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                                                                  This spicy beer cocktail will give you the strength to execute the high-flying moves and pile drives of the greatest luchadores (Mexican wrestlers), or at least the strength to watch them on TV. What to buy: Clamato is a spicy tomato drink spiked with clam juice. Look for it in the juice aisle of the grocery store or in Latin markets. Game plan: Keep a beer mug nice and frosty in your freezer for when you get the urge for an ice-cold Luchador. This recipe was featured as part of both our Cinco de Mayo cocktail menu and our Tailgating Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz pilsner style mexican beer
                                                                  • Yes No 2 oz clamato juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 3 dash hot sauce
                                                                  • Yes No pinch cumin seed
                                                                  • Yes No pinch black pepper
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No crushed ice
                                                                  • Pour beer into a frozen pint glass.
                                                                  • Combine remaining ingredients in a cocktail shaker filled halfway with ice. Shake vigorously, strain over beer, stir, and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    cocktail shaker

                                                                  In this easy chicken pot pie, chicken and vegetables are paired in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup and topped with a golden biscuit crust.

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of chicken soup
                                                                  • Yes No 1 9 oz frozen mixed vegetables
                                                                  • Yes No 1 cup cubed chicken
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup all purpose baking mix
                                                                  • Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. *Or use Campbell's® Cream of Chicken with Herbs Soup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell

                                                                  The Champagne Cocktail was a favorite of the ’30s, and now it’s starting to come back. Adding a little elderflower liqueur brings it into the 21st century. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online.

                                                                  Ingredients
                                                                  • Yes No 1 small sugar
                                                                  • Yes No 10 dash angostura bitters
                                                                  • Yes No 1 oz st germain elderflower liqueur
                                                                  • Yes No 6 oz brut sparkling wine
                                                                  • Soak sugar cube with bitters and place in the bottom of a chilled champagne flute. Add elderflower liqueur, top with sparkling wine, and serve.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  This classic coffee drink from Turkey is very strong but is sweetened with sugar while it brews.

                                                                  Ingredients
                                                                  • Yes No 4 small coffee cups of water
                                                                  • Yes No 4 scoop coffee
                                                                  • Yes No 4 tbsp sugar, granulated
                                                                  • Combine all ingredients in coffeepot. Bring to a simmer and remove from heat immediately. Pour coffee into 4 small coffee cups and serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This mustard herb roasted potatoes recipe is an easy, year-round dish made with readily available, affordable ingredients. Serve them hot and fresh out of the oven, or chill them in the refrigerator for a day and serve them cold as a healthy potato salad.

                                                                  Ingredients
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp jar mustard
                                                                  • Yes No 1 tsp dried rosemary
                                                                  • Yes No 1 garlic
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Preheat the oven to 400F. Cut the potatoes in half lengthwise and toss them with the remaining ingredients. Arrange the herbed potatoes on a non-stick foil-lined baking sheet and roast them for 35 to 40 minutes, until they are golden brown and tender. Season them with salt, if desired and serve.
                                                                  • This mustard herb roasted potatoes recipe makes 6 to 8 servings.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    glove
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet

                                                                  Make this vegetarian by substituting 2 tablespoons olive oil for the bacon.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 short lb pasta
                                                                  • Yes No 1 broccoli rabe
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1/3 cup walnut halves
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No parmesan cheese
                                                                  • In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli rabe 2 minutes before pasta is done cooking. Reserve 1/2 cup pasta water and set aside; drain pasta mixture.
                                                                  • Add bacon to pasta pot and cook over medium-high until some fat renders, 2 minutes. Add walnuts and cook until nuts are toasted and bacon is lightly browned and crisp, 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add pasta mixture; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. To serve, sprinkle with Parmesan.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pasta pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 18 cup popcorn
                                                                  • Yes No pinch sea salt
                                                                  • Heat a small saucepan over low heat; add butter and vanilla beans. Cook over low heat until butter takes on vanilla aroma (about 15-20 minutes). Strain butter; keep warm.
                                                                  • In a small bowl, combine sugars and cinnamon; set aside. In a large bowl, toss popcorn while drizzling with 1/4 cup vanilla butter (reserve remaining vanilla butter to use on toast or muffins). Sprinkle popcorn with dry mixture; toss. Sprinkle with sea salt.
                                                                  Yields: 8servings (serving size: 2 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 3 1/2 lb granny smith apple
                                                                  • Yes No 3/4 cup golden brown sugar
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No pinch cloves, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Make crust: Mix flour, sugar and salt. Cut in butter and shortening. Add 1/3 cup ice water; mix until dough holds together. Divide and form into 2 disks. Wrap; chill for 45 minutes.
                                                                  • Preheat oven to 400°F. Roll out one disk to an 11-inch round; place in 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second disk.
                                                                  • Make filling: Toss apples, sugar, flour, cornstarch, lemon zest and juice, salt and spices. Spoon into pie plate. Dot with butter. Whisk egg with milk. Brush overhang with glaze, place pastry on top. Trim to 1/2 inch. Crimp pastry to seal.
                                                                  • Brush pie with glaze; sprinkle with sugar. Cut slashes in top crust to vent. Place pie on rimmed cookie sheet lined with foil; bake 15 minutes. Lower temperature to 350°F; bake 55 minutes, until crust is golden and filling
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet
                                                                  • Yes No
                                                                    foil

                                                                  Our version of this classic mix features pretzels and wholesome cereals, plus the grown-up flavors of olive oil and Parmesan.

                                                                  Ingredients
                                                                  • Yes No 4 cup assorted whole grain cereals
                                                                  • Yes No 2 cup pretzel rounds
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Preheat oven to 350 degrees. In a large bowl, toss together cereals, pretzel rounds, olive oil and Parmesan cheese.
                                                                  • Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No one 17.5 oz shelf stable gnocchi
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 lb Italian sausage
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 5 oz baby spinach
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan. Tip: Gnocchi are small, quick-cooking dumplings, usually made from potatoes. You'll find them with the fresh or dried pasta in supermarkets, or you can substitute a short pasta, such as rigatoni, penne, or farfalle.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  This boldly flavored dish is enticing, especially to those with a taste for heat.

                                                                  Ingredients
                                                                  • Yes No 1 cup jasmine rice
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1/4 preserved lemon, rind only
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp cumin powder
                                                                  • Yes No 1/2 fennel bulb
                                                                  • Yes No 1/3 cup pitted picholine olives
                                                                  • Yes No 1 thick, 3/4 inch lb merguez sausage
                                                                  • Yes No 1 pint grape tomato
                                                                  • Yes No 1 cup coarsely chopped flat leaf parsley
                                                                  • In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl.
                                                                  • Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt.
                                                                  • In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skillet

                                                                  Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combinations such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. Watch Andrea Nguyen demonstrate how to wrap a dumpling in this CHOW

                                                                  Ingredients
                                                                  • Yes No 4 cup spinach
                                                                  • Yes No 4 1/2 cup large dried shitake mushroom
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tbsp light soy sauce
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp finely minced ginger
                                                                  • Yes No 1/3 cup diced carrot
                                                                  • Yes No 3 oz brown tofu
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1 lb basic dumpling dough
                                                                  • Yes No 2/3 cup tangy soy dipping sauce
                                                                  • To make the filling, put the spinach in a large bowl. Bring a kettle of water to a boil and pour a generous amount over the spinach. Let the spinach wilt for about 30 seconds, drain, rinse with cold water, and drain again. To remove excess moisture, squeeze the spinach in your hands over the sink. When you are done, there should be about 1/2 cup firmly packed spinach.
                                                                  • In a bowl, combine 1/4 cup of the reserved mushroom soaking liquid, salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set this flavoring sauce aside.
                                                                  • In a wok or large skillet, heat the canola oil over medium heat. Add the ginger and stir-fry for about 30 seconds, until aromatic. Add the spinach, carrot, mushrooms, and pressed tofu. Stir to combine and then pour in the flavoring sauce. At first all the liquid will seem to have been absorbed, but after 2 minutes, there will be a little bubbling liquid in the skillet. At that point, give the cornstarch mixture a final stir and stir it into the filling. When the mixture thickens, turn off the heat and add the Chinese chives. Transfer to a bowl and set aside to cool completely before assembling the dumplings. You should have about 2 cups of filling. (The filling can be prepared 1 day in advance and refrigerated. Bring it to room temperature before assembling the dumplings.)
                                                                  • Form 16 wrappers from half of the dough. Aim for wrappers that are about 3 1/4 inches in diameter.
                                                                  • Before assembling the dumplings, line steamer trays or a baking sheet with parchment paper and set aside. (If you are making the dumplings in advance, or freezing them, lightly dust the parchment paper-lined tray with flour to avoid sticking.)
                                                                  • To assemble the dumplings, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling to create a half-moon, pea pod, big hug, or pleated crescent shape. If you are steaming right away, place the finished dumpling in a steamer tray, sealed side up and 1 inch away from the edge if you are using a metal steamer. Repeat with the other wrappers before forming and filling wrappers from the remaining dough, keeping the finished dumplings covered with a dry kitchen towel as you make the rest. If you don’t have enough space on your steamer trays to steam all the dumplings at once, or if you are not steaming them right away, place the waiting ones on the prepared baking sheet spaced a good 1/2 inch apart.
                                                                  • Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator. For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; thaw completely on lined steamer trays, using your finger to smooth over any cracks that may have formed during freezing, before steaming.
                                                                  • To cook, steam the dumplings over boiling water for about 8 minutes, or until slightly puffed and somewhat translucent. Remove the trays and place each atop a serving plate.
                                                                  • Serve immediately with the dipping sauce, either in a communal bowl with a spoon or portioned into individual bowls or dipping sauce dishes. As with all jiǎozi, it is easiest to eat these with chopsticks in one hand and soupspoon or rice bowl in the other, angling the bowl or spoon to catch any drips.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 32dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    steamer
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    chopstick
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No 1 lb new yukon gold potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • Yes No 1 tsp coarsely chopped flat leaf parsley
                                                                  • Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
                                                                  • Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    skillet

                                                                  Long, slow, braised Lamb Shanks are perfect comfort food, so welcome on a chilly autumn or cold winters day. There are many recipes for Braised Lamb Shanks but this is one of my favourites. The Lamb Shank is cooked very slowly in a good red wine (I emphasise good, never cook with wine you wouldn't drink), which tenderises the meat until, when it is cooked, the meat will quite literally fall from the bone.

                                                                  Ingredients
                                                                  • Yes No 6 lamb shank
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 16 500ml fl oz red wine
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 garlic bulb, cross wise
                                                                  • Yes No 2 sprig rosemary
                                                                  • Yes No 3 1.5 liter pint beef stock
                                                                  • Yes No 2 55g oz butter
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 160°C/320 °F/Gas 2.
                                                                  • Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board to cover lightly with seasoning.
                                                                  • In a large ovenproof casserole heat the oil, once hot, two at a time brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine, bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.
                                                                  • Pour in enough beef stock to cover the meat, don't worry if the bones are sticking out, this is fine, and it is also fine if you have stock left over, you may need this to top the shanks up from time to time. Bring back to a simmer then cover the dish and place in the oven. Cook for 3 hours, checking from time to time that the meat is still covered in stock and top up as necessary and also occasionally turn the shanks.
                                                                  • Once cooked, remove the shanks and them keep warm.
                                                                  • Place the casserole on the hob and bring to a boil, boil for 5 minutes. Whisk in the cold butter to create a really glossy sauce. Check the seasoning then strain the sauce
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 3 hours
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    ovenproof casserole
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 2 pork tenderloin
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No 2 tbsp grapeseed oil
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 2 medium sized apple
                                                                  • Preheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
                                                                  • Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).
                                                                  • Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F for 10 minutes.
                                                                  • After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.
                                                                  • After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.
                                                                  • Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.
                                                                  • Yield: Serves 4-6, depending on the size of the tenderloins.
                                                                  Yields: 5, depending on the size of the tenderloins.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  This cornbread -- made slightly sweet with the addition of dark-brown sugar -- mixes very easily. Just whisk together the dry ingredients, melt the butter and sugar, and whisk in cold milk to cool the liquid. Whisk in the eggs, then stir the brown-sugar mixture into the cornmeal, scrape the batter into the pan, and bake.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 2 2/3 cup yellow cornmeal
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2/3 cup packed dark brown sugar
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 large egg
                                                                  • Preheat the oven to 350 degrees. Butter two 9-by-4 1/2-inch loaf pans, and set aside.
                                                                  • In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.
                                                                  • Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops.
                                                                  • Bake in the middle of the oven until loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks, and let cool. Serve warm or at room temperature.
                                                                  Yields: 29-by-4 1/2-inch loaves
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  BLT Wrap
                                                                   20 m
                                                                  Ingredients
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1/2 cup dried tomatoes in oil, and chopped
                                                                  • Yes No 8 10 inch flour tortilla
                                                                  • Yes No 1 large iceberg lettuce
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 16 bacon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
                                                                  • Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.
                                                                  • Roll up tortillas; cut in half diagonally, and secure with wooden pick.
                                                                  Cuisine:YesNoamerican
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 15.5 oz cannellini beans
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a food processor puree all ingredients until smooth. Transfer to serving bowl and chill for at least 1 hour to allow flavors to develop. Serve with crudités.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    serving bowl
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground chicken
                                                                  • Yes No 1 cup shredded mild cheddar
                                                                  • Yes No 2 tbsp coarsely chopped onion
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 tbsp coarsely chopped mint
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 small jalapeño chili pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 cup fine dry bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No mango chutney
                                                                  • In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeño, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.
                                                                  • Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.
                                                                  • In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel-lined baking sheet. Pierce each kebab with a short skewer and transfer to a platter. Serve with mango chutney.
                                                                  Yields: 32kebabs
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    skewer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  • Yes No
                                                                    baking sheet

                                                                  Keeps you asking for more until closing time.

                                                                  Ingredients
                                                                  • Yes No 2 oz rye
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz grenadine
                                                                  • Yes No maraschino cherry
                                                                  • Shake the rye, vermouth, and grenadine with ice; then strain over ice into a chilled cocktail glass. Garnish with a maraschino cherry.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  Ingredients
                                                                  • Yes No 1 tbsp dried parsley
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 cup shredded swiss cheese
                                                                  • Yes No 2 oz 33% less sodium smoked deli ham
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 slice sourdough bread
                                                                  • Yes No 4 curly lettuce leaves
                                                                  • Yes No 8 thick slice red onion
                                                                  • Yes No 8 thick slice tomato
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5-inch oval patty. Top each of 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border; top with remaining patties. Press edges together to seal.
                                                                  • Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 21 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 20 baby artichoke
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 large celery
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp coriander seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 8 thyme
                                                                  • Yes No 3 tbsp crème fraiche
                                                                  • Yes No 1 tbsp chive
                                                                  • Yes No 1/2 jumbo lump lb crabmeat
                                                                  • Squeeze the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off all of the outer leaves and trim the stem so the artichoke will stand upright. With a small, sharp knife, cut 1/2 inch off the top and peel the base. With a melon baller, scoop out some of the choke to form a cup with a 1/4-inch rim. Drop the artichoke into the lemon water.
                                                                  • Drain the artichokes and pat dry. Heat the oil in a large, deep skillet. Add the artichokes and cook over moderately high heat, turning occasionally, until lightly browned, about 4 minutes. Add the carrot, celery and onion, season with salt and pepper and cook for 1 minute longer. Add the wine, vinegar, peppercorns, coriander seeds, bay leaves and thyme. Cover with parchment paper and a tight-fitting lid and simmer over moderately low heat, turning once or twice, until the artichokes are tender and the liquid has reduced slightly, about 30 minutes. Transfer the braised artichokes to a large platter to cool. Remove the bay leaves and thyme sprigs then season the cooking liquid with salt and pepper and reserve.
                                                                  • In a small bowl, mix the crème fraîche with the lemon juice and chives. Fold in the crabmeat and season lightly with salt and pepper. Using a small spoon, fill the cooled artichokes with the crab salad; arrange on a platter. Drizzle with the reserved cooking liquid and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    melon baller
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup diced dried apricots
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1 16 oz frozen peaches
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 2 1/2 tsp corn starch
                                                                  • Yes No 12 sweet cream cheese dough circles
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp 2% reduced fat milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly.
                                                                  • Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place the dough on a lightly floured surface. Spoon about 2 tablespoons peach mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining peach mixture. Freeze 30 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
                                                                  • To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.
                                                                  Yields: 12pies (serving size: 1 pie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper

                                                                  To make the cucumber ribbons shown in the photo, use a Y-shaped vegetable peeler to cut thin slices of cucumber lengthwise. If you're in a hurry, cut the cucumber into thin, round slices.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 lb ground turkey breast
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup grated english cucumber
                                                                  • Yes No 1 6 oz fat free greek yogurt
                                                                  • Yes No 1 tbsp chopped mint
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 french hamburger buns
                                                                  • Yes No toppings, lettuce leaves, tomato, cucumber
                                                                  • Yes No garnish, pepperoncini salad peppers
                                                                  • Stir together first 6 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
                                                                  • Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Add patties; cook 5 minutes on each side or until done.
                                                                  • Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 6 sweet apple
                                                                  • Yes No crushed ice
                                                                  • On a plate, sprinkle the 6 apple slices with the absinthe. Refrigerate for 2 hours.
                                                                  • In a pint glass, lightly muddle the infused apple slices. Add ice and the Calvados, Simple Syrup and bitters and stir well. Double strain into a chilled rocks glass and garnish with the remaining apple slice, pressing it against the inside of the glass.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass

                                                                  Whether you eat your waffles for breakfast or dessert, this tangy, nutty-flavored version is sure to please. Browning the butter adds fantastic depth of flavor. Special equipment: We used this Belgian waffle maker, but any kind will do. Just be sure to follow the operating instructions that came with yours.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 3 1/2 cup low-fat buttermilk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No butter
                                                                  • Yes No maple syrup
                                                                  • Yes No yogurt
                                                                  • Melt the butter in a medium frying pan over medium-low heat and cook until it browns and emits a toasted smell (the butter should be golden brown but not burnt), about 5 minutes. Transfer the butter to a large mixing bowl and let it cool to room temperature.
                                                                  • Whisk together the flour, brown sugar, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. Add the eggs, buttermilk, and vanilla extract to the cooled brown butter and whisk until evenly combined. Pour the buttermilk mixture into the flour mixture and stir until the dry ingredients are just moistened through.
                                                                  • Heat the waffle iron to medium according to the manufacturer’s instructions. Once heated, brush the iron with butter or oil, fill it with batter, close the lid, and cook until the waffle is golden brown, about 4 minutes for Belgian style. Repeat with the remaining batter, brushing the iron with butter or oil between each waffle. Serve immediately with maple syrup and a dollop of plain yogurt.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 8(5-ounce) waffles
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    waffle iron
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush

                                                                  Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 1 1/4 cup whole wheat flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tbsp baking soda
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tsp powdered ginger
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 1/2 cup finely ground almonds
                                                                  • Yes No 3 cup finely grated carrot
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup buttermilk
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 3 8 oz cream cheese
                                                                  • Yes No 2 tbsp spiced rum
                                                                  • Yes No 1 tbsp orange zest
                                                                  • Yes No 1 1 lb confectioners' sugar
                                                                  • Yes No 2 cup diced walnut
                                                                  • Make cake: Heat oven to 350°. Butter and flour three 9" round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
                                                                  • In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.
                                                                  • In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.
                                                                  • Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in 1/2 tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
                                                                  • In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1 1/4 cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.
                                                                  • SERVES 16 – 20
                                                                  Yields: 18
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    pan

                                                                  In this recipe, raw nuts are cooked in honey, making them truly honey roasted. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey. This recipe was featured as part of our Supercharge with Superfoods photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 cup honey
                                                                  • Yes No 1 cup raw almonds
                                                                  • Yes No 1 cup raw pumpkin seeds
                                                                  • Yes No 1 cup raw sunflower seeds
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
                                                                  • Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240°F, about 10 minutes. Add remaining ingredients and cook until the thermometer reaches 305°F, about 20 minutes more.
                                                                  • Remove from heat, pour onto the lined baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper

                                                                  Southern boiled peanuts are easily made in your slow cooker. They typically take all day on the stovetop, but with this recipe you can start them before bed and have them ready for tailgating the next afternoon. Prep: 3 minutes, Cook: 18 hours Slow-Cooker Size: 5- or 6-quart

                                                                  Ingredients
                                                                  • Yes No 2 lb raw peanuts
                                                                  • Yes No 3/4 cup salt
                                                                  • Yes No 12 cup water
                                                                  • Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
                                                                  • Cajun Boiled Peanuts: Add 1 (3-ounce) package boil-in-bag shrimp and crab boil and 1/3 to 1/2 cup hot sauce (we tested with Frank's) to slow cooker before cooking.
                                                                  • Freeze It!: Freeze these peanuts in zip-top freezer bags up to 2 months. Reheat them in the microwave before serving.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 18cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    microwave
                                                                    Brands:
                                                                  • Yes No
                                                                    Frank's

                                                                  Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry,or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pie pan.

                                                                  Ingredients
                                                                  • Yes No pastry shell
                                                                  • Yes No 1 cup sweetened dried coconut
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 2 1/4 cup whole milk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1/8 tsp salt
                                                                  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack.
                                                                  • Scatter coconut over bottom of pastry.
                                                                  • In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust.
                                                                  • In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.
                                                                  • In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.
                                                                  • Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
                                                                  • Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes.
                                                                  • Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day.
                                                                  Cuisine:YesNonew mexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup whole milk yogurt
                                                                  • Yes No 2 cup raspberry
                                                                  • Place blueberries in a small saucepan and add 1/2 cup sugar, 1 Tbsp. water and lemon zest. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring often, until berries are softened and releasing liquid, about 5 minutes. Force berries through a fine-mesh sieve into a large bowl; discard solids. (You will have about 1/2 cup strained pulp and juice.) Cover and refrigerate until well chilled, about 1 hour.
                                                                  • Preheat oven to 350°F. Spread almonds on a rimmed baking sheet and toast, stirring often, until lightly browned and fragrant, about 5 minutes. Remove from baking sheet and cool.
                                                                  • Combine cream and yogurt in a large bowl. Add remaining 2 Tbsp. sugar and beat with an electric mixer on high speed until mixture forms stiff peaks. Divide whipped cream into 2 parts and gently fold one half into blueberries.
                                                                  • Spoon some plain whipped cream into bottom of 8 4- or 6-oz. glasses. Add a layer of raspberries to each, placing them around edges so they're visible. Top with a layer of blueberry mixture. Continue layering until glasses are full. Refrigerate for at least 1 hour. Top with berries and toasted almonds just before serving.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    electric mixer
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/3 cup peanut
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Yes No 4 1/2 inch thick, 1 lb chicken breast cutlets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup peach chutney
                                                                  • Preheat oven to 500°.
                                                                  • Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
                                                                  • Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.
                                                                  Yields: 4servings (serving size: 1 cutlet and 1 tablespoon chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.

                                                                  Ingredients
                                                                  • Yes No 2 cup roasted chicken stock
                                                                  • Yes No 1 cup other fruity dry red wine
                                                                  • Yes No 1/3 cup diced shallot
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 thyme
                                                                  • Yes No 5 tsp butter
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
                                                                  • Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.
                                                                  Yields: 4servings (serving size: 2 tablespoons)
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sieve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 6 oz salmon steaks, 1 inch thick
                                                                  • In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.
                                                                  • While broth is boiling, blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.
                                                                  • Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.
                                                                  • Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    fork

                                                                  Pork, apples, and rosemary come together to make juicy burgers that taste somewhat like sausage. Serve them on slider buns, dinner rolls, or, for a hearty breakfast, with eggs. Darina Allen cooks these burger in a frying pan, but we like them grilled too. What to buy: A juicy, crisp apple like a Fuji or Pink Lady will give the burgers a blast of sweet and some added caramelization. This recipe was part of our Featured Cookbook series.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground pork
                                                                  • Yes No 1 1/3 large, medium cup grated apple, on the holes of a grater
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp diced rosemary
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place all of the ingredients in a medium bowl and mix with your hands until evenly combined. Check the seasoning by forming a small, thin patty. Pan-fry until the center is no longer pink. Taste and adjust the seasoning of the pork mixture as desired. Shape into 12 (2-ounce) patties about 2 1/2 inches wide and 1/2 inch thick.
                                                                  • Heat a large frying pan over medium heat until hot, about 3 minutes. Add 6 patties and fry until the outsides are browned and the centers are no longer pink, about 4 to 5 minutes per side. Transfer to a plate and repeat with the remaining 6 patties.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12mini burgers
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    frying pan

                                                                  The Girl Scout Cookie is one of the numerous liquid confections that attempt to simulate a favorite foodstuff. When the Black Russian entered the bar scene, some stalwart traditionalists protested, “They’ve gone about as far as they can go!” The Girl Scout Cookie and the dozens of other cookie, cake, and candy variants would have them spinning in their graves. The Girl Scout Cookie affirms that there is a new generation of bar-hopping adventurers who want to have it their way. If only Troop 42 could get a cut of the bar profits!

                                                                  Ingredients
                                                                  • Yes No 3/4 oz peppermint schnapps
                                                                  • Yes No 3/4 oz dark crème de cacao
                                                                  • Yes No 1/2 oz heavy whipping cream
                                                                  • Variations:
                                                                  • Almond Joy: Substitute amaretto for the peppermint schnapps.
                                                                  Cuisine:YesNorussian
                                                                  Yields: 1drink

                                                                  These tender vegetable patties are meant to be soft. Prepare through step two the day before since the mixture is easier to work with once its has been refrigerated overnight and the flavors have had time to marry. Amchur (or amchoor) powder is a tart green mango-based seasoning. Omit if you can't find it. Serve with Fiery Tomato Chutney.

                                                                  Ingredients
                                                                  • Yes No 1 cup chickpeas in can
                                                                  • Yes No 1 cup chopped cilantro
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1 tsp amchur powder
                                                                  • Yes No 1 1/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 lb red potato
                                                                  • Yes No 1/4 cup coarsely chopped red onion
                                                                  • Yes No 1 cup dry bread crumb
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 2/3 cup spinach
                                                                  • Yes No 4 whole grain pitas
                                                                  • Yes No 8 red onion
                                                                  • Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
                                                                  • Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion, and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
                                                                  • Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties. Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings (serving size: 1 stuffed pita half)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan

                                                                  Prepare this simple, but outstanding seared beef tenderloin recipe for guests.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz beef tenderloin fillets
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Sprinkle fillets with pepper and salt.
                                                                  • Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  This salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year. What to buy: We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory. Whole heads of chicory are ideal for this salad; choose a variety of textures and colors for a stunning presentation. Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance. This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1 cup medium shallot
                                                                  • Yes No 1/3 cup red wine vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 2 tbsp tangerine juice
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb mixed chicory, dried
                                                                  • Yes No 1 medium cup tangerine
                                                                  • Yes No 1/2 small cup pomegranate
                                                                  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
                                                                  • Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
                                                                  • Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
                                                                  • Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
                                                                  • Add the chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and pickled shallots and serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 2 hibiscus tea bags
                                                                  • Yes No 4 cup water
                                                                  • Yes No crushed ice
                                                                  • Yes No ginger beer
                                                                  • Yes No 12 pineapple
                                                                  • Yes No 12 mint
                                                                  • In a large saucepan, steep the hibiscus tea bags in the boiling water until deep red, about 25 minutes; discard the tea bags. Add cracked ice to 12 glasses and fill each one halfway with the hibiscus tea. Top off the drinks with ginger beer. Garnish each drink with a pineapple slice and a mint sprig and serve.
                                                                  Yields: 12drinks
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 8 oz orzo
                                                                  • Yes No salt
                                                                  • Yes No 1 pint red cherry tomatoes
                                                                  • Yes No 1 pint yellow cherry tomatoes
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 8 oz feta cheese
                                                                  • Yes No 1 large cucumber
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp minced oregano
                                                                  • Yes No a lemon
                                                                  • Yes No black pepper
                                                                  • Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.
                                                                  • Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.
                                                                  • Yield: Serves 8-10 as a side.
                                                                  Yields: 9as a side.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 tbsp coriander, ground
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 1 tbsp tamarind concentrate
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 tbsp creamy peanut butter
                                                                  • Yes No salt
                                                                  • In a mini food processor, combine the chopped onion, chopped garlic and lemongrass, and process to a paste.
                                                                  • In a large nonstick skillet, heat the vegetable oil. Add the onion paste and cook over moderately low heat, stirring occasionally, until golden brown, about 8 minutes. Add the ground coriander and cook until fragrant, about 2 minutes. Add the sambal oelek and cook, stirring, for 2 minutes. Add the coconut milk and boil over high heat until thickened, about 2 minutes. Stir in the tamarind concentrate, sugar and peanut butter until smooth. Remove from the heat and season with salt. Let cool, then transfer to a bowl.
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  For a bolder flavor, use a dark beer. Serve in 16-oz. mason jars for fun.

                                                                  Ingredients
                                                                  • Yes No 1 cup frozen limeade concentrate
                                                                  • Yes No 1 cup tequila
                                                                  • Yes No 1/2 cup orange liqueur
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 cup beer
                                                                  • Stir together first 3 ingredients until well blended. Fill 4 medium glasses with crushed ice. Pour limeade mixture evenly into glasses. Add beer to taste.
                                                                  • Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Limeade, José Cuervo Especial tequila, and Triple Sec for orange liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  CATEGORY WINNER Sides and Salads "I am continually looking for ways to incorporate more omega-3s and whole wheat into my diet. Making yeast breads has always been an important tradition in my family, and I enjoy working with more nutrient-rich ingredients for this part of our meal." —Melissa Hinrichs, Omaha, Nebraska

                                                                  Ingredients
                                                                  • Yes No 1 cup regular oats
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 2 1/4 tsp dry yeast
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup flaxseed meal
                                                                  • Yes No 3 cup whole wheat flour
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp regular oats
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.
                                                                  • Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.
                                                                  • Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.
                                                                  • Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.
                                                                  • Preheat oven to 400°.
                                                                  • Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.
                                                                  Yields: 24servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    plastic wrap

                                                                  Hungarian palascinta are paper-thin pancakes served rolled or folded into triangles with fruit fillings, ground nuts or whipped cream. When they are stacked to form a cake, it is called rakott palacsinta. Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke, among others. This recipe is for sweet fillings. See this palacsinta recipe for a savory pancake. Makes 16 Hungarian Sweet Crepes

                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup whole milk
                                                                  • Yes No 1/3 cup club soda
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 tbsp butter
                                                                  • In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter. Heat 1 teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions. Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter. Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
                                                                  Cuisine:YesNohungarian
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan

                                                                  Instead of using Arborio rice to make risotto, use high-fiber pearl barley instead. The Thai flavor comes from cilantro, lemongrass, ginger, and red curry paste, and the protein comes from the lean chicken in this satisfying one-dish meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1 1/2 cup chopped scallion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1/2 cup pearl barley
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 14 1/2 oz fat free, less sodium chicken broth
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp rice vinegar
                                                                  • Yes No 1 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp red curry paste
                                                                  • Yes No 1 tbsp chopped lemongrass
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3 cup shredded chicken breast
                                                                  • Yes No 1 1/4 cup red bell pepper
                                                                  • Yes No 1 cup sugar snap peas
                                                                  • Yes No 1 cup light coconut milk
                                                                  • Yes No 4 tsp chopped peanut
                                                                  • Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
                                                                  • Combine juice and next 5 ingredients (juice through curry paste); set aside.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    nonstick pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Brandy adds a spirited punch to this coffee-flavored hot chocolate. Prep: 2 minutes, Cook: 5 hours Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 8 cup milk
                                                                  • Yes No 1 morsels, mini cup semisweet chocolate
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup instant coffee
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No whipping cream
                                                                  • Yes No semisweet chocolate
                                                                  • Combine first 5 ingredients in a 4-quart slow cooker.
                                                                  • Cover and cook on LOW 4 to 5 hours or until thoroughly heated and chocolate is melted, whisking after 2 hours. Whisk before serving. Serve with sweetened whipped cream and grated chocolate, if desired.
                                                                  • Party Tip: Serve this spiked favorite straight from the slow cooker.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    whisk

                                                                  If you can’t make it to the beach, bring the beach to you with this tropical margarita from Miami’s Karu&Y. What to buy: Frida Kahlo Tequila Blanco is used in this drink, but you could substitute any 100 percent agave blanco tequila. Agave nectar, also known as agave syrup, is available at health food stores and online at Wild Organics. If you can’t find it, just substitute simple syrup.

                                                                  Ingredients
                                                                  • Yes No 1/4 medium mango
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz blanco tequila
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 1 oz agave nectar
                                                                  • Yes No 1/4 oz orange liqueur
                                                                  • Yes No fresh mango cubes
                                                                  • In a cocktail shaker, muddle together the chopped mango and ice.
                                                                  • Add the tequila, lime juice, agave nectar, and orange-flavored liqueur and shake vigorously.
                                                                  • Strain and serve up in a chilled glass. Garnish with mango cubes.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    cocktail shaker
                                                                  • Yes No
                                                                    glass
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 16 oz chili
                                                                  • Yes No 1 16 oz refried beans
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 8 oz chunky pico de gallo
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No monterey jack cheese
                                                                  • Yes No bone crackers
                                                                  • Cook first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan

                                                                  Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
                                                                  • Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
                                                                  • Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No heirloom tomato
                                                                  • Yes No fresh basil, leaves carefully as not
                                                                  • Yes No fresh mozzarella cheese
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No balsamic wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle

                                                                  This sweet yet tart dressing goes with many different salads, and it's quick to make in the blender. Try it with a strawberry spinach salad, or with a pear and blue cheese salad.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup passion fruit
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Cut passion fruits in half. Scrape pulp and seeds into a small saucepan. Heat fruit pulp over medium low heat, stirring. Heat almost to boiling, then remove from heat. Strain pulp through a fine sieve or colander. Discard seeds, and let the juice cool. Place olive oil, passion fruit juice, lime juice, vinegar, honey, and salt in a blender or food processor. Blend until smooth. Store salad dressing in refrigerator for up to one week. Stir or shake before using.
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fine sieve
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    refrigerator
                                                                  Ingredients
                                                                  • Yes No 3/4 lb sea scallop
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb oyster mushroom
                                                                  • Yes No 1 large leek, white and tender green parts only
                                                                  • Yes No 2 tbsp ginger
                                                                  • Yes No 1 qt chicken stock
                                                                  • Yes No 1 tbsp coarsely chopped cilantro
                                                                  • Preheat the oven to 400°. Thinly slice the scallops crosswise. Spread them in 4 ovenproof soup plates. Melt the butter in a medium saucepan. Brush the scallops with some of the butter and season with salt and pepper.
                                                                  • Add the mushrooms to the remaining butter in the saucepan. Season with salt and pepper and cook over moderately high heat until lightly browned, about 5 minutes. Add the leek and ginger and cook, stirring, until wilted, about 3 minutes. Add the stock and bring to a boil. Season with salt. Keep hot.
                                                                  • Bake the scallops in the oven for about 30 seconds, or until the bowls are hot. Pour the hot soup over the scallops, garnish with the cilantro and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    brush

                                                                  This easy ham and rice bake uses leftover baked ham, cooked rice, and mixed vegetables, baked with a buttered bread crumb topping.

                                                                  Ingredients
                                                                  • Yes No 2 cup cooked rice
                                                                  • Yes No 2 cup diced ham
                                                                  • Yes No 1 1/2 cup mixed vegetables
                                                                  • Yes No 1 10 1/2 oz cream of mushroom soup
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup fresh bread crumbs
                                                                  • Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper. Spray an 8-inch square baking dish or similar 1 1/2 to 2-quart casserole with cooking spray. Spoon rice and ham mixture into the casserole and spread. Top evenly with buttered bread crumbs. Cook at 325° for 30 minutes, or until hot and bubbly. Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired. Serves 4 to 6. More Ham Recipes Creamed Ham With Cornbread Wedges Ham Casserole with Noodles and Cheddar Cheese Ham Casserole Recipe with Macaroni and Cheese Macaroni and Ham Casserole Macaroni and Ham Salad Macaroni and Cheese with Ham Macaroni with Ham and Asparagus Macaroni Salad with Ham Quick Ham Casserole Ham Casserole with Corn Ham Casserole with Broccoli Ham and Cheese Casserole Ham and Egg Casserole Ham Casserole with Hash Browns Cornbread Recipes Ham Recipes Index Ham Casseroles Crockpot Pork & Ham Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  I love Maine lobster - in butter, in bisque, but most especially in rolls. I’ve never thought twice about cooking one myself… but then again, I’ve never chased one around my living room before.

                                                                  Ingredients
                                                                  • Yes No 1 meat from 1 lobster
                                                                  • Yes No 1/2 celery
                                                                  • Yes No 1 tbsp crème fraiche
                                                                  • Yes No 1 tsp chive
                                                                  • Yes No squeeze lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No hot dog bun
                                                                  • In a small bowl, combine lobster meat with celery, crème fraiche, chives, lemon, and salt and pepper to taste. Melt the butter in a small saucepan and toast roll until golden brown. Stuff with lobster mixture, and enjoy.
                                                                  • (I am not going to attempt to tell you how to cook a live lobster, because clearly I’m not fit to give anyone advice on that front.)
                                                                  Cuisine:YesNomaine
                                                                  Yields: 1roll
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Arrowhead Mills
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 3 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/4 cup crumbled blue cheese
                                                                  • Yes No 1/4 cup non-fat sour cream
                                                                  • Yes No 4 1 oz english muffin
                                                                  • Yes No 4 lettuce
                                                                  • Yes No 4 thick slice tomato
                                                                  • Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Remove from heat; let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl; stir well. Divide mixture into 8 equal portions, shaping into 1/2-inch-thick patties. Spoon 1 tablespoon cheese into the center of 4 patties; top with remaining patties. Press edges together to seal.
                                                                  • Prepare grill. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
                                                                  • Spread 1 tablespoon sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves; top each with a tomato slice,a patty, and top half of muffin.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rack

                                                                  These shrimp empanadas are stuffed with a delicious combination of shrimp, cheese, and Spanish style tomato sauce. You can change up this recipe with different flavored tomato sauces, Italian for instance, and using different cheese blends, such as Mexican four cheese blend. Empanadas are ideal for appetizers, finger foods, lunches and meals on the go.

                                                                  Ingredients
                                                                  • Yes No 8 oz tomato sauce
                                                                  • Yes No 3 tbsp sofrito
                                                                  • Yes No 2 cup colby jack cheese
                                                                  • Yes No 10 medium oz shrimp
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • In a saucepan, bring the tomato sauce and sofrito to a simmer over medium heat.
                                                                  • Pat the shrimp dry. Salt and pepper to taste.
                                                                  • Place the shrimp into the sauce pan with the tomato sauce mix.
                                                                  • Cook the shrimp until it turns pink. About 3 to 5 minutes. Do not over cook the shrimp; it will become rubbery.
                                                                  • Remove the pan from the heat and allow to cool before filling the empanadas.
                                                                  • Place the filling by the spoonful into your prepared empanada dough, or store bought discs*.
                                                                  • Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
                                                                  • Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.
                                                                  Cuisine:YesNoportuguese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes