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                                                                  Although the egg-shaped pans, available as a set at wilton.com, are symbolic of Easter, this cake can also be baked in two 8-inch round cake pans for 25 to 30 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 cup packed sweetened shredded coconut
                                                                  • Yes No 6 oz unsalted butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 3/4 cup unsweetened coconut milk
                                                                  • Yes No seven minute frosting
                                                                  • Yes No piped spring flowers
                                                                  • Preheat oven to 350 degrees. Butter and flour
                                                                  • inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and
                                                                  • cup coconut in a medium bowl.
                                                                  • Cream butter and sugar with a mixer
                                                                  • until light and fluffy. Add eggs and
                                                                  • almond extract, and beat until incorporated.
                                                                  • Beat in flour mixture in 3 additions,
                                                                  • alternating with coconut milk,
                                                                  • and ending with flour mixture.
                                                                  • Divide batter between prepared
                                                                  • pans. Bake until golden brown and a
                                                                  • cake tester inserted in the center
                                                                  • comes out clean, 40 to 45 minutes. Let
                                                                  • cool in pans on wire racks for 30 minutes.
                                                                  • Invert cakes onto racks; let cool.
                                                                  • Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining coconut around cake.
                                                                  • Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in
                                                                  • half vertically, and serve.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3/4 stick unsalted butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 coarse cup pecan
                                                                  • For Crust:
                                                                  • Grease a 13x9 in metal pan then line with foil leaving a 2 inch overhang on both ends. Grease foil.
                                                                  • Whisk together flour, baking powder and salt in a small bowl.
                                                                  • Beat together butter and sugar in a large bowl with electric mixer on medium speed until pale and fluffy.
                                                                  • Beat in egg and vanilla.
                                                                  • Reduce speed to low and add flour mixture until just combined.
                                                                  • Press mixture evenly onto bottom of pan and chill 20 min.
                                                                  • Position rack in middle of oven and preheat to 375.
                                                                  • Bake crust until golden about 30 min. Cool in pan on rack 20 min.
                                                                  • For Topping:
                                                                  • Cook sugar in 2 1/1 to 3 qt heavy saucepan over moderate heat undisturbed until it begins to melt. Continue cooking stirring occasionally with a fork until melted and deep caramel brown.
                                                                  • Tilt pan and carefully pour in heavy cream(caramel will harden and steam).
                                                                  • Cook over moderately low heat stirring until caramel is dissolved.
                                                                  • Remove from heat and stir in vanilla, butter, salt and pecans.
                                                                  • Immediately spread over cooled crust and bake until bubbling about 20 min.
                                                                  • Cool completely in pan on wire rack about 2 hrs.
                                                                  • Run heavy knife under hot water than wipe dry and cut into squares or triangles.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Prep: 15 min., Chill: 8 hr. This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup olive oil
                                                                  • Yes No 1/2 cup white balsamic vinegar
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 2 tbsp grated lemon rind
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No romaine lettuce heart leaves
                                                                  • Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.
                                                                  • Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
                                                                  • Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.
                                                                  • Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate

                                                                  Crisp, light baguette ( French bread ) encloses this classic combo.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp mustard
                                                                  • Yes No 1 6 inch baguette
                                                                  • Yes No 2 oz brie cheese
                                                                  • Yes No 2 oz leftover roast turkey
                                                                  • Yes No 4 thin slice bosc pear
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Spread mustard on cut sides of baguette. Top one side with cheese, turkey, and pear. Top with remaining cheese. Lightly oil outside of bread.
                                                                  • If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
                                                                  • If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
                                                                  • If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
                                                                  Yields: 1
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium beef broth
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 lb top round london broil
                                                                  • Yes No 1 10 oz frozen broccoli spears
                                                                  • Yes No 1 tbsp grated orange zest
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No salt and pepper
                                                                  • Whisk together broth, soy sauce, lemon juice and cornstarch in a bowl; set aside.
                                                                  • Warm oil in a wok or large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring constantly, until no longer pink, 2 to 3 minutes.
                                                                  • Add broccoli and cook, stirring, until warmed through, about 2 minutes.
                                                                  • Stir in reserved sauce, orange zest and juice. Cook, stirring constantly, until sauce is thickened, about 2 minutes. Season with salt and pepper.
                                                                  Cuisine:YesNolondon
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 3 family size tea bag
                                                                  • Yes No 2 cup loosely packed mint
                                                                  • Yes No 1 33.8 oz peach nectar
                                                                  • Yes No 1/2 12 oz frozen lemonade concentrate
                                                                  • Yes No 1/2 cup simple sugar syrup
                                                                  • Yes No 1 1 liter ginger ale
                                                                  • Yes No 1 1 liter club soda
                                                                  • Yes No garnish, fresh peach
                                                                  • Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
                                                                  • Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
                                                                  • Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 1gal.
                                                                  • Total Time: 9 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This roast turkey recipe gets its flavor from a quick bath of spices and a flavorful Sausage-Pumpkin Corn-Bread Stuffing. To speed the cooking process, leave the turkey unstuffed; simply serve the stuffing on the side. See the "fake it" instructions, below.

                                                                  Ingredients
                                                                  • Yes No 1 10 to 12 lb turkey
                                                                  • Yes No sausage pumpkin corn bread stuffing
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • To make it...
                                                                  • Heat oven to 325º F. Remove the giblets and neck from the turkey's cavity. Put the stuffing into the bird's center and neck cavities; do not pack. Spoon any extra stuffing into a lightly greased casserole; cover and refrigerate. Tuck the turkey's wings under the back to secure the neck flap. Tie the legs together. Rub the turkey with the olive oil, then sprinkle with the chili powder, salt, and pepper. Place on a rack in an open roasting pan. Roast 3 1/2 to 4 hours (or 20 minutes per pound). Cover the turkey with a tent made of foil after 1 1/2 hours or when the skin reaches a rich, brown color. Place the covered casserole of extra stuffing in the oven with the turkey about 40 minutes before the turkey is done. Test the turkey for doneness with a meat thermometer. It should read 180º F in the thickest part of the thigh and 170º F in the breast. Let rest at least 10 minutes before carving.
                                                                  • To fake it...and save 2 1/2 hours
                                                                  • Heat oven to 325º F. Rub a 4- to 6- pound turkey breast with 1 tablespoon olive oil and sprinkle it generously with some chili powder, salt, and pepper. Place in an open roasting pan and cook 1 1/2 to 2 1/4 hours (or 20 minutes per pound) or until a meat thermometer inserted in the breast registers 170º F. Let rest 10 minutes before carving.
                                                                  Yields: 8servings, with leftovers
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This easy no-knead Eastern European dill cheese bread recipe uses dry curd cheese or farmers cheese, and is sprinkled with caraway seeds before baking. The crumb is soft and, if baked in muffin tins instead of a loaf pan, it would make great dinner rolls. Larger image of Eastern European Dill Cheese Bread.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup farmer's cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 4 tbsp chopped dill weed
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • In a medium bowl, combine yeast, warm water and sugar and let stand until bubbly. Warm the cheese slightly and mix into the yeast sponge. Transfer to a large bowl or stand mixer fitted with the paddle attachment. Add the egg, onion, melted butter, salt, baking soda, and fresh dill. Stir until blended. Add the flour and mix completely, but do not knead. The dough will be very soft, almost a batter consistency. Transfer to a lightly greased bowl, cover and let rise in a warm place for about 1 hour or until doubled. Heat oven to 350 degrees and coat a 9x5-inch loaf pan with cooking spray. Transfer risen dough to prepared pan, cover with greased plastic wrap and let rise 30 minutes. Sprinkle top with caraway seeds and bake for about 50 minutes or until an instant-read thermometer registers 190 degrees. Remove from pan and cool completely on wire rack before slicing.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 1(9x-5-inch) loaf pan
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 gherkin
                                                                  • Yes No 3 tbsp parsley
                                                                  • Yes No 2 tsp drained caper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 3/4 lb ground beef
                                                                  • Yes No 1/2 lb ground lamb
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 english muffin
                                                                  • Yes No 4 thin slice aged cheddar
                                                                  • Yes No slice tomato slices and english cucumber
                                                                  • Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.
                                                                  • In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. Season the burgers with salt and pepper.
                                                                  • Grill the English muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.
                                                                  • Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted English muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse
                                                                  • Yes No
                                                                    Minute

                                                                  Enjoy this Blondie recipe loaded with toasted walnuts and chocolate.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 3 oz dark chocolate
                                                                  • Preheat the oven to 350 degrees F. Lightly grease 8-inch square pan. Mix all ingredients, except nuts and chocolate, combine completely. Stir in nuts and chocolate. Spoon into prepared pan. Bake for 20 to 25 minutes or until middle is just done. Makes 9 to 16 pieces. For a special dessert, serve this Loaded Blondie warm with ice cream and drizzled with chocolate and/or caramel sauce.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No sparkling wine
                                                                  • Yes No stout beer
                                                                  • Pour chilled sparkling wine into Champagne flutes, filling half full. Top with an equal amount of chilled stout beer (such as Guinness Extra Stout). Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  Planter's punch is a traditional drink of welcome throughout the Caribbean. The basic recipe calls for equal parts orange and pineapple juice, guava nectar, and rum. But everyone has strong opinions about the particular flavorings and garnishes. For the best results, use fresh orange and lime juice.

                                                                  Ingredients
                                                                  • Yes No 1 cup white rum
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No 1 cup guava nectar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp angostura bitters
                                                                  • Yes No 6 cinnamon stick
                                                                  • Yes No 6 slice pineapple
                                                                  • Yes No 6 slice orange
                                                                  • Yes No 6 maraschino cherry
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Combine first 7 ingredients in a pitcher. Serve over ice. Garnish each serving with 1 cinnamon stick, 1 pineapple slice, 1 orange slice, and 1 cherry. Sprinkle with nutmeg, if desired.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, and Indian cheese, makes it lighter and more convenient.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp safflower oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tsp garam masala
                                                                  • Yes No 14 1/2 oz vegetable broth
                                                                  • Yes No 6 3 lb flat leaf spinach
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup milk greek yogurt
                                                                  • Yes No brown rice
                                                                  • Yes No 1 12 1/2 oz extra firm tofu
                                                                  • In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
                                                                  • Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
                                                                  • Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This cornbread recipe has been adapted from one by Marion Cunningham, author of "Lost Recipes."

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3/4 cup yellow cornmeal
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 tbsp distilled white vinegar
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
                                                                  • Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
                                                                  • Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.
                                                                  Yields: 14
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch. Look for them on the baking aisle at specialty stores or large supermarkets. Superfine sugar dissolves easily into the meringue for a supple texture. If you can't find superfine sugar, process granulated sugar in a blender for a minute or two. Store meringues in an airtight container for up to one day. Serve as a crowd-pleasing follow-up to the Spice-Rubbed Braised Beef.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 tsp cocoa nibs
                                                                  • Yes No 2 tsp instant coffee
                                                                  • Yes No dash salt
                                                                  • Yes No 1 tsp cocoa powder, unsweetened
                                                                  • Preheat oven to 225°.
                                                                  • Line a baking sheet with parchment paper.
                                                                  • Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended.
                                                                  • Drop batter by tablespoonfuls onto prepared baking sheet. Bake at 225° for 1 hour. Turn oven off (do not remove pan from oven); cool meringues in closed oven at least 8 hours or until crisp. Carefully remove meringues from paper. Sprinkle with 1 teaspoon unsweetened cocoa, if desired.
                                                                  Yields: 36meringues (serving size: 1 meringue)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min., Cook: 25 min.

                                                                  Ingredients
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 cup basmati rice
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No slice garnishes, orange and lemon slices, orange zest, and lemon zest
                                                                  • Stir together chicken broth, butter, orange zest, fresh orange juice, and lemon zest in a large saucepan; bring to a boil over high heat. Stir in basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in basil. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  Have yourself a Berry Little Cocktail. Stir up this light, bright drink with the tang of citrus and a splash of Champagne to add a festive fizz to your holiday bash.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup cranberry
                                                                  • Yes No 1 oz charbay ruby red grapefruit vodka
                                                                  • Yes No 2 oz champagne
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1 oz black currant juice
                                                                  • In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 cups water. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and let cool. Strain, discard liquid, and place cranberries on a tray in the freezer for at least 2 hours. Chill vodka, Champagne, and juices, then mix in a champagne glass. Garnish with skewer of 4 or 5 frozen candied cranberries. Reserve the rest for another drink.
                                                                  Yields: 1
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix

                                                                  If you like whoopie pies and pumpkin spice, this cookie is just for you.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup pumpkin purée
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/2 tsp pumpkin pie spice
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 2/3 cup cream cheese
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Heat oven to 375° F. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined. Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners' sugar until smooth and spreadable. Spread the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies. Tip: The cookies can be made up to 3 days in advance and kept in an airtight container. Whip the filling and assemble the sandwiches no more than 2 hours before serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. To lower the amount of sodium in the recipe, use a low-sodium broth and reduce the amount of salt called for.

                                                                  Ingredients
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup chopped leek
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 1/2 cup vegetable broth
                                                                  • Yes No 1/2 cup fat free half and half
                                                                  • Yes No 16 oz penne pasta
                                                                  • Yes No 1/2 cup frozen baby sweet peas
                                                                  • Yes No 1 tbsp chopped sage
                                                                  • Yes No 1/8 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup shredded italian three cheese blend
                                                                  • Yes No garnish, fresh sage leaves
                                                                  • Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
                                                                  • Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
                                                                  • Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from heat, and set aside.
                                                                  • Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
                                                                  • Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup lime juice
                                                                  • Yes No 2 1/2 tsp sugar, granulated
                                                                  • Yes No 1 12 oz light bodied wheat beer
                                                                  • Yes No 1/4 coarse tsp kosher salt
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • In a glass measuring cup, stir lime juice, sugar, and 1/3 cup water together until sugar dissolves. Fill 2 beer mugs with ice and pour half the beer into each. Top with lime mixture.
                                                                  • Sprinkle one side of each lime wedge with salt and the other with chili powder. Serve with beer.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup chickpea
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 cup tomato sauce
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No black pepper
                                                                  • In a large saucepan, cover the chickpeas with 2 quarts of water. Add the whole garlic clove and bay leaf and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas are tender, about 2 hours. Add 1/2 teaspoon of salt and simmer for 10 minutes longer. Drain the chickpeas and discard the bay leaf and garlic clove.
                                                                  • In a large, deep skillet, heat the olive oil. Add the carrots, onion and sliced garlic, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 10 minutes. Add the crushed red pepper and wine and boil over moderately high heat until the wine has reduced by half, about 4 minutes. Add the strained tomatoes and simmer over moderate heat for 5 minutes. Add 2 cups of cold water and the drained chickpeas and simmer over moderate heat until slightly thickened, about 15 minutes. Add the parsley, lemon zest and lemon juice and season with salt and black pepper. Serve at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup orange juice
                                                                  • Yes No 1 cup frozen raspberry
                                                                  • Yes No 1 1/2 cup semisweet sparkling wine
                                                                  • Yes No 3 slice orange
                                                                  • Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Farmhouse Eggs Benedict

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup self rising white cornmeal mix
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 14.75 oz low sodium cream style corn
                                                                  • Yes No 1 8 oz light sour cream
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/2 cup 2% reduced fat cheddar cheese
                                                                  • Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
                                                                  • Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
                                                                  • Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
                                                                  • Note: Nutritional analysis does not include cheese topping.
                                                                  • Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
                                                                  • Farmhouse Eggs Benedict: Prepare 1 (0.9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.
                                                                  • Per serving: Calories 334; Fat 12.9g (sat 5.1g, mono 3.7g, poly 1.2g); Protein 19.9g; Carb 34.9g; Fiber 2.6g; Chol 297mg; Iron 3.1mg; Sodium 896mg; Calc 78mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    farmhouse
                                                                    Brands:
                                                                  • Yes No
                                                                    Farmhouse

                                                                  These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup domino granulated sugar
                                                                  • Yes No 1/2 cup firmly packed domino light brown sugar
                                                                  • Yes No 2/3 cup creamy usa peanut butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 cup bisquick original all purpose baking mix
                                                                  • Yes No 2/3 dash cup almond toffee bits
                                                                  • Yes No 2/3 cup coarsely chopped usa peanuts
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • Yes No 10 oz vanilla caramels
                                                                  • Yes No 2 tbsp whipping cream
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2/3 cup nestle toll house milk chocolate morsels
                                                                  • TIP: The chocolate drizzle on the cookies will harden as it cools.
                                                                  • Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
                                                                  • Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
                                                                  • Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
                                                                  • Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    domino
                                                                  • Yes No
                                                                    bisquick
                                                                  • Yes No
                                                                    nestle toll house
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Domino's
                                                                  • Yes No
                                                                    Bisquick
                                                                  • Yes No
                                                                    Nestlé Toll House
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  but the appeal is much the same...

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 2 thick slice lemon slices one and one
                                                                  • Yes No 6 oz soda water

                                                                  The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

                                                                  Ingredients
                                                                  • Yes No 3 cup thinly sliced peach
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp grated lemon rind
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 1/4 cup vanilla fat free frozen yogurt
                                                                  • Yes No 6 tbsp fat free caramel sundae syrup
                                                                  • Preheat oven to 350°.
                                                                  • Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
                                                                  • Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
                                                                  • Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.
                                                                  Yields: 9servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.

                                                                  Ingredients
                                                                  • Yes No 1 5 lb french rib eye roast
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup 1% low-fat milk
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 2 large egg
                                                                  • Preheat oven to 450°.
                                                                  • To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast. Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.
                                                                  • To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl. Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.
                                                                  • Preheat oven to 450°.
                                                                  • To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden.
                                                                  Cuisine:YesNomadeira
                                                                  Yields: 12servings (serving size: 3 ounces beef, 2 tablespoons sauce, and 1 pudding)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 2 7 oz cup sliced unsulphured dried apple slices
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No vegetable oil
                                                                  • In a medium bowl, mix the flour with the salt and baking powder. In a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left. Add the flour and stir with a fork just until a dough forms. Gather the dough and knead until smooth. Roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours.
                                                                  • In a medium saucepan, combine the apples with the water and bring to a boil. Cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes. Add the brown sugar and mash with a fork or potato masher until blended. Stir in the raisins and let cool.
                                                                  • Cut the log of dough into 12 even pieces and roll each piece into a ball. Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. Brush the edges with water. Mound 2 heaping tablespoons of the apple filling on the lower half of each round. Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. Using a lightly floured fork, crimp the edges decoratively. Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.
                                                                  Yields: 12pies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal

                                                                  These shortbread cookies are an ideal companion to a well-made cup of coffee.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup unsalted butter
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 2 tbsp finely ground espresso beans
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
                                                                  • In a small bowl, stir espresso powder into 2 teaspoons hot water until coffee has dissolved. Add
                                                                  • coffee mixture and ground espresso beans to butter mixture; beat to combine.
                                                                  • In a medium bowl, whisk together flour and salt. Add to butter mixture, and beat on medium low speed until well combined, about 4 minutes. Cover with plastic wrap, and refrigerate until well chilled, at least 2 hours or overnight.
                                                                  • Preheat oven to 325 degrees. Shape heaping tablespoons of dough into ovals. Arrange ovals about 1 1/2 inches apart on prepared baking sheets. Using a wooden skewer dipped in flour, make an indentation in dough lengthwise to achieve the look of a coffee bean. Freeze or refrigerate until firm, about 20 minutes.
                                                                  • Bake, rotating sheets halfway through, until cookies are just beginning to brown, 16 to 18 minutes. Transfer cookies to a wire rack to cool completely. Store up to 1 week in airtight containers at room temperature.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup instant potato flakes
                                                                  • Yes No 1/4 cup fat-free mayonnaise
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/2 medium cup shrimp
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 slice center cut bacon slices
                                                                  • Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.
                                                                  Yields: 8servings (serving size: 2 stuffed egg halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.

                                                                  Ingredients
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 1 8 oz pineapple tidbits in juice
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 tbsp mexican style chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp chopped garlic
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 6 8 inch flour tortilla
                                                                  • Yes No toppings, radishes, fresh cilantro leaves, queso fresco, onions, jalapeño
                                                                  • Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
                                                                  • Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
                                                                  • Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
                                                                  • Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).
                                                                  • Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.
                                                                  • Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 10.4g (sat 2.3g, mono 3.5g, poly 1g); Protein 15.5g; Carb 17.7g; Fiber 0.8g; Chol 50mg; Iron 1.8mg; Sodium 564mg; Calc 62mg
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6tacos
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  The other day, lunchtime kind of snuck up on me, and at 1 p.m. I was scrambling to think of something that could be pulled together quickly. The soup that I came up with surprised me with its goodness and brilliant color. Already-cooked brown rice could be substituted for the white rice in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 6 cup beef broth
                                                                  • Yes No one 14 oz cup pureed canned crushed tomatoes
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 beet
                                                                  • Yes No 1/2 cup chopped pepperoni
                                                                  • Yes No 1 cup pasta shells (conchigglie)
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No salt
                                                                  • Combine rice, broth, and tomatoes in a soup pot and bring to a boil.
                                                                  • While broth comes to a boil, heat oil in a small skillet over medium-high heat until hot. Add onion and cook, stirring, until softened. Add garlic and cook, stirring, for another minute or two. Add sautéed onion and garlic, carrots, beet, pepperoni, pasta, parsley, thyme, and pepper to soup. Cook until vegetables are tender and pasta is cooked al dente, 10 to 15 minutes. Season with salt. Serve with rolls or bread and butter.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Pie Dough
                                                                   1 h 20 m

                                                                  Use this pie dough to make our Caramelized Apple Tart.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp organic sugar, granulated
                                                                  • Yes No 1/2 cup organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight.
                                                                  Yields: 74 1/2-inch tarts or one single-crust 9-inch pie
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  "I wanted an easy and delicious way to prepare fish with exotic flair. After returning home from a trip to Jamaica with a suitcase full of spices, I went to work, and this is the result." -Karen Harris, Castle Rock, CO

                                                                  Ingredients
                                                                  • Yes No 3/4 cup yogurt
                                                                  • Yes No 1 tbsp jamaican jerk seasoning
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 4 6 oz, 3/4 inch thick swordfish steak
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine the first 8 ingredients in a large bowl. Add fish, turning to coat. Cover and refrigerate for 1 hour, turning the bag occasionally.
                                                                  • Prepare grill.
                                                                  • Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook

                                                                  Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 2 cup coarsely chopped plum
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 2 1 lb medium tomato
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp harissa
                                                                  • Yes No 1 thyme
                                                                  • Yes No 1 piece vanilla bean pod
                                                                  • Yes No 1/2 tsp chopped basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup thinly sliced yellow onion
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 2 1/2 tsp red curry paste
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/3 cup light coconut milk
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 6 tbsp lemon juice
                                                                  • Yes No 7 tsp peanut oil
                                                                  • To prepare marmalade, place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often. Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often. Stir in sugar, harissa, thyme, and vanilla bean. Simmer 20 minutes or until thick. Remove from heat; cover and let stand 30 minutes. Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.
                                                                  • To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and potatoes to pan; sauté 5 minutes or until onion is tender. Reduce heat to low. Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally. Add 1 cup water and coconut milk; bring to a simmer. Cook 15 minutes or until liquid almost evaporates and potatoes are tender. Stir in lime juice and 1/4 teaspoon salt. Transfer to a bowl; cool. Partially mash potato mixture with a fork.
                                                                  • To prepare dough, combine turmeric, ginger, and cinnamon in a skillet over medium-high heat. Cook 30 seconds or until fragrant, stirring constantly. Transfer to a plate; cool.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine. Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl. Add the hot water mixture through food chute with food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
                                                                  • Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle. Place 2 tablespoons filling in the center of each dough circle. Moisten edges of dough with water; fold dough over filling to make a half moon. Crimp edges with a fork to seal. Repeat with remaining 11 dough portions and filling to form 12 samosas.
                                                                  • Heat 2 teaspoons peanut oil in a large skillet over medium-high heat. Add 6 samosas to pan; cook 3 minutes or until golden brown. Turn and cook 3 minutes or until golden brown. Transfer to a paper towel-lined plate. Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas. Serve with Plum and Tomato Marmalade.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 12servings (serving size: 1 samosa and about 2 tablespoons marmalade)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    paper

                                                                  When you roast the chicken parts first, you end up with a rich broth with extra layers of flavor and a beautiful brown color. Reducing it makes it even richer. Do try to find chicken feet for this; they really add body and depth to the final result. Game plan: Be sure to make the broth at least two to three days before the big dinner. This may look like a lot of work, but you can make the broth well in advance and freeze it. And it’s really not active work; you’ll just need to be around for the long simmering, checking in now and then to skim it. The final dish is no work at all. Simply pour boiling, seasoned broth over the sliced scallops, which will be perfectly cooked by the time you bring the bowls to the table. This recipe was featured as part of our 2006 Neo-Classic Holiday Dinner menu.

                                                                  Ingredients
                                                                  • Yes No 6 medium carrot
                                                                  • Yes No 4 large yellow onion
                                                                  • Yes No 8 lb meaty chicken parts
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 1 stems from 1 italian parsley
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 20 cup water
                                                                  • Yes No 16 packed dry pack” sea scallops
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No coarse salt and freshly ground white pepper
                                                                  • Yes No 1 chives
                                                                    For the stock:
                                                                  • Heat the oven to 425°F.
                                                                  • Place carrots and onions in a large, heavy roasting pan. Set chicken parts on top in a single layer. Slide the pan into the oven and roast for 30 minutes, or until chicken is browned. Turn chicken parts over with a big fork or tongs so that they brown evenly, and roast for another 30 to 40 minutes. Remove from oven and let cool slightly.
                                                                  • Place celery, parsley stems, ginger, and peppercorns into a large stockpot. Add chicken and roasted vegetables, but do not wash the roasting pan.
                                                                  • Place the roasting pan on the stove over medium-high heat. Add tomato paste and cook, stirring frequently, for about 2 minutes or until paste turns brick red. (Be very careful not to burn the tomato paste.) Stir 2 cups of the water into the pan and bring to a boil, scraping the bottom with a wooden spoon or spatula to loosen any browned bits. Pour into the stockpot. You’ll still have some good stuff in the roasting pan, so deglaze again with another 2 cups of the water and pour into the stockpot.
                                                                  • Pour the remaining 16 cups (4 quarts) water into the stockpot, or enough to barely cover the chicken. Bring to a simmer over medium-high heat, then turn the heat down to low, partially cover the pot, and simmer gently for 3 hours. Keep an eye on the pot to make sure it isn’t boiling—you just want steady bubbles in the center of the pot. Occasionally skim any of the gunk that rises to the surface with a slotted spoon or a ladle.
                                                                  • Strain broth through a fine mesh sieve into a clean pot or heatproof container. Then strain it again through a colander lined with a double layer of rinsed cheesecloth into a clean stockpot. Leave broth on the counter for 1 hour to cool a little more, then refrigerate it overnight.
                                                                  • The next day, scrape off the fat and the murky layer of broth at the top and discard it. (You’ll know you’ve removed it all when you get to the clear gelled broth.) Bring broth to a boil over high heat, reduce the heat so that you have a steady simmer, and reduce broth by 1/4, skimming as necessary.
                                                                  • Cool stock and refrigerate for up to 3 days, or freeze.
                                                                    To serve:
                                                                  • Blot scallops dry with paper towels and place them in a single layer on a small baking sheet or plate; freeze for 20 minutes, so that they’re easier to cut. Slice each scallop into 4 thin rounds and refrigerate.
                                                                  • When you are ready for dinner, bring broth to a boil and add salt. Divide sliced scallops among 8 soup bowls, fanning them across the bottom, and season them with salt and white pepper. Ladle 1 cup of broth into each bowl, stir, and garnish generously with chives.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (about 2 quarts stock)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No a a lemon
                                                                  • Yes No 1 medium cinnamon stick
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 5 large egg
                                                                  • Preheat the oven to 300°. Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
                                                                  • In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
                                                                  • Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
                                                                  • In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
                                                                  • To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3 1/2 lb boneless pork shoulder roast, netted
                                                                  • Yes No 1 10 1/2 oz campbell's condensed french onion soup
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 3 tbsp packed brown sugar
                                                                  • Yes No 12 hamburger rolls
                                                                  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork and sauce mixture among the rolls. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    AMP

                                                                  More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 cup hazelnuts
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 2 1/4 tsp finely grated orange zest
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 8 oz dried black mission figs
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup honey
                                                                  • Heat the oven to 300°F. Coarsely chop hazelnuts and almonds and set aside. Coat a 10-inch springform pan with butter and flour and set aside. Stir together flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves in a large bowl until evenly mixed. Add nuts and figs and stir to coat.
                                                                  • In a small saucepan, stir together sugar and honey and place over low heat. Increase heat to medium and cook, without stirring, until mixture reaches 245°F on a candy thermometer, about 6 minutes. Immediately pour over nut mixture and, working quickly, stir until dry ingredients are coated (the mixture will be very thick). Transfer to the prepared pan and, with moistened fingers, press evenly into the pan.
                                                                  • Bake until mixture has puffed slightly and has a toasty aroma, about 35 minutes. (The mixture will be soft and tacky to the touch.) Transfer to a rack to cool to room temperature, at least 1 hour. Remove from the pan and cut horizontally into thirds, then cut each third into 1/2-inch-thick bars (you should have about 36 bars).
                                                                  Yields: 36bars
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/3 cup farro
                                                                  • Yes No 1/3 cup pearled barley
                                                                  • Yes No 1/3 cup wild rice
                                                                  • Yes No one 1/2 oz piece of dried kombu
                                                                  • Yes No one 5 gram dried bonito flakes
                                                                  • Yes No 1/2 lb baby broccoli, stems
                                                                  • Yes No 4 large brussels sprout
                                                                  • Yes No 4 large cauliflower
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 quail egg
                                                                  • In each of 3 small saucepans, toast the farro, barley and wild rice over moderately high heat, tossing, until they start to smell nutty, 2 minutes. Add water to each pan to cover the grains and rice by 2 inches and bring to a boil. Cover and cook until just tender, 25 minutes for the farro and barley and 35 minutes for the wild rice. Drain and transfer all the grains and rice to a medium saucepan.
                                                                  • Meanwhile, put the kombu in a small saucepan and add 2 cups of water. Cover and simmer over moderate heat for 5 minutes; do not boil. Remove from the heat and discard the kombu. Add the bonito flakes and let steep for 2 minutes, then strain the broth into a small saucepan.
                                                                  • Light a grill. Toss the Broccolini, brussels sprouts and cauliflower with olive oil and season with salt and pepper. Grill on a perforated pan over moderate heat, turning often, until the vegetables are nicely charred and crisp-tender, 5 to 10 minutes.
                                                                  • Add 1/2 cup of the bonito broth, 2 teaspoons of the soy sauce and 1 tablespoon of the butter to the grains and heat, stirring often. Season lightly with salt.
                                                                  • Bring the remaining bonito broth to a boil. Transfer to a blender. Add the remaining 3 tablespoons of butter and 1 teaspoon of soy sauce and blend until frothy.
                                                                  • Spoon the grains into four bowls. Top with the grilled brassicas and sprinkle each serving with 2 teaspoons of the lemon juice. Top with the quail eggs and season with salt. Spoon the bonito butter froth over the eggs and grains and serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  Use this recipe to make a delicious egg white and avocado salad -- it's a Good Thing.

                                                                  Ingredients
                                                                  • Yes No 6 eggs, whites only
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No butter lettuce
                                                                  • Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb brie cheese
                                                                  • Yes No 1 1/2 small lb potato
                                                                  • Yes No 1 1/2 thick lb broccoli, tops
                                                                  • Yes No 1 1/2 lb button mushroom
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup cocktail onions
                                                                  • Heat the oven to 400°. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins.
                                                                  • Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer. Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.
                                                                  • Meanwhile, toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes. Remove the pan from the oven and then turn the oven off.
                                                                  • Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates. Serve each portion of melted Brie immediately, along with the vegetables for dipping.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    dip
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 1/2 large lb mushroom
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 6 oz clams in juice
                                                                  • Yes No 1 cup italian style bread crumb
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Remove stems from mushrooms, and chop stems. Cook chopped stems and garlic in 1/4 cup butter in a medium saucepan over medium-high heat until all of the liquid evaporates.
                                                                  • Drain clams, reserving 2 tablespoons liquid. Add clams and reserved liquid to cooked mushroom stems. Add breadcrumbs and remaining ingredients; stir.
                                                                  • Brush remaining butter on mushroom caps; place mushrooms, stemside up, on a lightly greased baking sheet or jellyroll pan. Spoon stuffing evenly into mushrooms.
                                                                  • Broil stuffed mushrooms 5 inches from heat 10 minutes or until lightly browned.
                                                                  Yields: 20mushrooms
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil

                                                                  This recipe goes with Grits Bruschetta with Tomato Salsa. This recipe goes with Grits Bruschetta with Tomato Salsa

                                                                  Ingredients
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup minced basil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine all ingredients in a small bowl; cover and let stand 1 hour. Drain before spooning atop bruschetta.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1cup.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain

                                                                  This Valentine's Day I have two hot dates: my husband, Maxwell, and our daughter, Ursula. And since Monday is neither the sexiest night of the week, nor a night when we usually eat dessert (especially the little one), it seemed like a nice excuse to come up with something different for this year's Valentine's present, which is always something homemade.

                                                                  Ingredients
                                                                  • Yes No 1 8 to 10 oz, 1/4 inch large apple
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp pure vanilla extract
                                                                  • Yes No 1/8 tsp minced rosemary
                                                                  • Yes No 1/8 tsp grated nutmeg
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 egg

                                                                  Sharp Gorgonzola cheese, sweet pears, and savory seared flank steak make a scrumptious combination. For added convenience in making this open-faced sandwich, purchase presliced onions and prewashed bagged salad greens.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb beef flank steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 cup thinly sliced red onion
                                                                  • Yes No 2 small bartlett pear
                                                                  • Yes No 3 tbsp bottled lemon juice
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 6 cup prewashed gourmet salad greens
                                                                  • Yes No 1/4 1 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 6 2.8 oz mediterranean style white flatbread
                                                                  • Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray. Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.
                                                                  • Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.
                                                                  • Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No four 1 1/2 lb lobster
                                                                  • Yes No 2 tsp tarragon leaves, dried
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup verjus
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tbsp shallot
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 450°. Bring a very large pot of salted water to a boil. Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes. Transfer the lobsters to a cutting board and let cool slightly.
                                                                  • Using a heavy knife, split the lobsters in half lengthwise. Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots. Transfer the lobsters, cut side up, to 2 baking sheets.
                                                                  • In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper. Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil. Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
                                                                  • Meanwhile, in a small bowl, stir the jalapeños, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil. Season with salt and pepper. Spoon the dressing over the lobsters and serve with the lemon wedges.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  These sweet, buttery rollls historically served with afternoon tea are just as at home with Sunday night's chicken dinner.

                                                                  Ingredients
                                                                  • Yes No 5 1/4 cup all purpose flour
                                                                  • Yes No 1 1/3 cup 1% low-fat milk
                                                                  • Yes No 1 2 1/4 teaspoons quick rise yeast
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp 1% low-fat milk
                                                                  • Yes No 1 1/2 tsp poppy seed
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, warm milk, and yeast in a large bowl. Cover with plastic wrap, and let stand 1 1/2 hours (batter should become very bubbly and almost triple in size).
                                                                  • Add 3 cups flour, sugar, butter, salt, and egg; stir with a wooden spoon 3 minutes or until well combined. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Lightly press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • Turn dough out onto a lightly floured surface; lightly dust dough with flour and pat into an 10 x 8-inch rectangle. Divide dough by making 3 lengthwise cuts and 4 crosswise cuts to form 20 equal pieces; shape each piece into a ball. Place balls in a 13 x 9-inch baking pan coated with cooking spray.
                                                                  • Lightly coat the dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Brush 3 tablespoons milk lightly over dough; sprinkle with poppy seeds. Bake at 375° for 20 minutes or until browned. Cool rolls in pan 5 minutes. Serve warm, or cool completely on a wire rack.
                                                                  Cuisine:YesNopennsylvania
                                                                  Yields: 20servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Slovenian beef in horseradish sauce or govedina v hrenovi omaki is adapted from " The Food and Cooking of Slovenia " by Janez Bogatej (Anness Publishing Ltd., 2008). It's a prime candidate for leftover roast beef or chicken ( kokos v hrenovi omaki or piscanec v hrenovi omaki ) or ham ( sunka v hrenovi omaki ). It's prepared many ways and is similar to Croatian kvrgusa, except the latter uses an egg-custard batter. Freeze leftover egg whites and save for leftover egg white recipes. Here is a larger photo of beef in horseradish sauce.

                                                                  Ingredients
                                                                  • Yes No 2 lb leftover roast beef
                                                                  • Yes No 1 cup beef stock
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Heat oven to 350 degrees. Place beef in a shallow casserole dish. In a medium bowl, combine beef stock, wine and horseradish. In a separate medium bowl, fork blend sour cream, egg yolks and flour. Pour the sour cream mixture into the beef stock mixture and combine well. Adjust seasonings. Place casserole dish on a sheet pan to catch any drips. Pour sauce over beef. Sprinkle with grated cheese. Bake 30 minutes or until cheese is lightly browned and bubbly.
                                                                  Cuisine:YesNoslovenian
                                                                  Yields: 6servings slovenian beef
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/4 cup diced macadamia nut
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 1 cup strawberry
                                                                  • Mix chocolate, cream and macadamia nuts in a small bowl.
                                                                  • Place mixture on low heat in a double boiler. Stir till ingredients are well combined and the chocolate is melted. (About 5 or 6 minutes.) If desired, add in the rum, stirring constantly.
                                                                  • Remove from heat once melted (about 5 or 6 minutes) and pour into a bowl.
                                                                  • Dip fruit into the chocolate and serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  For an easy side, combine fresh corn, chopped avocado, red onion, cilantro, and fresh lime juice. If you can't find masa harina, substitute dry polenta or cornmeal.

                                                                  Ingredients
                                                                  • Yes No 2 poblano chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 15.5 oz pinto beans
                                                                  • Yes No 1 15 oz hominy
                                                                  • Yes No 3/4 cup masa harina
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 3/4 3 oz cup shredded monterey jack cheese
                                                                  • Yes No 2 tbsp reduced fat sour cream
                                                                  • Yes No 2 tbsp low sodium salsa
                                                                  • Yes No 4 1 1/2 oz wheat hamburger buns
                                                                  • Preheat broiler.
                                                                  • Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
                                                                  • Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
                                                                  • Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 medium cactus pads
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup black beans in can
                                                                  • Yes No 3 tbsp chopped scallion
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp cumin, ground
                                                                  • Yes No 1/4 tsp chipotle chile powder
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 6 cup shredded lettuce
                                                                  • Yes No 6 tbsp crumbled queso fresco cheese
                                                                  • Yes No 2 1/2 tbsp non-fat sour cream
                                                                  • Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add cactus and garlic; sauté 7 minutes or until cactus is tender. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta. You can have an entire meal ready in about 35 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup penne pasta
                                                                  • Yes No 2 cup green bean
                                                                  • Yes No 2 cup shredded cooked chicken breast
                                                                  • Yes No 1/2 cup red onion
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 1/2 tsp chopped flat leaf parsley
                                                                  • Yes No 1 7 oz roasted red bell pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
                                                                  • Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
                                                                  • Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat

                                                                  Chef Laurent Tourondel is known for infusing American cooking with his French sensibility. In this recipe he takes the American love for convenience and makes a shortcut version of pain au chocolat. It’s equally great as a breakfast snack or a late-night treat. What to buy: Nutella is a chocolate- and hazelnut-flavored spread that can be found at most supermarkets. If you can’t find it (or don’t like Nutella), melt a good dark chocolate bar between the croissant halves.

                                                                  Ingredients
                                                                  • Yes No 2 croissant
                                                                  • Yes No 4 tbsp hazelnut and cocoa spread
                                                                  • Heat oven to 400°F (or use a toaster oven). Toast croissants for 2 to 3 minutes.
                                                                  • Slice each croissant in half, open, and spread cut sides with 2 tablespoons of the hazelnut spread. Close and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  we have in our fridge. We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon juice and broth, salt and pepper.

                                                                  Ingredients
                                                                  • Yes No 1 head fennel
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 10 stalk celery, tops and root bottoms
                                                                  • Yes No 1 large sweet onion
                                                                  • Yes No 1 large red onion
                                                                  • Yes No chunky kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 oz feta cheese
                                                                  • Heat the oven to 400°F. Cut the fennel into about 8 evenly-sized pieces. Core and wash the red peppers and cut them into 4-6 pieces each. Cut the celery into evenly-sized chunks. Peel and trim both the onions and cut into large chunks - about 8 pieces each.
                                                                  • Toss with salt and pepper in a large roasting dish. Stir in the chicken (or vegetable) broth and lemon juice. Cover with foil or a lid and cook for about 45 minutes. Lift the lid and check - the vegetables should be soft and hot, with the juices bubbling.
                                                                  • Sprinkle the cheese over the vegetables and remove the cover. Roast for an additional 30 minutes, checking occasionally.
                                                                  • Take out and let sit for at least 10 minutes before serving.
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze. Couscous and green beans complete the meal.

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 4 4 oz, 1/2 inch thick boneless center cut loin pork chops
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped shallot
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 1/4 cup port wine
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/3 cup plum preserves
                                                                  • Yes No parsley
                                                                  • Melt butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add pork to pan; cook 3 1/2 minutes on each side. Remove from pan.
                                                                  • Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and plum preserves; cook for 30 seconds or until smooth, stirring constantly. Return pork to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.
                                                                  Yields: 4servings (serving size: 1 pork chop and about 1 tablespoon glaze)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir

                                                                  , and we did indeed make a fast pipérade of scarlet onions, red peppers, and green capers. It was bright, a little spicy from the onion and garlic, and it smelled of summer. We can't think of a better side dish for a meal right now; the bright colors and sunny flavors warm and cheer, even in the dark winter.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 1/2 cup mixed kalamata and green olives, pitted
                                                                  • Yes No 5 large raw garlic
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No salt and pepper

                                                                  In mushroom season, Jean-Georges Vongerichten makes this salmon dish with fresh porcinis at Jean Georges. Mushrooms and mushroom syrup add intense flavor to the fish, which is seared until the skin is crisp and the flesh is barely cooked. Sliced jalapeño and lemon juice, sprinkled on just before serving, offset the salmon's richness and provide a little bite.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 small lb shiitake mushrooms, stems to make mushroom syrup
                                                                  • Yes No 16 medium garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No four 6 oz salmon fillet
                                                                  • Yes No white pepper
                                                                  • Yes No lemon
                                                                  • Preheat the oven to 450°. Heat a 12-inch cast-iron skillet until very hot. Add the olive oil, shiitake mushroom caps, garlic and jalapeño slices and stir well. Season with salt. Transfer the skillet to the oven and roast the shiitake caps, stirring a few times, for about 20 minutes, or until richly browned and crisp.
                                                                  • In a large, nonstick skillet, heat the grapeseed oil. Season the salmon fillets with salt and white pepper and add them to the skillet, skin side down. Cook the salmon over high heat for 5 minutes, then reduce the heat to moderate and cook until the skin is browned and very crisp, about 12 minutes longer. Turn and cook the salmon for 2 minutes on the other side, until barely cooked through.
                                                                  • Transfer the salmon fillets to plates, skin side up. Gently lift the skin off the salmon and lean it against the fillet. Spoon the roasted shiitake caps on the salmon. Drizzle the plates with mushroom syrup and serve with the lemon wedges.
                                                                  Yields: 4
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    serve