loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  If you're looking for a new chocolate cake recipe to try this one for Chocolate Liqueur Cake may be what want. The chocolate liqueur helps to make it a very moist cake. Please note, this cake is dark due to the dark cocoa I used. The dark cocoa gave the cake a slightly stronger chocolate flavor. Regular cocoa could also be used.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 4 tbsp dark cocoa
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup chocolate liquor
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No icing
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 tbsp cocoa powder
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 lb less than 1 powerered sugar
                                                                  • Yes No 1 tbsp chocolate liquor
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 cup coconut meat
                                                                  • Preheat oven to 350 degrees F. Lightly grease 9x13 pan. In large bowl, combine flour and sugar with wire whisk. In medium saucepan, slowly heat butter, oil, cocoa and water. Once ingredients are combined bring to a boil. Pour hot mixture into flour mixture. Mix together. Add rest of ingredients and combine completely. Pour into prepared pan. Bake for 28 to 30 minutes. Ten minutes before cake is done, make frosting. Combine butter, cocoa and milk in same medium saucepan. Heat slowly until combined. Once combined bring to a boil. Add remaining ingredients. Carefully spread hot icing over hot cake. Allow frosted Chocolate Liqueur Cake to cool before serving. Serves 24.
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

                                                                  Although Lomo de Cerdo Relleno de Higos (Pork Loin Stuffed with Figs) is actually not complicated to make, it is a very attractive and tasty dish. Make a simple bread and fig stuffing and roast the pork loin. It makes a wonderful main course for a holiday or any day.

                                                                  Ingredients
                                                                  • Yes No 2 lb pork loin
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 cup bread crumb
                                                                  • Yes No 4 dried figs
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No salt, sweet spanish paprika and black pepper to taste
                                                                  • Chop onion, garlic, figs, almonds and parsley. Preheat onion to 400F degrees.
                                                                  • In a large open frying pan, heat 3 tablespoons of olive oil. When pan is hot, add the finely chopped onion and cook until translucent. Add garlic and cook on medium heat to not burn the garlic.
                                                                  • Remove pan from stove and stir in all ingredients except pork. Mix thoroughly. Make sure to season with salt, pepper and paprika. If stuffing mixture is too dry, sprinkle water over stuffing mix.
                                                                  • Remove loin from butcher’s packaging. Rinse and pat dry with paper towel. Trim any excess fat from the loin. Place loin on work surface, flap side up and spread open. Spread half of stuffing mixture on loin. Roll up and tie in several places using clean kitchen string.
                                                                  • Line bottom of a roasting pan with aluminum foil. Brush foil with olive oil so loin is less likely to stick. Place pork in pan and roast in oven for 60 to 75 minutes.
                                                                  • While pork is roasting, make 6 balls from the remaining stuffing. About 15 minutes before removing the roast from the oven, carefully place the balls in the pan.
                                                                  • When pork is cooked, remove from oven and allow it to “rest” for about 10 minutes. Pork will continue to cook as it cools. Cut roast into thick slices and carefully transfer slices onto plates with a stuffing ball and pan juices. Serve with home-fried potatoes.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast in oven
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    foil

                                                                  Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 15 minutes, probably without a trip to the store. It's adaptable to your pantry--if you don't have egg noodles, use another kind of pasta, and if you're out of tarragon, try basil, oregano, or thyme.

                                                                  Ingredients
                                                                  • Yes No 4 medium oz egg noodle
                                                                  • Yes No 1 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 1/2 tsp tarragon leaves, dried
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
                                                                  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
                                                                  • Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Four fresh ingredients are all you need to make a refreshing frozen sherbet dessert tonight. In a pinch, substitute frozen strawberries for fresh.

                                                                  Ingredients
                                                                  • Yes No 2 cup strawberry
                                                                  • Yes No 2 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No mint
                                                                  • Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
                                                                  • Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Garnish, if desired.
                                                                  • *1 (16-oz.) package frozen strawberries, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4 ½cups
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Prep: 15 min., Stand: 30 min. Soaking the onion in ice water takes away some of the sting.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup thinly sliced red onion
                                                                  • Yes No 2 cup ice water
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 2 avocados
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine onion and water in a bowl; let stand 30 minutes. Drain well.
                                                                  • Peel and section oranges; cut orange sections in half crosswise. Place in a medium bowl. Add onion and avocado; sprinkle with lime juice and salt, tossing gently to combine.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 3 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice

                                                                  Tagine (tah-jeen) refers both to this stewlike recipe and the wide, shallow clay pot with a cone- or dome-shaped lid traditionally used to cook it in North Africa. (A Dutch oven will also work.) Tagines are usually made with chicken or lamb, but any meat or vegetable that braises well can be used.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 4 mint
                                                                  • Yes No 4 thyme
                                                                  • Yes No 1 1/2 cup chicken broth
                                                                  • Yes No 1 red onion
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 garnishes, mint, 1/2 cup slivered almonds
                                                                  • Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.
                                                                  • Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.
                                                                  • Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.
                                                                  • Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 yellow onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 lb chickpea
                                                                  • Yes No 4 rosemary sprigs and 4 thyme sprigs, together
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1 1/2 tsp diced peperoncini
                                                                  • Yes No 1 cup extra virgin olive oil
                                                                  • Yes No 3/4 cup diced flat leaf parsley
                                                                  • In a large soup pot, heat the pure olive oil. Add the quartered yellow onion, carrots and halved celery rib and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 10 minutes. Add the drained chickpeas, the herb sprig bundle and enough water to cover by 2 inches and bring to a boil. Reduce the heat and simmer over moderately low until the chickpeas are tender, about 1 1/2 hours. Add a large pinch of salt and pepper and cook the chickpeas for 10 minutes longer. Remove from the heat and cool for 15 minutes, then drain the chickpeas. Discard the herb sprigs, onion, carrots and celery.
                                                                  • Meanwhile, in a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano and peperoncini. Add the chickpeas and olive oil; season with salt and pepper. Fold in the parsley and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Saffron adds a hint of color and exotic flavor.

                                                                  Ingredients
                                                                  • Yes No 2 cup fava bean
                                                                  • Yes No 1/2 cup green pea
                                                                  • Yes No 4 cup homemade chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup chopped shallot
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1 cup arborio rice
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 8 oz thin asparagus
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
                                                                  • Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
                                                                  • Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 large portobello mushrooms, and discarded
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb sweet italian sausage links
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 7 oz roasted red pepper
                                                                  • Yes No 1/2 cup wish bone italian dressing
                                                                  • Yes No 2 tbsp diced basil
                                                                  • Yes No 2 tbsp italian seasoned dry bread crumbs
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Yes No 6 cup baby spinach
                                                                  • Preheat oven to 425°. Finely chop 1 mushroom cap. 2. Heat olive oil in 12-inch skillet and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone® Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. Arrange remaining 4 mushrooms caps on baking sheet. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese. 3. Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. Evenly divide arugula on 4 plates, then top with mushrooms. Serve, if desired, with additional Dressing. Nutrition information per serving: Calories 340, Calories From Fat 160, Saturated Fat 4g, Trans Fat 0g, Total Fat 17g, Cholesterol 20mg, Sodium 1450mg, Total Carbohydrate 25g, Sugars 6g, Dietary Fiber 3g, Protein 16g, Vitamin A 35%, Vitamin C 20%, Calcium 15%, Iron 15%
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 5 small red onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp mint, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 tbsp aleppo pepper flakes
                                                                  • Yes No 2 lemons zests, 1 lemon
                                                                  • Yes No one 4 lb chicken
                                                                  • Preheat the oven to 425°. In a medium bowl, toss the onions, olive oil and the 2 teaspoons of mint. Season with salt and black pepper.
                                                                  • In a small bowl, mash the butter with the garlic, scallions, Aleppo pepper, lemon zest and the remaining 1 1/2 tablespoons of mint; season with salt. Rub the seasoned butter evenly under the skin of the chicken. Tie the legs together with kitchen string and set the chicken in a medium roasting pan.
                                                                  • Season the chicken with salt and black pepper and roast for 20 minutes. Add the onions to the pan, reduce the oven to 375° and roast for 20 minutes longer. Squeeze the lemon wedges over the chicken and add to the pan. Roast for 35 minutes longer, basting, until an instant-read thermometer inserted in the thigh registers 165°. Transfer the chicken to a surface. Let rest for 10 minutes.
                                                                  • Return the pan with the onions and lemon to the oven; roast for 10 minutes. Remove the string and carve the chicken. Serve with the onions, lemon wedges and pan juices.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Who can resist fried potatoes? Eat just one french fry, hash brown, potato chip, or latke, and the next thing you know you’ve inhaled a man-size serving. Potato tots, with their piping hot, fluffy interior capped in a crunchy fried layer, are no exception. Don’t forget the ketchup. This recipe was featured as part of our Make Your Own Potato Tots project.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb russet potato
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 cup canola oil
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes. (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.) When cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour and salt, and mix until combined.
                                                                  • Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide. Place on a baking sheet and repeat with the remaining potato mixture.
                                                                  • Line a second baking sheet with paper towels; set aside. Add enough of the oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. Serve immediately with your desired dipping sauce.
                                                                  • To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 400°F and arrange a rack in the middle. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 45tots
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). While its origins are sketchy, one legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni and created "Pan de Toni" to impress his love's father.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1/3 cup chopped dried apricots
                                                                  • Yes No 1/3 cup dried sour cherry
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
                                                                  • To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. 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.
                                                                  • 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, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
                                                                  • Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 2loaves (8 servings per loaf) (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup pine nut
                                                                  • Yes No 5 tbsp wine vinegar
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 9 tbsp olive oil
                                                                  • Yes No 2 cup cooked rice
                                                                  • Yes No 1 lb asparagus, tough ends
                                                                  • Yes No 1 1/3 lb boneless skinless chicken thigh
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/2 cup chopped red onion
                                                                  • In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast in a 350° oven for 5 to 10 minutes.
                                                                  • In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustard, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the oil.
                                                                  • In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass or stainless-steel bowl.
                                                                  • Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 8 minutes. Remove the chicken, let cool slightly, and then cut into 1/2-inch chunks. Add to the rice and asparagus.
                                                                  • Add the tomato and red onion to the rice and then toss the salad with the dressing. Stir in the pine nuts just before serving.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Thick, rich chili with fresh peppers and tons of flavor. Can be adjusted to suit individual tastes. I make with 1lb beef, 3 slices bacon crumbled, omit the tomato paste, sub 1 can of El Pato for one of the cans of tomato sauce, 2 cans diced tomatoes, omit cilantro, and prepare the rest as stated. I'm copying my friend Angie's recipe exactly here, but I do make some changes. You can also use ground turkey to lighten it further. Makes enough to freeze later.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 3 15oz diced tomato in can
                                                                  • Yes No 2 15oz tomato sauce
                                                                  • Yes No 1 6oz tomato paste
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 12 hot peppers, assorted
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tbsp cayenne pepper, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 3 15 oz pinto beans
                                                                  • Cut bacon into 1/4" pieces. Cook in a large skillet over medium heat until crisp. Remove bacon and reserve drippings. Add ground beef (or turkey) and brown. Drain. Stir in garlic, onion, peppers, cilantro(optional), and spices. Simmer on low heat 15 minutes. Empty canned tomato products into large pot. Add all but 1/2 cup of skillet contents. Cover and simmer. Add beans to the skillet with the reserved 1/2 cup of meat mixture. Simmer on low, 15 minutes, stirring often.
                                                                  • From here you can:
                                                                  • ). Add beans to the pot of chili and simmer on low for 1-2 hours OR
                                                                  • ). Transfer to a slow cooker and cook on low for 6-10 hours OR
                                                                  • ). Transfer beans and chili into seperate slow cookers and cook chili on low 6-10 hours, beans on low 3-4 hours.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 1serving
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    slow cook

                                                                  Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chinese flowering chives
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp light soy sauce
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No ground black
                                                                  • Yes No 1 1/2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp sour cream
                                                                  • Wash, drain, and finely chop the flowering chives (the yellow buds are edible). Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and the pepper. Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry for a few seconds, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs with a spatula. When they are beginning to become firm but are still moist, add the sour cream. Remove the scrambled eggs from the heat when they are done. Serve hot.
                                                                  Cuisine:YesNochinese
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb spaghetti squashes
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 28 oz canned crushed tomatoes
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1 lb ground turkey
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
                                                                  • To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
                                                                  • Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
                                                                  • Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
                                                                  • When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This relish goes well with both the salmon and the roasted vegetables. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken or steamed vegetables.

                                                                  Ingredients
                                                                  • Yes No 20 green olive
                                                                  • Yes No 1 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No coarse salt
                                                                  • Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix

                                                                  Ditch the bucket of cold, greasy chicken and load up on these extra-crispy chicken breasts, drumsticks, and thighs. If you want a spicier kick, add a few drops of hot sauce to the buttermilk coating. If you prefer chicken fingers, you can use this same coating mixture on boneless chicken tenders.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp salt free cajun seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 2 1 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 1/2 lb chicken drumstick
                                                                  • Yes No 2 1/2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°.
                                                                  • Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
                                                                  • Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Right after removing the cookies from the oven, be sure to press in the candies.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter, very soft
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 36 candy corns
                                                                  • Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
                                                                  • Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
                                                                  • Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
                                                                  • Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
                                                                  Yields: 36
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 basil
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz bourbon
                                                                  • Yes No 1 1/2 oz ginger ale
                                                                  • In a cocktail shaker, muddle 3 of the basil leaves with the vinegar and Simple Syrup. Add ice and the bourbon and shake well. Strain the drink into an ice-filled rocks glass, stir in the ginger ale and garnish with the remaining basil leaf.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    stir

                                                                  This recipe easily doubles to serve four. You can bake puff pastry shells the day before. Remove tops and reheat on a baking sheet at 350° for five minutes.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen puff pastry shells
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/3 cup chopped ham
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Yes No 4 large egg
                                                                  • Yes No gruyère cheese sauce
                                                                  • Yes No 1/4 cup grated gruyère cheese
                                                                  • Yes No dash paprika
                                                                  • Yes No scallion
                                                                  • Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.
                                                                  • Melt butter in a medium-size nonstick skillet over medium heat; add ham and green onions. Sauté 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Gruyère Cheese Sauce.
                                                                  • Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.
                                                                  • Chicken-and-White Cheddar Casserole: Substitute extra-sharp white Cheddar cheese for Gruyère, Cheddar Cheese Sauce for Gruyère Cheese Sauce, and chopped cooked chicken for ham. Proceed with recipe as directed.
                                                                  Yields: 2servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 31 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop

                                                                  Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.

                                                                  Ingredients
                                                                  • Yes No 6 1 oz slice sourdough bread
                                                                  • Yes No 10 cup coarsely chopped cauliflower
                                                                  • Yes No 4 tsp butter
                                                                  • Yes No 3 cup chopped leek
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 1/2 cup 2% reduced fat milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 4 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Preheat oven to 400°.
                                                                  • Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
                                                                  • Cook cauliflower in boiling water 15 minutes or until tender; drain.
                                                                  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400° for 30 minutes or until bubbly and browned.
                                                                  Yields: 10servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 red thai chile
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 mango
                                                                  • Yes No salt
                                                                  • Yes No 2 large lb shrimp
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup baby arugula
                                                                  • Light a grill or preheat a grill pan. In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro. Fold in the mango and season with salt.
                                                                  • Drizzle the shrimp with oil, toss to coat and season with salt and pepper. Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.
                                                                  • Transfer the shrimp to plates and top with the mango salsa. Mound the arugula leaves alongside and drizzle with olive oil. Season with salt and pepper and serve right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This is a fantastic dessert that I love to make for friends as they can?t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.

                                                                  Ingredients
                                                                  • Yes No 1 vanilla bean
                                                                  • Yes No 5 tbsp 5 tablespoons butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 scant cups flour
                                                                  • Yes No a lemon
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 cans of condensed milk
                                                                  • Yes No 2 jars of merchant gourmet dulce de leche toffee
                                                                  • Yes No medium 4 sized cooking apples
                                                                  • Yes No 2 tbsp 2 tablespoons powdered sugar
                                                                  • This is a fantastic dessert that I love to make for friends as they can’t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.Put your unopened cans of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the canswill explode. It will give you the most amazing toffee. Put the cans to one side and allow to cool.First of all you need to make your pastry. Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). Cream together the butter, powdered sugar and salt and then rub in the flour, vanillaseeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape – don’t work the pastry too much otherwise it will become too elastic and chewy, not flaky and shortas you want it to be. Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line an 11 inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.Preheat the oven to 350ºF. Peel and quarter the apples and remove the cores, then slice finely and toss in the powdered sugar. Remove the pastry base from the freezer and smear the caramel from both cans of condensed milk over it. Place the apples on top and pour any remaining juices over.Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 large mint
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup pineapple juice
                                                                  • Yes No ice cube
                                                                  • Yes No 1 tbsp pomegranate juice
                                                                  • Put the mint and sugar in a tall glass and mash them together to muddle. Stir in the pineapple juice. Add enough ice to fill the glass. Add the pomegranate juice and do not stir. Serve.
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Try this topping on our Smoky Beef Tacos.

                                                                  Ingredients
                                                                  • Yes No 16 oz reduced fat sour cream
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No salt and pepper
                                                                  • Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.
                                                                  Yields: 2cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice

                                                                  All you dark meat lovers take note: these are now sold separately in supermarkets and are very inexpensive. So how to cook them? Here they get the same oven- roasting as the whole bird so expect crisp beautifully browned skin. The vegetables create a bed for the drumsticks and with the addition of wine and water make a lovely gravy that will be ready when the meat is.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb turkey drumsticks
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 cup coarsely chopped carrot
                                                                  • Yes No 1 cup coarsely chopped celery
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No a a inch bouquet garni of 4 parsley sprigs, 3 thyme sprigs and a bay in a
                                                                  • Preheat oven to 450°F with rack in middle position.
                                                                  • Pat drumsticks dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
                                                                  • Heat oil in an oven-proof 12-inch skillet or shallow pot over medium-high heat until it shimmers. Brown drumsticks on all sides, 8 to 10 minutes, then transfer to a plate.
                                                                  • Add onions, carrots, celery and butter to skillet and cook over medium heat, stirring, until slightly softened, about 3 minutes.
                                                                  • Add 1 cup wine and bouquet garni and bring to a simmer. Make a bed with the vegetables and put the drumsticks on top.
                                                                  • Transfer skillet to oven and roast drumsticks, uncovered, 30 minutes. Turn drumsticks over and add 1/2 cup water to skillet. Reduce oven temperature to 375°F and continue to roast drumsticks 1 1/4 hours more, turning drumsticks and adding ½ cup water to skillet twice (after each half hour).
                                                                  • Transfer drumsticks to a cutting board or platter. Strain pan juices through a fine mesh sieve into a bowl, pressing on and discarding solids. Season with salt and pepper to taste.
                                                                  • Slice meat from drumsticks and serve with sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  Every good Mardi Gras party ends with a king cake, which traditionally holds a baby figurine inside that represents the Christ child. Whoever finds the baby enjoys good luck the following year--and must prepare the cake for next year's celebration. These miniatures are a twist on the classic dessert.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 1/4 oz dry yeast
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No purple, green, and yellow sugar sprinkles
                                                                  • Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
                                                                  • Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
                                                                  • Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.
                                                                  • Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
                                                                  • Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.
                                                                  • Recipe courtesy of Louisiana native David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3 fresh ears corn
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 3 jalapeño chili pepper
                                                                  • Yes No 1 small purple onion
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Cook corn in boiling water to cover 5 minutes; drain and cool. Cut corn from cob.
                                                                  • Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn't be simpler to make - and the reward of a piping hot, crusty bun will be worth 10 times the effort.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp organic unsalted butter
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1 cup organic flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup organic milk
                                                                  Cuisine:YesNoamerican

                                                                  Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.

                                                                  Ingredients
                                                                  • Yes No 7 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1 cup jasmine
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 3/4 lb kielbasa
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 medium green cabbage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
                                                                  • Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp unflavored powdered gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 4 oz milk chocolate
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 5 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp unflavored powdered gelatin
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1 2/3 cup heavy whipping cream
                                                                  • Yes No 1/2 cup cocoa nibs
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 1/4 cup hazelnut
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • MAKE THE CHOCOLATE CREAM: In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a medium saucepan, bring the milk and cream to a simmer. In a medium heatproof bowl, whisk the egg yolks with the sugar. Gradually whisk the hot liquid into the egg yolks, then pour the mixture into the saucepan and whisk over low heat until thickened, about 4 minutes. Remove from the heat and whisk in the softened gelatin. Stir in both chocolates until melted. Transfer the cream to a bowl, press plastic wrap directly onto the surface and refrigerate until chilled, about 2 hours.
                                                                  • MAKE THE BISCUITS: Preheat the oven to 350°. In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks with 1/4 cup of the sugar at medium-high speed until thick and pale, about 3 minutes. Scrape the mixture into a large bowl. Wipe out the mixing bowl and whisk. Whip the egg whites with the lemon juice at medium-high speed until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar until glossy. Fold the beaten whites into the yolks. Sift the cocoa over the eggs and fold in until no streaks remain. Spread the batter in a parchment-lined 12-by-15-inch rimmed baking sheet. Bake in the center of the oven for about 30 minutes, until the cake is springy and cooked through. Let cool completely on a rack. Using a 2 2/3-inch round biscuit cutter, stamp out 16 rounds. Invert the baking pan onto a work surface and remove the biscuits.
                                                                  • MEANWHILE, MAKE THE COCOA NIB MOUSSE: In a small bowl, sprinkle the gelatin over the water and let stand until softened. In a medium saucepan, bring the milk and 2/3 cup of the heavy cream to a simmer. Pour the liquid into the blender, add the cocoa nibs and let stand for 20 minutes.
                                                                  • Puree the mixture and strain it into the saucepan; bring to a simmer. In a medium heatproof bowl, whisk the egg yolks with the sugar. Gradually whisk in the cocoa nib liquid. Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened, about 4 minutes. Off the heat, whisk in the gelatin until melted. Pour the mixture into a clean bowl and refrigerate until chilled, about 2 hours. Whip the remaining 1 cup of heavy cream to soft peaks and fold it into the chilled cocoa nib mixture. Refrigerate until firm, about 30 minutes.
                                                                  • MAKE THE HAZELNUT CRUMBLE: Preheat the oven to 350°. In a food processor, pulse the flour with 3/4 cup of the hazelnuts until the nuts are finely ground. Add the sugar and salt and pulse to combine. Add the butter and process until incorporated. Add the remaining 1/2 cup of hazelnuts and pulse to coarsely chop. Press the mixture into small clumps onto a parchment-lined baking sheet and freeze just until firm, 10 minutes. Bake in the oven for about 30 minutes, until golden and fragrant. Let cool completely, then break up into smaller clumps.
                                                                  • Sprinkle 2 tablespoons of the hazelnut crumble into each of 8 wide glasses. Top with 2 rounded tablespoons of the cocoa nib mousse, 1 chocolate biscuit, 2 rounded tablespoons of the chocolate cream and 2 more tablespoons of the hazelnut crumble. Repeat the process with the remaining mousse, biscuits, cream and hazelnut crumble. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.

                                                                  Ingredients
                                                                  • Yes No 2 3 oz ramen noodle soup mix
                                                                  • Yes No 1/2 cup sunflower seeds
                                                                  • Yes No 3 tbsp slivered almond
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 bok choy
                                                                  • Yes No 6 scallion
                                                                  • Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
                                                                  • Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
                                                                  • Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
                                                                  • Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
                                                                  • Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup minced shallot
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 cup tomato purée
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 chipotle chiles, canned in adobo sauce
                                                                  • Yes No 2 28 oz baked beans
                                                                  • Preheat oven to 300°.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
                                                                  • Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 3 oz cup finely grated ginger
                                                                  • Yes No 6 1/2 tbsp sugar, granulated
                                                                  • Yes No 3 1/2 tsp powdered gelatin
                                                                  • Yes No 9 oz mascarpone cheese
                                                                  • Yes No 1 cup dried unsweetened coconut flakes
                                                                  • Yes No 1 4 cup pineapple
                                                                  • Yes No 2 4 cup large mango
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 pint raspberry
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • In a large saucepan, combine the cream and milk with the ginger and bring to a simmer. Remove from the heat, cover and let stand for 30 minutes.
                                                                  • Strain the cream into a bowl, pressing on the ginger. Wipe out the saucepan. Return the cream to the saucepan and bring to a simmer. Remove from the heat and whisk in the sugar and gelatin. Let the cream cool to lukewarm, then whisk in the mascarpone. Spoon the mousse into 12 glasses or bowls and refrigerate until set, 1 hour.
                                                                  • Meanwhile, preheat the oven to 350°. Spread the coconut flakes in a pie plate and toast until golden, 3 minutes. Let cool.
                                                                  • In a bowl, toss the pineapple and mangoes with the brown sugar, lime zest and juice. Spoon the pineapple and mangoes over the ginger mousse and top with the raspberries. Scoop the ice cream into the bowls, garnish with the toasted coconut and serve.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 12
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack. Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/2 oz active dry yeast
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
                                                                  • Combine flour and salt in a large bowl and whisk to aerate and break up any lumps. When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
                                                                  • Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
                                                                  • Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat. Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes. Once the dough has risen, punch it down, then shape and bake it as desired.
                                                                  Yields: 2(10 inch) pizzas (aout 1 pound 6 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake

                                                                  Asiago [ah-SYAH-goh] has a sweeter flavor than Parmesan and Romano.

                                                                  Ingredients
                                                                  • Yes No 1 13.8 oz refrigerated classic pizza crust dough
                                                                  • Yes No 1/4 cup refrigerated olive tapenade
                                                                  • Yes No 1/2 cup grated asiago cheese
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 450°. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting at 1 long side. Cut into 10 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 9servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup thinly sliced cucumber
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 9 oz fresh linguine
                                                                  • Combine first 10 ingredients in a large bowl. Cut linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture.
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  Ingredients
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No 1/3 cup olive oil
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 1/3 cup dry sherry
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp hot chili flakes
                                                                  • Yes No salt
                                                                  • In a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil just until it begins to turn gold, 2 to 3 minutes. Add shrimp and stir until almost completely pink, about 2 minutes.
                                                                  • Add sherry, parsley, and hot chili flakes and stir often until shrimp are barely opaque but still moist-looking in center of thickest part (cut to test), about 1 minute. Add salt to taste. Pour into a serving dish or individual bowls.
                                                                  Yields: 7appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 2 tbsp no salt added cajun seasoning
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No dirty rice stuffing
                                                                  • Yes No parsley and rosemary sprigs
                                                                  • Preheat oven to 350°.
                                                                  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Cajun seasoning and salt under loosened skin, and sprinkle in body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
                                                                  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 2 1/2 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand 10 minutes before carving. Discard skin. Serve with Dirty-Rice Stuffing. Garnish with parsley and rosemary sprigs, if desired.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 12servings (serving size: 6 ounces turkey and 3/4 cup stuffing)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 4 tbsp chopped walnut
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 8 rye crispbread crackers
                                                                  • Combine peas, walnuts, lemon juice, garlic, salt, and pepper in a blender or food processor; process until smooth.
                                                                  • Serve on crackers.
                                                                  Cuisine:YesNoleventine
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No sunflower oil
                                                                  • Yes No large 8 good quality sausages
                                                                  • Yes No 4 sprigs of fresh rosemary
                                                                  • Yes No large 2 red onions
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 2 of butter
                                                                  • Yes No 6 tbsp 6 tablespoons balsamic vinegar
                                                                  • Yes No 1 tbsp vegetable bouillon
                                                                  • Yes No 1½ cups milk
                                                                  • Yes No a little scant 1 cup all purpose flour
                                                                  • Yes No a pinch a pinch of salt
                                                                  • Yes No 3 eggs
                                                                  • Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately sized baking pan—the thinner the better—as we need to get the oil smoking hotPut just under V inch of sunflower oil into a baking pan, then place this on the middle shelf of your oven at its highest setting (475°F). Place a larger tray underneath it to catch any oil that overflows from the pan while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to color until lightly golden.At this point, take the pan out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the pan back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a bouillon cube or granules. You can get some good ones in the supermarkets now that aren’t full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you’ll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you’re feeling a little guilty!
                                                                  Cuisine:YesNoyorkshire
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash

                                                                  Hands-On Time: 20 min.; Total Time: 1 hr., 34 min. (including Caramel-Rum Glaze).

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup firmly packed brown sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 3/4 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No caramel rum glaze
                                                                  • Yes No vanilla glaze
                                                                  • Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating until blended. Add canned pumpkin and molasses, beating well.
                                                                  • Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at low speed just until blended. Spoon into a lightly greased pumpkin-shaped muffin pan, filling three-fourths full.
                                                                  • Bake at 375° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
                                                                  • Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.
                                                                  • CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.
                                                                  • CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.
                                                                  • CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.
                                                                  • *Vanilla Glaze may be substituted.
                                                                  • Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pan.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4pumpkins
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 tbsp cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 2 pint ice cream
                                                                  • Make cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a bowl.
                                                                  • Combine butter and sugar in a large mixing bowl; cream together with an electric mixer until fluffy. Add egg and vanilla, and beat until smooth. Add flour mixture and mix until just combined. Stir in chocolate chips.
                                                                  • Scoop up heaping tablespoonfuls of dough and roll into 1 1/2- to 2-inch balls. Place balls on baking sheets 3 inches apart (you'll have about 8 balls per sheet). Bake until dry on top, 13 to 15 minutes. Let cool on baking sheets on wire racks.
                                                                  • Make sandwiches: Soften ice cream at room temperature for 3 minutes. Set containers on their sides on a cutting board and use a sharp serrated knife to cut each pint of ice cream into 7 circles, cutting through cardboard. Peel cardboard away and place each disk of ice cream between 2 cookies. Place sandwiches on a baking sheet, cover with plastic and freeze until firm, at least 1 hour and up to 2 days.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 14sandwiches
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    cardboard
                                                                  Ingredients
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp finely grated lemon zest
                                                                  • Yes No 2 tsp diced rosemary
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3/4 lb new york strip steaks
                                                                  • Yes No 1 6 oz cup pitted green olive
                                                                  • Yes No 3 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp chopped oregano
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 2 tsp chopped caper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 crusty rolls
                                                                  • Yes No 2 medium tomato
                                                                  • Preheat a grill. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper. Rub the mixture all over the steaks and let stand for 10 minutes.
                                                                  • Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
                                                                  • Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat. Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
                                                                  • Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute. Spoon half of the olive relish on the rolls and top with the sliced steak and tomatoes. Sprinkle lightly with salt and spoon the remaining relish on top. Close the sandwiches and serve.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 thick lb asparagus
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 6 medium basil
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 1/2 oz pea shoots
                                                                  • Yes No 1/4 cup salted and roasted pistachio
                                                                  • Yes No 1 jumbo lump lb crabmeat
                                                                  • Yes No 2 hass avocados
                                                                  • Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of the asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave the asparagus spears lengthwise. Blanch the asparagus tips and strands in the boiling water until just heated through, 10 seconds. Drain and transfer to the ice water to chill; drain well. Pat dry and transfer to a bowl.
                                                                  • In a blender, blend the oil, lemon juice, basil, shallot and 1/4 cup of the parsley. Season the dressing with salt and pepper.
                                                                  • Add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Add the crab, avocado and the remaining dressing, toss gently and serve at once.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 4 5 oz boneless duck breast halves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1/4 cup black cherry preserves
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1 16 oz frozen pitted dark sweet cherries
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with 1/4 teaspoon salt. Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; keep warm.
                                                                  • Add shallots to pan, and sauté 1 minute. Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.
                                                                  Yields: 4servings (serving size: 1 duck breast half and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Try to get hold of Tipo '00' flour ? this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it?s called farina di grano tenero, which means ?tender? or ?soft? flour.

                                                                  Ingredients
                                                                  • Yes No pasta flour
                                                                  • Yes No 6 free range
                                                                  • Try to get hold of Tipo '00' flour – this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in plastic wrap and put it in the fridge to rest for at least half an hour before you use it. Make sure the plastic wrap covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).How to roll your pastaFirst of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while traveling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.• from Cook With Jamie
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bind
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    silk
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Silk

                                                                  "This recipe was invented using trial and error. The name is actually a joke. My dad couldn't think of 'jambalaya,' so he said, 'Pass the Louisiana goulash.' This made us laugh, and it's in honor of him." -CL Reader

                                                                  Ingredients
                                                                  • Yes No 3 1/4 cup chopped tomato
                                                                  • Yes No 3/4 cup sliced celery
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp cajun seasoning
                                                                  • Yes No 10 oz andouille
                                                                  • Yes No 1 14 oz fat free, less sodium chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1/4 cup uncooked long grain brown rice
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Combine the first 12 ingredients in a Dutch oven; bring to a boil. Stir in rice; cover, reduce heat, and simmer 45 minutes or until rice is tender. Add shrimp; cook 3 minutes or until shrimp are done.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Prep: 20 min., Stand: 20 min., Rise: 45 min., Bake: 20 min., Cool: 5 min. We love this fun, pizza-like flatbread, submitted by reader Angie Nelson of Ledbetter, Kentucky.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz rapid rise yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 cup plain yellow cornmeal
                                                                  • Yes No 1 tbsp chopped rosemary
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 14.5 oz fire roasted diced tomatoes
                                                                  • Yes No 1/3 cup shredded parmesan cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine rapid-rise yeast, warm water, and sugar in a small bowl, and let stand 5 minutes or until mixture bubbles.
                                                                  • Stir together 2 cups flour and next 3 ingredients in a large bowl; stir in yeast mixture and 2 Tbsp. oil until well blended (dough will be sticky). Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 3 to 5 minutes). Place in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let stand 15 minutes.
                                                                  • Sprinkle cornmeal onto a baking sheet. Place dough on baking sheet, and roll into a 12-inch square, sprinkling with flour as needed to prevent sticking (about 1 Tbsp.). Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes.
                                                                  • Preheat oven to 400°. Brush dough with balsamic vinegar. Gently press end of a wooden spoon into top of dough, forming indentations. Top with tomatoes and cheese. Sprinkle with salt and pepper. Drizzle with remaining 1 Tbsp. oil.
                                                                  • Bake at 400° for 20 minutes or until golden and cheese is melted. Cool 5 minutes, and cut into squares.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt

                                                                  Another new spin on a classic cocktail, this one takes the traditional Salty Dog (vodka and grapefruit with a salt rim) and kicks it up a notch with some Mexican flair by using tequila and a shake of hot sauce. Adjust the amount of hot sauce depending on how much of a "kick" you want.

                                                                  Ingredients
                                                                  • Yes No wedge lime
                                                                  • Yes No margarita salt
                                                                  • Yes No 2/3 cup ruby red grapefruit juice
                                                                  • Yes No 1/3 cup blanco tequila
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No dash hot sauce
                                                                  • Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired. Combine all ingredients in a cocktail shaker, add ice, and shake well. Serve over ice in prepared glass.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  For best results, use one of the hotter or milder Indian Madras curry powders in this dish. Cantonese Beef Curry serves 3 - 4 as part of a multicourse meal.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb beef flank steak
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 tsp dark soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1 tsp chinese rice wine
                                                                  • Yes No 1 tbsp peanut, canola
                                                                  • Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Peel and chop the onion. 2. In a small bowl, combine the chicken broth, dark soy sauce, sugar and salt. Set aside. In another small bowl, combine the cornstarch with water and set aside. 3. Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 1 - 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is hot, turn the heat down to medium and add the onion. Add the curry powder, brown briefly, then add the water to make a paste. 4. Turn the heat back up to medium-high. Push the onion to the sides and add the beef in the middle. Sear for about 30 seconds, then stir-fry until the redness is gone (about 2 minutes). Splash the beef with the rice wine or dry sherry while stir-frying. 5. Add the sauce into the wok. Bring to a boil and cook for another 2 - 3 minutes. 6. Remove the wok from the heat. Give the cornstarch and water mixture a quick re-stir. Stir the cornstarch and water mixture into the sauce. Return the wok to the burner and continue stirring until the sauce thickens. Serve hot over rice. More Beef Curry Recipes Low Carb Beef Curry Beef Curry - Marinated beef is cooked with snow peas in a flavorful sauce.
                                                                  Cuisine:YesNocantonese
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate

                                                                  The classic recipe for German chocolate cake features sweet baking chocolate, coconut, and pecans. I add coconut milk and chocolate chunks to boost the coconut-chocolate flavor. To offer a visual cue of the flavor, I use coconut frosting and garnish it with large coconut curls, chocolate shavings, and pecan brittle. Recipe from A World of Cake by Krystina Castella/Storey Publishing, 2011.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 6 oz german's sweet chocolate
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/2 cup coconut milk
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup coconut milk
                                                                  • Yes No 3/4 cup evaporated milk
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 2 oz german's sweet chocolate
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp light rum
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 2/3 cup unsweetened shredded coconut
                                                                  • Yes No 1 1/2 cup chopped pecan
                                                                  • Yes No coconut cream cheese frosting
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 tsp coconut extract
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup coconut milk
                                                                  • Yes No 2 oz german's sweet chocolate
                                                                  • Yes No 1/2 coconut meat
                                                                  • Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans.
                                                                  • Bring the water to a boil. Pour the boiling water over 4 ounces of the chopped chocolate. Stir in the vanilla and let sit until the chocolate is melted; set aside. Combine the flour, baking soda, and salt in a medium bowl; set aside.
                                                                  • Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate. Add the flour mixture, alternating with the milk and coconut milk, mixing until blended. Stir in the remaining 2 ounces chopped chocolate. Separately, beat the egg whites until stiff peaks form; fold into the batter.
                                                                  • Divide the batter among the prepared pans and bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove from the pans and set on a rack to finish cooling.
                                                                  • Generously butter a large baking sheet. Heat the pecans, sugar, and corn syrup in a saucepan. Cook over medium heat, stirring, until the syrup is golden. Remove from the heat and add the butter and vanilla, stirring until the butter’s melted. Quickly pour the mixture onto the prepared baking sheet, spreading it thin. Let the brittle cool and harden, then break into small pieces.
                                                                  • Heat the coconut milk, evaporated milk, egg yolks, chocolate, and vanilla in a large saucepan, beating with a whisk until blended. Add the rum, sugar, and butter, and cook, stirring, for 10 to 12 minutes, until thickened. Remove from heat. Stir in the coconut and pecans and mix well. Let cool.
                                                                  • Beat the cream cheese, butter, and coconut extract until smooth. Beat in the confectioners’ sugar and coconut milk a bit at a time, until the frosting reaches the desired spreading consistency.
                                                                  • Preheat the oven to 350°F. Scatter the coconut shavings on a baking tray, and put the tray in the oven. After 2 minutes, use a spatula to toss the curls on the tray, and toast for an additional 1 to 2 minutes, until lightly browned.
                                                                  • Stack the cake layers, spreading the -coconut-pecan filling between them. Frost the cake with the coconut–cream cheese frosting. Decorate with coconut curls, pecan brittle, and chocolate shavings.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 8
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate

                                                                  Leeks store well through the winter and are a very popular German vegetable. Used instead of onions in many recipes, they are a bit milder than onions, although they can still bite when raw. Try them in this salad with apples and cream. Makes 4 servings

                                                                  Ingredients
                                                                  • Yes No 2 apple
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp neutral salad oil
                                                                  • Yes No 2 tbsp cream
                                                                  • Yes No black pepper
                                                                  • Mix apples and leeks in a bowl and sprinkle with lemon juice to keep the apples from browning.
                                                                  • Whisk together sugar, salt, oil, cream and pepper until sugar dissolves and salad dressing is thick. Pour over salad and toss. Taste salad and season, if necessary (more sugar or salt).
                                                                  • Let salad sit for 10 minutes before serving.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 lb frozen edamame
                                                                  • Yes No 1/2 lb bean sprout
                                                                  • Yes No 1/4 cup japanese pickled ginger
                                                                  • Yes No 3 tbsp liquid from jar of japanese pickled ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp wasabi powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 scallion
                                                                  • Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking. In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  Ingredients
                                                                  • Yes No 1 qt milk
                                                                  • Yes No 12 egg
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1 qt whipping cream
                                                                  • Heat milk in a large saucepan over medium heat. (Do not boil.)
                                                                  • Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
                                                                  • Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
                                                                  • Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
                                                                  • Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
                                                                  • *1 1/2 to 2 cups milk may be substituted for bourbon.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 3quarts
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve