancake (Dutch baby). Now, if you cross one of those with a tarte Tatin, you get another splendid dish: apple pancake. This recipe comes from my friend Jennie, whose Swedish-American family speaks of this longstanding breakfast tradition in hushed and respectful tones. It is the apple pancake.

Ingredients

3 medium apple
3 tbsp sugar, granulated
1 tsp cinnamon, ground
1/2 tsp ginger powder
1/3 cup butter
1/2 cup brown sugar
5 egg
1 cup milk
3/4 cup flour
1/4 tsp salt
1 tbsp sugar, granulated
1/2 tsp pure vanilla extract

Cuisine:

dutch

By: Faith Durand

the kitchn

Cranberry and Dark Chocolate Chunk Ice Cream

Ice cream in January? Are we crazy? Yes, we know that it's in the low teens outside and although the sun is shining here, it's still very, very cold outside. So ice cream may seem utterly unseasonal of us - it's just that this ice cream is one of our favorites and it's made from still seasonal cranberries. We love the tart pop of scarlet cranberries in this rich custard ice cream, side-by-side with shiny chunks of dark chocolate that melt on the tongue. This combination was inspired by one of our favorite ice cream parlors...

Ingredients

2 cup milk
2 cup cream
1 cup sugar, granulated
5 egg yolk
1 tbsp rum
6 oz premium dark chocolate, like scharffen berger

By: Faith Durand

the kitchn

Cinnamon Rolls

25 m

Cinnamon Rolls

Ingredients

1/2 cup packed dark brown sugar
3/4 tsp cinnamon
1/2 cup chopped pecan
1 lb frozen pizza dough
4 tbsp unsalted butter
1/2 cup powdered sugar
4 tbsp unsalted butter
3 tbsp cream cheese
1/4 tsp vanilla extract

Grease a 9-inch round cake pan. Mix brown sugar and cinnamon in a bowl; stir in nuts. Roll out dough on a lightly floured surface to a 15-by-7-inch rectangle. Spread butter on top; sprinkle with sugar mixture.
Starting at long edge, roll up dough, jelly-roll fashion. Moisten edges with water; pinch to seal. Cut crosswise into 16 slices. Place rolls in pan, with space between them. Cover with a clean kitchen towel; let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400ºF. Bake until tops of rolls are golden brown, 15 to 20 minutes. Let stand 10 minutes.
Make frosting: Using an electric mixer on medium speed, beat confectioners' sugar, butter, cream cheese and vanilla until light, about 2 minutes. Frost rolls. Serve warm.

Yields: 16rolls (serving size: 1 roll)

Prep Time: 25 minutes
Total Time: 25 minutes

By: All You

MyRecipes

Steps:

grease
mix
stir
roll
spread
sprinkle
seal
cover
bake
serve

Barbecued Shrimp with Cheese Grits

1 h 20 m

Barbecued Shrimp with Cheese Grits

Ingredients

2 tbsp unsalted butter
1 small onion
2 garlic clove
1 1/4 cup tomato ketchup
1/4 cup bourbon
3 tbsp apple cider vinegar
2 tbsp molasses
2 tbsp honey
2 tsp Tabasco® Brand Pepper Sauce
1 tsp chopped thyme
1/2 tsp cayenne pepper, ground
salt and pepper
1 1/2 large lb shrimp
1 tbsp vegetable oil

In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Yields: 6

Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

By: Amber Huffman

Steps:

melt
cook
stir
simmer
barbecue
puree
pour
grill
brush
grease
serve

Equipment:

tabasco
minute

Brands:

Tabasco
Minute

Fluffy, Buttery Cinnamon Rolls

4 h

Fluffy, Buttery Cinnamon Rolls

When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers go insane for them. And so do her colleagues: Racicot gathers up every bit of leftover dough, smears it with cinnamon butter and bakes it. She says there's not one staffer who doesn't dive right in.

Ingredients

1 cup milk
2 active dry yeast
1/2 cup sugar, granulated
2 8 oz stick unsalted butter
1 tsp salt
2 large egg
4 1/4 cup all purpose flour
1/2 cup packed dark brown sugar
1 tbsp cinnamon, ground
1 cup powdered sugar
2 tbsp half and half

In a small microwave-safe bowl, microwave the whole milk at high power in 30-second bursts until it's warm but not hot. Stir in the yeast and a pinch of granulated sugar and let the milk stand until foamy, about 5 minutes.
In the bowl of a standing electric mixer fitted with the paddle, beat 1 stick of the butter with the 1/2 cup of granulated sugar and the teaspoon of salt at medium speed until light and fluffy. Beat in the eggs, 1 at a time, until blended. Add 2 cups of the flour and beat at low speed until incorporated. Beat in the warm milk mixture, scraping in any yeast that has settled in the bottom of the bowl.
Switch to a dough hook. Gradually add the remaining 2 1/4 cups of flour and beat at medium speed until a soft, sticky dough forms, about 5 minutes. Scrape the dough into a large, lightly oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in bulk, about 1 hour.
Cut four 15-inch-long sheets of wax paper. Turn the dough out onto a well-floured work surface and divide it into quarters. Working with 1 piece at a time, roll the dough to a 14-by-7-inch rectangle, about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto a sheet of wax paper. Repeat with the remaining 3 pieces of dough. Transfer 2 sheets of dough to each of 2 baking sheets and freeze for about 15 minutes, until well chilled but still pliable.
Meanwhile, in a medium bowl, blend the remaining stick of butter with the brown sugar, 1 tablespoon of the cinnamon and a pinch of salt.
Evenly spread 1 sheet of dough with one-fourth of the cinnamon butter. Trim the edges to form a neat 12-by-6-inch rectangle. Working from a long side, tightly roll up the dough. Return the dough to the freezer and chill until very cold, about 20 minutes. Repeat with the remaining sheets of dough and cinnamon butter.
Butter a 10-inch springform pan. Cut the rolls 1 inch thick (you should have about 48). Arrange the cinnamon rolls, cut side up, in concentric circles in the pan, starting from the edge and working into the center. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour, until puffy.
Preheat the oven to 350°. In a small bowl, mix the confectioners' sugar with the half-and-half and the remaining 1/8 teaspoon of cinnamon.
Remove the plastic from the rolls and bake them for about 40 minutes, until golden and risen and an instant-read thermometer inserted in the center registers 180°. Let stand for 5 minutes, then run a knife around the inside of the pan to loosen the ring from the rolls. Remove the ring. Slide the rolls onto a plate, drizzle with the glaze and serve.

Cuisine:

new york

Yields: 9

Cook Time: 60 minutes
Total Time: 4 hours

By: Deborah Racicot

Steps:

microwave
stir
blend
cover
roll
bake
freeze
refrigerate
spread
mix
glaze
serve

Supplies:

paper

Deviled Eggs

Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.

Ingredients

12 large egg
1/3 cup non-fat yogurt
3 tbsp low-fat mayonnaise
1 tbsp dijon mustard
1 tsp hot sauce
1/8 tsp salt
1/8 tsp paprika
1/8 tsp black pepper
2 tbsp chopped scallion

Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.

Yields: 24servings (serving size: 1 egg half)

By: Nancy Hughes

MyRecipes

Steps:

cover
boil
drain
rinse
combine
refrigerate
sprinkle

Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata

24 m

Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata

Prep: 10 min., Stand: 20 min., Grill: 14 min. At medium-rare, the meat will feel soft and slightly springy when pressed with tongs or your finger. Medium lamb will be slightly firm and springy. Lamb chops cooked beyond medium doneness may be tough and dry. Remember, the meat will continue to cook during the five-minute standing time.

Ingredients

8 1 1/2 to 2 inch thick, 2 1/2 lb lamb loin chops
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 navel orange
lemon tarragon aïoli
orange gremolata

Trim fat from edges of lamb chops to 1/8-inch thickness. Brush both sides of lamb evenly with olive oil. Sprinkle evenly with salt and pepper. Let stand 15 minutes.
Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side (medium-rare) or to desired degree of doneness. Transfer lamb chops to a serving platter; cover loosely with aluminum foil, and let stand 5 minutes.
Cut orange into 8 wedges. Grill orange wedges, covered with grill lid, over medium-high heat (350° to 400°) 1 to 2 minutes on each side or until grill marks appear. Serve lamb chops with grilled orange wedges, Lemon-Tarragon Aïoli, and Orange Gremolata.

Yields: 4servings

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

By: Jamie Miller, Maple Grove, Minnesota

MyRecipes

Steps:

brush
sprinkle
grill
cover
serve

Supplies:

foil

Escarole Salad with Apples and Pecans

10 m

Escarole Salad with Apples and Pecans

This tasty salad recipe is from the January 2009 issue of Everyday Food.

Ingredients

1 tbsp olive oil
1 tbsp white wine vinegar
2 tsp dijon mustard
coarse salt
1 head escarole
1 apple
1/2 cup pecan

In a large bowl, whisk together oil, vinegar, and Dijon; season with salt and pepper. Add escarole, apple, and pecans. Toss and serve immediately.

Yields: 4

Prep Time: 10 minutes
Total Time: 10 minutes

By: Everyday Food

Steps:

serve

Steak Pizzaiola

Ingredients

4 tbsp olive oil
2 clove garlic
1 1/2 lb tomato
3/4 tsp oregano leaves, dried
3/4 tsp salt
1/2 tsp black pepper
1 1/2 lb sirloin steak

In a large saucepan, heat 2 tablespoons of the oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprigs or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat and simmer, partially covered, until the sauce thickens, about 15 minutes.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the steak for 5 minutes. Turn and cook until done to your taste, about 5 minutes longer for medium rare. Remove the steak and let rest in a warm spot for 5 minutes. Cut the steak diagonally into thin slices and top with the warm tomato sauce and the chopped fresh oregano, if using.

Yields: 4

Steps:

cook
simmer
cover
fry
chop

Equipment:

minute

Brands:

Minute

Best-Ever Banana Splits

30 m

Best-Ever Banana Splits

Ingredients

3 tbsp sugar, granulated
1 cup sliced almond
salt
1/4 cup cocoa powder, unsweetened
1/4 cup golden brown sugar
1 tbsp light corn syrup
1 cup heavy whipping cream
3/4 cup bittersweet chocolate chips
1 tbsp unsalted butter
1/2 tsp pure vanilla extract
2 pint vanilla and chocolate ice cream
8 small banana
cream

Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1 tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until golden. Let cool completely.
Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until melted. Stir in the vanilla.
Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with hot fudge sauce, whipped cream and candied almonds and serve right away.

Yields: 8

Total Time: 30 minutes

By: Shiho Yoshikawa

Steps:

bake
combine
cook
coat
spread
sprinkle
stir
boil
melt
serve

Supplies:

paper

Asian Rice Noodle and Shrimp Soup

32 m

Asian Rice Noodle and Shrimp Soup

Ingredients

3 oz thin rice noodles
2 tsp sesame oil
2 tsp canola oil
4 oz shiitake mushroom
4 32 oz cup boxed low sodium vegetable broth
2 cup grated carrot
1 piece ginger
1/2 medium lb shrimp
2 cup sliced scallion
2 tsp lime juice
1 1/2 tsp low-sodium soy sauce
2 tbsp chopped cilantro
2 tbsp mint

Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2-3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

Cuisine:

asian

Yields: 4servings (serving size: 1 1/4 cups)

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

By: Lori Powell

MyRecipes

Steps:

boil
soak
drain
rinse
simmer
cook
stir
juice
serve
sprinkle

Prickly Pear

Ingredients

crushed ice
2 oz silver tequila
1 oz pear liqueur
3/4 oz lime juice
1 pear
2 lime wheels

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the prickly pear and lime wheels; shake well. Strain into an ice-filled highball glass; garnish with the prickly pear and lime wheels.

Yields: 1drink

Herb-and-Veggie Meatloaf

1 h 27 m

Herb-and-Veggie Meatloaf

For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.

Ingredients

1 medium onion
1 tsp minced garlic
2 tsp canola oil
1 cup shredded carrot
1 cup roasted garlic and herb pasta sauce
1 1/2 lb extra lean ground beef
8 oz 50% less fat fresh pork sausage
1 10 oz frozen chopped spinach
1/2 cup uncooked regular oats
2 tsp italian seasoning
1 1/4 tsp salt
1 tsp black pepper
1 large egg
vegetable oil cooking spray
additional roasted garlic and herb pasta sauce

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.
Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.
Calories 203 (25% from fat); Fat 5.6g (sat 1.5g, mono 1g, poly 0.6g); Protein 26g; Carb 12g; Fiber 3.3g; Chol 82mg; Iron 2.4mg; Sodium 884mg; Calc 83mg.

Cuisine:

southern

Yields: 8servings

Prep Time: 20 minutes
Cook Time: 1 hour 7 minutes
Total Time: 1 hour 27 minutes

MyRecipes

Steps:

sauté
combine
blend
coat
cook
bake
spread
cover
serve
roast

Equipment:

prego

Supplies:

foil

Brands:

Prego

Chicken, Leek, Prune and Caerphilly Cheese Pie

35 m

Chicken, Leek, Prune and Caerphilly Cheese Pie

Leeks are the national emblem of Wales and a great dish of leeks to celebrate St David's Day is a Chicken, Leek, Prune and Caerphilly Cheese Pie.This pie recipe brings together the leek and delicious Welsh Caerphilly cheese with the addition of prunes for sweetness. The recipe is a great dish for St David's Day on March 1st, but why save it for one day, it is perfect any time of the year.

Ingredients

1 tbsp olive oil
1 tbsp butter
1 onion
3 clove garlic
4 chicken thigh
7 200g oz leeks, white parts only
2 tbsp flour
150 milliliter dry white wine
1 pint chicken stock
200 milliliter double cream
2 tsp english mustard
salt and pepper
3 ½ 100g oz prune
5 ½ 150g oz caerphilly cheese
2 55g oz mixed tarragon and flat leaf parsley
1 500g lb ready rolled puff pastry
1 egg yolk
1 tbsp double cream

Preheat oven to 180ºC / 350ºF
In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
Then add the chicken and cook for a further 5 minutes until the chicken is sealed
Add the leeks and flour stirring continually until they are well combined
Add the wine and chicken stock slowly until the sauce has thickened
Add the cream and mustard and then season
Take off the heat and stir in the prunes, cheese and herbs
Place the pie filling into a medium sized pie dish
Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife Brush the remaining egg mix over the pie
Poke a couple of small holes in the pastry to let out the steam
Cook in the oven for 25 minutes, remove from the oven and serve

Cuisine:

welsh

Total Time: 35 minutes

By: Elaine Lemm

About.com

Steps:

melt
fry
cook
seal
combine
stir
mix
brush
cover
steam
serve

Gazpacho Salad

60 m

Gazpacho Salad

Ingredients

1 pint cherry tomato
1 cup water
1 cup sugar, granulated
1 tbsp kosher salt
1 tbsp crushed red bell pepper
one 2 1/2 inch cinnamon stick

one 3 1/2 inch, 1 1/2 cup baguette
2 tbsp extra virgin olive oil
salt and pepper
1/4 thick lb sea beans
1 cucumber
2 scallion
1 tbsp sherry vinegar

CANDY THE TOMATOES: Bring a saucepan of water to a boil. Fill a bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds. Drain the tomatoes, then transfer them to the ice water to cool. Drain and peel the tomatoes, then transfer them to a small bowl.
In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves. Strain the syrup over the tomatoes and let stand until cool, 45 minutes. Drain, discarding the syrup.
MEANWHILE, PREPARE THE SALAD: Preheat the oven to 350°. On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper. Bake until golden, about 8 minutes.
Bring a medium saucepan of water to a boil. Add the sea beans and blanch for 30 seconds. Drain in a colander and cool under running water, then pat dry.
In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil. Season with salt and pepper and serve.

Cuisine:

spanish

Yields: 6

Cook Time: 35 minutes
Total Time: 60 minutes

By: Andy Nusser

Steps:

boil
blanch
drain
combine
simmer
bake
bread
pat
serve

Easy Thai Fried Ribs Recipe

30 m

Easy Thai Fried Ribs Recipe

These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.

Ingredients

4 as an appetizer
1 lb pork ribs
7 clove garlic
3/4 cup fresh coriander leaves and stem
2 tbsp fish sauce
1 tbsp sherry
1/2 cup all purpose flour
1/3 tsp salt
1/2 tsp white pepper
1 cup canola oil

Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor. Blitz to create an aromatic green marinade.
Place prepared pork ribs in a mixing bowl. Pour or scoop the marinade over. Toss well to mix and set in the refrigerator at least 20 minutes, or up to 24 hours.
In another bowl, combine the flour with the salt and white pepper, stirring well to mix.
Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate (you can pile them on top of one another). Leave as much of the green paste on the ribs as possible -- this will become part of the batter.
Heat the oil in a wok or frying pan over high heat (it should be at least 1 inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook, the oil is ready.
Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep the ribs frying nicely.
Using tongs to turn, fry the ribs at least 5 minutes on each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone - it should be white or very light pink inside.
When ribs are done, set to drain on a paper towel (or clean tea towel). Serve immediately with Thai sweet chili sauce for dipping (available by the bottle in the Asian section of most supermarkets). If desired, garnish with fresh coriander and lime wedges, and ENJOY!

Cuisine:

thai

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

By: Darlene Schmidt

About.com

Steps:

mix
pour
combine
roll
coat
fry
dip
cook
drain
serve

Equipment:

minute

Supplies:

paper

Brands:

Minute

Coconut-Cilantro Chutney

This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

Ingredients

3/4 cup shredded unsweetened shredded coconut
3/4 cup cilantro
1 small green chili pepper
1/2 cup light coconut milk
1/2 lime

Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

Yields: 1cup

By: Martha Stewart Living

Dolmathes with Avgolemono Recipe

Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common. What to buy: Grape leaves can be found in jars in many gourmet and specialty stores. This recipe was featured as part of our Greek Easter Celebration menu.

Ingredients

60
1 lb ground beef
1/2 medium yellow onion
1/2 cup white rice
6 tbsp olive oil
1/4 cup chopped flat leaf parsley
1/4 cup chopped mint
4 tsp kosher salt
1/2 tsp black pepper
2 cup low-sodium chicken broth

3 large egg
1/4 cup lemon juice
1 cup cooking liquid from the dolmathes

If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves). Remove grape leaves from the water and submerge them in the ice water bath. Drain.
If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
Lay out one grape leaf and remove the tough stem. Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
Carefully fold the top and sides of the leaf over the filling.
Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan.
Place chicken broth in a small saucepan and bring just to a boil over medium-high heat. Pour broth over dolmathes, along with remaining 2 tablespoons olive oil. Bring to a simmer over medium heat, about 6 minutes. Reduce heat to low and simmer until rice and beef are cooked though, about 20 minutes. Remove dolmathes to a serving platter. Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm. Wipe out the saucepan used to cook the dolmathes and set aside.

In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes.
Add lemon juice in a steady stream and continue beating for 1 minute more.
Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
Pour sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.
Discard any liquid that has accumulated on the platter of dolmathes. Pour sauce over warm dolmathes or serve on the side.

Cuisine:

greek

Yields: 55dolmathes

By: Marisa Churchill

Chow

Steps:

roll
boil
cook
drain
rinse
combine
mix
cover
pour
simmer
serve
juice

Equipment:

minute

Supplies:

foil

Brands:

Minute

Lemon-scented Challah Buns

This recipe goes with Fresh Salmon Burgers

Ingredients

1 1/2 tsp yeast
1/2 cup water
2 tbsp honey
2 tbsp olive oil
3 large egg
2 1/2 cup all purpose flour
1 tsp salt
1 tsp grated lemon rind
1 tsp water
dill seed

Dissolve yeast in 1/2 cup warm water in a large bowl; stir in honey. Let stand 5 minutes. Add olive oil and 2 eggs; stir well with a whisk.
Add 2 cups flour, salt, and lemon rind to yeast mixture, and stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large, lightly greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Shape dough into 8 equal balls. Place on a floured surface, and cover lightly with a damp towel or plastic wrap. Let rest 15 minutes.
Flatten each piece to 1/2 inch thick, and place on a parchment-lined baking sheet. Combine remaining 1 egg and 1 teaspoon water; brush tops of dough with egg wash, and sprinkle with dill seeds. Let rise 30 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Cool on a wire rack.

Cuisine:

jewish

Yields: 8buns

By: Erica Fickeisen

MyRecipes

Steps:

stir
knead
grease
coat
cover
bake
combine
brush
wash
sprinkle

Grilled Vegetables with Cilantro Butter

Ingredients

4 ear fresh corn, unshucked
cilantro butter
4 medium tomato
4 medium zucchini
1/2 tsp salt
1/2 tsp black pepper
garnish, fresh cilantro sprigs

Soak corn in water to cover 1 hour. Peel back corn husks, leaving husks attached. Remove silks.
Spread Cilantro Butter evenly over corn, tomato, and zucchini; sprinkle with salt and pepper. Pull husks over corn, and twist ends tightly. Place tomato and zucchini in a grill basket.
Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 to 15 minutes or until zucchini and tomato are tender, turning corn often. Grill corn 5 to 10 more minutes or until tender. (Husk edges will blacken.) Remove husks. Serve vegetables immediately. Garnish, if desired.

Cuisine:

southern

Yields: 4servings

MyRecipes

Steps:

soak
cover
spread
sprinkle
grill
serve

Chicken Alouette

Prep: 30 min., Bake: 25 min.

Ingredients

1 17 1/4 oz frozen puff pastry sheets
1 4 oz garlic and spice flavored alouette cheese
6 chicken breast half (bone-in, skin-on)
1/2 tsp salt
1/8 tsp black pepper
1 large egg
1 tbsp water

Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7- x 6-inch) rectangles; cut second sheet into 2 (7- x 6-inch) rectangles and 1 (14- x 6-inch) rectangle. Set large rectangle aside. Shape each small rectangle into an oval by trimming off corners. Spread pastry ovals evenly with cheese, leaving a 1/2-inch border around edge.
Sprinkle chicken with salt and pepper, and place in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over, pressing to seal. Place each bundle, seam side down, on a lightly greased baking sheet.
Whisk together egg and 1 tablespoon water; brush mixture over chicken bundles.
Cut designs from reserved pastry sheet, using a small leaf cutter and a small flower cutter. Score leaves with a paring knife, if desired. Use a wooden pick to make a small hole in center of flowers. Cut 6 narrow strips for stems. Dip cutouts in egg mixture, and arrange in a decorative pattern over chicken bundles. Cover and chill up to 24 hours, or bake immediately.
Bake at 400° on lower oven rack 25 minutes or until golden brown.
* 1/2 cup chives-and-onion-flavored cream cheese may be substituted for Alouette cheese.

Cuisine:

southern

Yields: 6servings

MyRecipes

Steps:

roll
spread
sprinkle
seal
grease
bake
brush
dip
cover
refrigerate

Supplies:

wooden pick

Tomato and Herb Salad with Fresh Chive Cheese

This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).

Ingredients

2 lb assorted vine ripened tomatoes
12 slice fresh mozzarella cheese
1 tsp sea salt
1 1/2 tbsp red wine vinegar
1/2 tsp honey
1/4 cup extra virgin olive oil
2 sprig marjoram
10 basil

Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.
Note: Nutritional analysis is per serving.

Yields: 8servings

By: Sunset

MyRecipes

Steps:

sprinkle
serve

Old Cake Recipes From the Past - Braunschweiger Kuchen

1 h 40 m

Old Cake Recipes From the Past - Braunschweiger Kuchen

Braunschweiger Kuchen is a popular, old coffee cake recipe which fell out of style but is a hearty and easy recipe that should be revived. Yeasted or risen cake recipes are much easier than they sound because there is no kneading and only short rises necessary before baking. Braunschweiger Kuchen from "Homopathisches Kochbuch: Eine Gedrngte Und Zugleich Grndliche Anweisung Zur..." By Friederike (Ritter) Hehn

Ingredients

2 cup flour
2/3 cup milk
1 tsp active dry yeast
1/4 lb butter
1/3 cup sugar, granulated
2 egg yolk
lemon zest
3/4 cup raisins and zante currants
2 tbsp almond
2 egg white
powdered sugar

Notes: This is a direct translation, not an interpretation, of a very old cake recipe from an old cookbook. Some of the instructions seem odd but the cake works if mixed as directed.
Use the ingredient amounts listed above for a 9 by 13 inch pan and bake for 40 minutes or until done and lightly browned in a 350°F oven.
Place a 1/2 "Maß" (kilogram) flour in a bowl, make a hole in the middle, stir 1/4 "Quart" (ca. 300 ml.) (of a cake) of yeast and lukewarm milk into the hole and mix in half of the flour to form the sponge. Set in a warm place to rise.
A typical, German work method is to place the flour in a volcano shape, pour warm milk in the crater and crumble the yeast over that. Mix slightly and set aside to foam while you work on the next step.
Stir 3/4 pound unsalted butter to cream, add 1/4 sugar, 5 egg yolks 64 grams finely chopped almonds, zest from 1/4 lemon, 1/4 pound large raisins and 1/4 pound small raisins. Stir in sponge, plus the rest of the flour and 5 egg whites which have been beaten to snow.
This is straight forward, just use the smaller amounts listed above for a 9 by 13 inch pan, otherwise you will need a large cookie sheet or 2 pans to bake the original amounts.
After the dough is mixed, beat it with a spoon until it peels back from the spoon.
Rub butter on a pan (cookie sheet), place the dough on it and smooth it to the edges with your hand. Let it rise in a warm spot. Rise time about 30 minutes.
When it has risen, spread it with melted butter and bake in an oven for 1 hour. Take it out of the oven and spread it with melted butter again, while it is still hot. Bake for 40 minutes or until done and lightly browned in a 350°F oven.
Sieve (powdered) sugar over the hot cake to the thickness of the back side of a knife, which tastes a lot better than eggs and ice cream.

Cuisine:

german

Yields: 9by 13 inch

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

By: Jennifer McGavin

About.com

Steps:

mix
bake
stir
pour
chop
rub
spread
melt
sieve

Equipment:

next step

Brands:

Next Step

Pasta Shells with Peas and Ham

30 m

Pasta Shells with Peas and Ham

Country ham—rubbed with salt and sugar, smoked for weeks, then hung to cure for at least six months—is quintessentially Southern. Because it's so salty, it's ideal as an accent in dishes like this homey pasta.

Ingredients

1 small lb pasta shells (conchigglie)
2 tbsp extra virgin olive oil
5 garlic clove
one 10 oz frozen peas
1/4 lb country ham
1 1/4 cup heavy whipping cream
1 cup chicken stock
1/4 cup grated parmesan cheese
1/3 cup chopped dill weed
salt and pepper

In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

Cuisine:

southern

Yields: 4

Total Time: 30 minutes

By: Amy Tornquist

Steps:

boil
cook
drain
simmer
stir
serve

Ham, Brie, and Apple Triple-Decker Sandwich

This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.

Ingredients

brie cheese
tart apple
3 slice pumpernickel bread
ham
fruit chutney

Layer cheese and apple onto 1 slice toasted bread. Top with another toasted slice, then
ham. Spread chutney on a third toasted slice and place on top.

Yields: 1

By: Everyday Food

Steps:

bread
spread

Parsley Pistou

10 m

Parsley Pistou

Ingredients

1 cup packed flat leaf parsley
1 garlic clove
2/3 cup extra virgin olive oil
1 tbsp grated parmigiano-reggiano cheese
1/2 tsp finely grated orange zest
salt

In a blender, puree the parsley leaves with the garlic and olive oil. Stir in the cheese and orange zest and season with salt.

Yields: 1cup

Total Time: 10 minutes

By: Steven Satterfield

Steps:

puree
stir

Snow-Capped Fruitcake

Ingredients

1 1/2 cup unsalted butter
2 1/4 cup cake flour
1 tsp baking powder
1/2 tsp cinnamon, ground
1/2 tsp salt
1 cup sliced almond
1 1/3 cup armagnac
1 cup dried pears
1 cup dried apples
1 3/4 cup dried pineapple
1/3 cup golden raisin
1 1/4 cup sugar, granulated
2 tsp grated lemon zest
3 tbsp candied ginger
7 large egg
1/4 cup apricot jam
corn starch
2 1/2 lb rolled fondant
royal icing

Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.

Yields: 9

By: Martha Stewart Living

Steps:

dust
stir
bake
cook
chop
mix
simmer
brush
roll
decorate

Supplies:

foil

Persimmon and Fennel Salad

The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.

Ingredients

2 tbsp diced shallot
2 tbsp red wine vinegar
2 tsp sugar, granulated
1 1/2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
3 cup thinly sliced fennel bulb
1/4 cup chopped chives
4 persimmon
1/4 1 oz cup crumbled goat cheese (chèvre)

Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.

Yields: 4servings

By: Cooking Light

MyRecipes

Steps:

combine
coat
serve

Cornmeal Dumplings

30 m

Cornmeal Dumplings

Cornmeal Dumplings are hearty and filling. They can be made into large dumplings and be eaten with sauteed salt fish or any type of saucy stew. When made into small dumplings, they are added to soups and hearty stews.

Ingredients

1 cup all purpose flour
1/2 cup cornmeal
1 heaping tsp sugar, granulated
1 baking powder
a pinch cinnamon, ground
water

Add all the ingredients except the water to a bowl and mix thoroughly.
Add water and knead to make a dough. Once the dough forms, knead for 2 minutes.
Cut the dough into 8 equal pieces and shape into balls.
Steam the balls in batches of 3 or 4 for 25 minutes each time. Serve while hot.
If you are not steaming, then make the balls smaller and drop into soup or stew and let cook for 25 minutes. You can opt to boil the dumplings by adding them boiling water and letting them boil for 20 minutes.

Yields: 4

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

By: Cynthia Nelson

About.com

Steps:

mix
knead
steam
serve
stew
cook
boil

Antipasto-Style Penne

A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.

Ingredients

1 medium red bell pepper
1/2 cup pitted kalamata olive
1/3 cup refrigerated pesto
3 oz prosciutto
1 7 oz oil packed sun dried tomato halves, and chopped
1 6 oz marinated artichoke hearts
8 oz penne pasta
1/2 2 oz cup grated parmigiano-reggiano cheese
1/4 cup pine nut

Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

Cuisine:

italian

Yields: 6servings

By: David Joachim

MyRecipes

Steps:

bake
broil
seal
chop
stir
cook
drain
combine
sprinkle
serve

Supplies:

pine wood
foil

Lemon-Stuffed Grilled Branzino

30 m

Lemon-Stuffed Grilled Branzino

Ingredients

four 1 lb branzino and, heads
salt and pepper
4 thyme
4 bay leaf
2 lemons 1
1 tbsp extra virgin olive oil
parsley

Light a grill or preheat a grill pan. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
Grill the branzino over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. Serve right away, passing salt, lemon wedges and parsley at the table.

Yields: 4

Cook Time: 15 minutes
Total Time: 30 minutes

By: Barbara Lynch

Steps:

grill
rub
cook
serve

Parsley Croutons Recipe

Croutons provide a nice crunch to anything they garnish, and they’re a great way to get rid of leftover bread. These were made to top our Apple-Chestnut Soup, but are also perfect for Roasted Pumpkin Soup for an herby finish to a puréed fall soup.

Ingredients

3 oz ciabatta
1/4 cup minced flat leaf parsley
2 tbsp unsalted butter
1 tbsp olive oil
kosher salt

Heat oven to 350°F and arrange a rack in the middle. Toss bread cubes and parsley in a heatproof bowl to combine.
Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with salt.
Spread bread cubes in an even layer on a baking sheet. Bake until golden brown and crispy, about 10 to 15 minutes. Let cool and store at room temperature in an airtight container for up to 3 days.

Cuisine:

italian

Yields: 3cups

By: Amy Wisniewski

Chow

Steps:

bread
combine
melt
pour
coat
spread
bake

Candied Yams Recipe

Too often candied yams are cloyingly sweet and push holiday diners over the edge. These yams have a great balance of sweet and spice for a perfect Thanksgiving turkey pairing.

Ingredients

3 1/2 lb yams, as uniformly sized as possible
2 tsp kosher salt
1 tsp cloves, whole
4 tbsp unsalted butter
1/4 cup golden brown sugar
2 tsp apple juice
2 cup minimarshmallows

Heat oven to 350°F. Place yams in a large pot (they should fit in a single layer). Cover with cold water and add salt and cloves. Bring to a boil over medium heat; cover pot and reduce heat to medium low. Simmer until yams give only a little resistance when pierced with a sharp knife, about 20 minutes. Drain yams and rinse under cold water.
Butter an 11-by-7-inch baking dish. When yams are cool enough to handle, peel and cut into 1-inch cubes. Transfer to the baking dish and set aside.
Melt butter in a small frying pan over low heat. Add sugar, stirring until dissolved. Stir in apple juice, drizzle mixture over yams, and bake, stirring occasionally, until yams are syrupy, bubbly, and completely cooked, about 20 minutes.
If topping with marshmallows, heat broiler. Sprinkle marshmallows over yams and broil until lightly toasted, about 1 minute. (Watch carefully so they don’t burn.) Serve.

Yields: 6servings

By: Francine Maroukian

Chow

Steps:

cover
boil
simmer
drain
rinse
bake
melt
fry
stir
juice
cook
sprinkle
broil
serve

Equipment:

minute

Brands:

Minute

New Year's Day Black-Eyed Peas

2 h 30 m

New Year's Day Black-Eyed Peas

Ingredients

6 tbsp extra virgin olive oil
1 extra large onion
1 extra large carrot
5 garlic clove
1 lb black-eyed peas
two 1 lb smoked ham hock
2 qt chicken stock
2 bay leaf
salt and pepper
1 small baguette, 3/4 inch thick
parmigiano-reggiano cheese

In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.
Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.
Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.

Yields: 10

Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

By: Ryan Hardy

Steps:

mince
cook
drain
boil
cover
bread
brush
rub
serve
stir
grate

Happy Birthday Cookies

With alphabet cookie cutters, you can spell out a greeting or a friend's name for a birthday surprise!

Ingredients

3/4 cup butter
1 cup powdered sugar
1 egg
1 1/2 tsp almond extract
4 cup all purpose flour
1/8 tsp salt
icing
colored sprinkles

Beat butter and sugar at medium speed with an electric mixer until creamy. Add egg and almond extract; beat until smooth. Combine flour and salt in a separate bowl; add to butter mixture, stirring until a soft dough forms. Divide dough in half; wrap in plastic wrap and chill one hour.
Roll dough to 1/4-inch thickness on a lightly floured surface. Use alphabet cookie cutters to cut out "happy birthday" cookies; place on greased baking sheets. Bake at 350 degrees for 8 to 10 minutes; cool on wire racks with wax paper underneath racks. Spoon Icing over letters and top with colored sprinkles.

Yields: 4sets of cookies.

By: Gooseberry Patch All Through The Seasons

MyRecipes

Steps:

combine
refrigerate
roll
grease
bake

Supplies:

paper

Prairie Oyster Recipe

The picture says it all!

Ingredients

1 whole egg
1 oz vodka
2 dash vinegar
1 tsp worcestershire sauce
1 tsp tomato ketchup
2 dash Tabasco® Brand Pepper Sauce
pinch salt and pepper

Carefully crack the egg into an old-fashioned glass, taking care not to break the yolk. Add the remaining ingredients and drink in one gulp.

Yields: 1drink

By: Rob Chirico

Chow

Equipment:

tabasco

Brands:

Tabasco

Caribbean Rice and Peas

This tangy Caribbean Rice and Peas recipe is a flavorful change from the typical rice and peas.

Ingredients

1 small onion
2 garlic clove
1 tbsp olive oil
2 cup basmati rice
2 1/2 cup water
1 10 oz chicken broth
1/2 cup unsweetened coconut milk
1 15 oz pigeon peas
1 tbsp chopped parsley
2 tsp grated lemon rind
1 tsp salt
parsley

Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.
* 1 (15-ounce) can field peas may be substituted.

Cuisine:

caribbean

Yields: 9servings