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                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 link turkey
                                                                  • Yes No 2 2 cup medium onion
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/2 lb day old white bread
                                                                  • Yes No 1/2 lb day old multigrain bread
                                                                  • Yes No 1/3 cup chopped flat leaf parsley
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 10 to 12 lb turkey
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 1 turkey size oven bag
                                                                  • Yes No 1/4 cup madeira wine
                                                                  • In a large nonstick skillet over medium heat, melt the 4 tablespoons of butter and cook the sausage, if using, until browned, stirring to break up the links, about 2 minutes. Add the onions and celery and cook until the vegetables are tender and the sausage is completely cooked, about 6 to 7 minutes.
                                                                  • Heat 1 cup chicken stock and set aside. In a large bowl, combine the sausage mixture, both types of bread, parsley, sage, and eggs and mix well. Add the heated stock and the salt and pepper and stir to combine well.
                                                                  • Heat oven to 350º.
                                                                  • Rinse the turkey well with cold water and pat dry. Rub the turkey all over with the oil or butter, then season liberally with salt and pepper. Set aside.
                                                                  • Place 1 tablespoon of flour in the oven bag and shake to distribute evenly. Set the bag aside in a roasting pan large enough to hold the turkey.
                                                                  • Stuff the turkey, neck area first, then the body. Carefully put the turkey in the bag. Close the bag with the enclosed tie and cut six 1/2-inch slits in the top. Roast the turkey in oven for 12 1/2 minutes per pound, or 2 1/2 hours for a 12-pound bird (the bag allows the turkey to cook faster than with regular roasting). To test for doneness, remove the turkey from the oven, open the bag, and insert a thermometer into the thickest part of the thigh. The turkey is done when the thermometer reads 180º. If the turkey is done, let rest for 15 minutes. Cut open the top of the bag, place the turkey on a platter, and set aside, Remove stuffing.
                                                                  • Pour the drippings and juices into a gravy separator, let them settle, then pour off the nonfatty liquids. Add enough stock to make 4 cups total liquid, then, in a medium saucepan over high heat, bring to a boil. Whisk together the remaining flour with 1/2 cup warm water until smooth and add to the boiling stock. Continue whisking until smooth and bubbling. Add the Madeira, reduce the heat, and simmer for 2 to 3 minutes. Adjust the seasoning to taste with salt and pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven bag

                                                                  The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup crunchy peanut butter
                                                                  • Yes No 1 16 oz powdered sugar
                                                                  • Yes No 1 1/2 cup vanilla wafer
                                                                  • Yes No 1 12 oz semisweet chocolate morsels
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper.
                                                                  • Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.
                                                                  • Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  Ham-and-Bean Soup
                                                                   1 h 13 m

                                                                  This is a great way to use leftover holiday ham. You'll need about 2 cups to replace the ham steak. Don't forget to toss in the bone for added flavor.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz lean ham steak
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 scallion
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 tbsp ham flavored soup base
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 15 oz navy beans
                                                                  • Yes No 2 15 oz canned cannellini bean
                                                                  • Yes No 1 15 1/2 oz black eyed peas
                                                                  • Yes No 4 2 lb large yukon gold potato
                                                                  • Yes No garnish, fall potato leaves
                                                                  • Trim fat from ham steak; coarsely chop ham. Reserve bone.
                                                                  • Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
                                                                  • Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving. Garnish, if desired.
                                                                  • Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 58 minutes
                                                                  • Total Time: 1 hour 13 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    wash

                                                                  This colorful salad is a favorite on the Aeolian Islands off the northeastern coast of Sicily. Many of the seafood, vegetable, and pasta dishes on these islands, as in the rest of Sicily, call for locally produced salted capers, which have a more decisive flavor than capers packed in brine. Look for salted capers in Italian markets; rinse thoroughly before using. Serve salad with grilled bread.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup pitted sicilian
                                                                  • Yes No 3 tbsp salted capers
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 12 basil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 1 lb skinless squid
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside.
                                                                  • Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat.
                                                                  Cuisine:YesNonortheastern
                                                                  Yields: 4servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.

                                                                  Ingredients
                                                                  • Yes No 1 cup dry sherry
                                                                  • Yes No 1 3/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup apple juice concentrate
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 1/2 cup chopped granny smith apple
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 4 2 oz veal medallions
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes). Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes). Combine water and cornstarch in a small bowl. Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in apple and thyme. Cover and keep warm.
                                                                  • To prepare veal, sprinkle veal with salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.
                                                                  Yields: 2servings (serving size: 2 medallions and 1/2 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp panch phoron
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 1/2 tbsp grated ginger
                                                                  • Yes No 2 1/2 tbsp minced garlic
                                                                  • Yes No 2 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 1/4 cup whole milk yogurt
                                                                  • Yes No 4 bone in chicken legs
                                                                  • Yes No 4 bone in chicken thighs
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and let marinade cool.
                                                                  • Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.
                                                                  • Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.
                                                                  Cuisine:YesNobengali
                                                                  Yields: 5servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  The season's best vegetable s and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup egg substitute
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat extrasharp cheddar cheese
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat monterey jack cheese
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 16 oz carton fat-free cottage cheese
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup sliced zucchini
                                                                  • Yes No 2 cup diced potato
                                                                  • Yes No 1 cup diced green bell pepper
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 2 tomato
                                                                  • Preheat oven to 400°.
                                                                  • Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
                                                                  • Note: Substitute corn or spinach for some of the vegetables, if you wish.
                                                                  • Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Though this tart is traditionally filled with fresh, unsalted myzithra cheese (which can be difficult to find in the United States) or whole-milk ricotta, we discovered that manouri, another Greek cheese that’s fresh and lightly salted, complements the sweet honey and lemony crust. What to buy: Manouri can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1 lb manouri cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup clover honey
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup sliced almond
                                                                    For the crust:
                                                                  • Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute.
                                                                  • Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.
                                                                  • Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
                                                                    For the filling:
                                                                  • Place manouri, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes.
                                                                  • Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1 jumbo lb shrimp
                                                                  • Yes No 1 lb monkfish
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 14 oz diced tomato in can
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp minced flat leaf parsley
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No one 8 oz, 1 cup clam juice
                                                                  • Yes No pinch saffron
                                                                  • Yes No 6 oz capellini pasta
                                                                  • Yes No lemon
                                                                  • In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat. Season the shrimp and monkfish with salt and pepper and add to the skillet. Cook for 6 minutes, turning once, until barely opaque throughout. Transfer to a plate.
                                                                  • In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat. Add the tomatoes and cook for 3 minutes. Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika. Add the chicken stock, clam juice and saffron, season with salt and bring to a boil. Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes. Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well. Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley. Serve with lemon wedges.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 lb baby artichoke
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 thyme
                                                                  • Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
                                                                  • Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
                                                                  • Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 6 organic eggs
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 baguette
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 2 tsp rose water
                                                                  • Yes No 1/2 cup strawberry
                                                                  • Yes No 1/2 cup blackberry
                                                                  • Yes No 1/2 cup cherry
                                                                  • Yes No 1 5 oz raspberry yogurt
                                                                  • Yes No 1 5 oz vanilla yogurt
                                                                  • Yes No rose petals
                                                                  • Lightly whisk the eggs and milk.
                                                                  • Heat a Teflon-coated griddle pan until warm. Add the butter or olive oil. Dunk the baguette slices into the egg mixture, coating both sides thoroughly, then fry on both sides until golden brown.
                                                                  • In a small saucepan, combine the syrup and rose-water and heat slightly.
                                                                  • Serve the toast topped with berries and cherries, and a dollop of each of the yogurts, and drizzle with the warm syrup mixture. Garnish with rose petals if using.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Farro is a grain similar to pearl barley, but it?s dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you?ll be using it all the time ? it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it?s used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here?s a recipe for one of my fave salads ? give it a go.

                                                                  Ingredients
                                                                  • Yes No bulgur
                                                                  • Yes No courgettes, lengthways
                                                                  • Yes No courgettes, lengthways
                                                                  • Yes No 2 bulbs of fennel, and, herby tops
                                                                  • Yes No onion
                                                                  • Yes No peppers, and chunks
                                                                  • Yes No 2 aubergines, chunks
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No white wine vinegar
                                                                  • Yes No a good of fresh herbs
                                                                  • Yes No lemon juice
                                                                  • Farro is a grain similar to pearl barley, but it’s dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you’ll be using it all the time – it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it’s used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here’s a recipe for one of my fave salads – give it a go.Preheat the oven to 200ºC/400ºF/gas 6. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain. Slice the courgettes across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season well with salt and pepper. Try to spread the vegetables out in one layer, as they’ll roast better this way (use 2 trays if you have to). Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 medium shallot
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp drained caper
                                                                  • Yes No four 6 oz tuna steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No green bean
                                                                  • MAKE THE SHALLOT CREAM: Preheat the oven to 350°. Spread a 1/2-inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
                                                                  • PREPARE THE TUNA: In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within, 2 minutes per side.
                                                                  • Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with the Eggplant Relish and steamed green beans.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam

                                                                  Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining.

                                                                  Ingredients
                                                                  • Yes No 1 medium lb shrimp
                                                                  • Yes No 1 12 oz fettuccine
                                                                  • Yes No 1/2 lb andouille
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 4 1 cup celery rib
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tbsp salt free cajun seasoning
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 6 oz pasteurized prepared cheese product
                                                                  • Yes No 3/4 cup chopped scallion
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Peel shrimp, and devein, if desired. Set aside.
                                                                  • Prepare fettuccine according to package directions; drain pasta, and set aside.
                                                                  • Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
                                                                  • Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
                                                                  • Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
                                                                  • Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
                                                                  • Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 6servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    velveeta
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Velveeta

                                                                  Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup coarsely chopped pecan
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2/3 cup powdered sugar
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2/3 cup butter
                                                                  • Yes No 3 tbsp whipping cream
                                                                  • Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
                                                                  • Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
                                                                  • Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
                                                                  • Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
                                                                  • Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No one 4 to 5 lb to 5 pound boneless leg of lamb, not
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 2 tbsp minced rosemary
                                                                  • Yes No salt and pepper
                                                                  • Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
                                                                  • In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
                                                                  • Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.
                                                                  Yields: 7
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

                                                                  Ingredients
                                                                  • Yes No 8 oz uncooked cavatappi pasta
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 oz pancetta
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 1 oz cup crumbled parmigiano-reggiano cheese
                                                                  • Preheat oven to 400°.
                                                                  • Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
                                                                  • Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
                                                                  • Increase oven temperature to 475°.
                                                                  • Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
                                                                  • Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.
                                                                  Yields: 4servings (serving size: about 2 cups)
                                                                  • Prep Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Made with leftover sweet potatoes, turkey.

                                                                  Ingredients
                                                                  • Yes No 1 lb pizza crust dough
                                                                  • Yes No 1 cup mashed leftover sweet potato casserole
                                                                  • Yes No 1 cup shredded roasted turkey
                                                                  • Yes No 1 cup shredded spinach
                                                                  • Yes No 1/2 cup sliced shiitake mushroom
                                                                  • Yes No 1/2 cup sliced red onion
                                                                  • Yes No 1 1/2 cup shredded havarti cheese
                                                                  • Yes No 1 tsp freshly ground italian seasoning
                                                                  • Preheat oven to 450°. Roll pizza crust dough into a 12-inch circle. Transfer to a baking sheet sprinkled with cornmeal. Spread mashed sweet potatoes over dough. Top with turkey, spinach, sliced shiitake mushrooms, sliced red onion, shredded Havarti cheese, and freshly ground Italian seasoning. Bake directly on oven rack 18 minutes or until edges are browned.
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    mash

                                                                  Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 3/4 cup tomato chutney
                                                                  • Yes No 2 cup chopped roasted skinless, boneless chicken breasts
                                                                  • Yes No 2/3 cup diced plum tomato
                                                                  • Yes No 3/4 3 oz cup shredded extra sharp white cheddar cheese
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Preheat oven to 450°.
                                                                  • Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
                                                                  • Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
                                                                  • Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  Creamy and garlicky, this dressing is also superfast and easy.

                                                                  Ingredients
                                                                  • Yes No 1 small organic garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 3 tbsp organic sour cream
                                                                  • Yes No 3 tbsp organic mayonnaise
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No black pepper
                                                                  • Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
                                                                  Yields: 1' style='display: block;'>
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash

                                                                  You can use rum or tequila instead of vodka for a twist on this drink. Tomato juice is a concentrated source of lycopene; a 1/2 cup serving supplies one-third of a daily lycopene dose. Lycopene count: 8 milligrams per serving.

                                                                  Ingredients
                                                                  • Yes No 4 cup tomato juice
                                                                  • Yes No 1 cup vodka
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp prepared horseradish
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/4 tsp celery seed, ground
                                                                  • Yes No slice multiple ingredients in one line
                                                                  • Combine first 9 ingredients in a pitcher, stirring to combine. Serve over ice. Garnish with lemon wedges and celery sticks.
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz refrigerated pizza crust
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/4 cup low-fat sour cream
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup onion
                                                                  • Yes No 1/3 cup chopped canadian bacon
                                                                  • Yes No 1/4 1 oz cup shredded reduced fat monterey jack cheese
                                                                  • Preheat oven to 350°.
                                                                  • Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute.
                                                                  • Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 cup milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350° for 45 minutes or until set. Let quiche stand 10 minutes.
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 10 caramel candies
                                                                  • Yes No 2 1/2 inch strip fresh orange peel
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No vanilla ice cream
                                                                  • Prepare batter: Combine eggs, milk, flour and sugar in a blender and blend at medium speed until smooth.
                                                                  • Prepare sauce: Combine cream, caramels, orange peel, water and orange juice in a small saucepan; place over medium-low heat and cook, stirring occasionally, until smooth. Keep warm.
                                                                  • Heat a nonstick 9-inch skillet over medium-high heat. Add 1/2 Tbsp. butter; coat pan. Tilt pan and add 1/4 cup batter; swirl to spread batter in a thin, even layer. Cook until golden on bottom (about 2 minutes); flip and cook about 1 minute more. Turn crepe out onto a clean kitchen towel and fold in half twice. Repeat with remaining batter; add butter as needed.
                                                                  • Place 2 crepes on each of 6 dessert plates. Spoon warm caramel sauce on top. Serve with ice cream if desired.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe starts with a ball of fresh, sticky pizza dough (sometimes called "ready to bake" pizza dough) that comes in a plastic bag and is available in most major supermarkets.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb refrigerated pizza dough
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Divide the dough into 5 equal pieces. Roll into balls. Cover with plastic wrap and let rest on a floured counter or board for 5 minutes. Roll 1 ball into a thin rope 30 inches long. Twist into a pretzel shape. Brush lightly with water, then sprinkle with the salt. Place on a large, parchment-lined baking sheet. Repeat with the remaining dough. Let rest 15 minutes while oven preheats to 450° F. Bake on center oven rack for 15 minutes, until golden brown. Transfer the pretzels to a rack. While hot, brush on the butter. Serve warm.
                                                                  Yields: 5pretzels
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 lb assorted mushrooms
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 2 tbsp chopped tarragon
                                                                  • Yes No 2 tbsp chives
                                                                  • Yes No 4 10 oz beef rib-eye steak
                                                                  • Yes No salt and pepper
                                                                  • In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
                                                                  • Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No four 4 3/8 oz cans sardines in oil
                                                                  • Yes No 4 large celery rib
                                                                  • Yes No salt and pepper
                                                                  • In a large bowl, mix the cilantro with the olive oil, grainy and Dijon mustards, red onion and the lemon juice and zest. Fold in the sardines and celery and season with salt and pepper. Chill and serve or pack in a plastic container.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  No matter what your budget, you can make this dish with all different types of fish. It?s nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, prawns and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I?m doing here or on the barbecue or, for a healthier way, you can steam it all ? whichever, finish the dish off with extra virgin olive oil, lemon juice and chilli as these flavours all work so well with asparagus and fish.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No small snapper fillets, and pinboned
                                                                  • Yes No sea bass fillet, pinboned
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 squid, and, tentacles and 2–• 4 scallops, and in a criss cross fashion
                                                                  • Yes No medium 10 asparagus spears, woody
                                                                  • Yes No handful, small a of thyme tips
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon a
                                                                  • Yes No fennel tops
                                                                  • No matter what your budget, you can make this dish with all different types of fish. It’s nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, prawns and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I’m doing here or on the barbecue or, for a healthier way, you can steam it all – whichever, finish the dish off with extra virgin olive oil, lemon juice and chilli as these flavours all work so well with asparagus and fish. Get a really large frying pan, or two smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1cm deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down one side of each squid to open them out, then quickly and lightly score the inside in a criss-cross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips. You’re the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don’t watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely chargrilled, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chilli, a good drizzle of good-quality extra virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chilli and the fennel tops, and drizzle with extra virgin olive oil. • from Jamie at Home
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chargrill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  Ingredients
                                                                  • Yes No 10 basil
                                                                  • Yes No crushed ice
                                                                  • Yes No 1/2 oz gin
                                                                  • In a cocktail shaker, lightly muddle the 10 basil leaves. Add ice and the Lillet, gin and Simple Syrup and shake well. Double strain into a chilled coupe and garnish with the remaining basil leaf.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  Notes: Accompany with thinly sliced cucumbers dressed with seasoned rice vinegar and chopped fresh mint.

                                                                  Ingredients
                                                                  • Yes No 4 3/4 inch, 6 oz center cut loin pork chops
                                                                  • Yes No 3/4 tsp cumin seed
                                                                  • Yes No 3/4 tsp coarse ground pepper
                                                                  • Yes No salt
                                                                  • Yes No 2 1/3 cup fat skimmed chicken broth
                                                                  • Yes No 1 1/2 cup couscous
                                                                  • Yes No 1 1/2 lb orange
                                                                  • Trim and discard fat from chops; wipe chops with a damp towel. Press cumin seed and pepper equally onto both sides of chops. Sprinkle lightly with salt. Place each chop between sheets of plastic wrap; with a flat mallet or rolling pin, gently pound meat to 1/4 inch thick, pounding as close to the bone as possible.
                                                                  • In a 2- to 3-quart pan over high heat, bring 2 cups broth to a boil. Stir in couscous, cover tightly, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
                                                                  • Meanwhile, set a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add chops, without crowding, in a single layer, and turn as needed to brown on both sides, 3 to 4 minutes total. As chops are cooked, transfer to a rimmed plate.
                                                                  • Meanwhile, rinse orange; cut in half lengthwise, then cut 1 half crosswise into thin slices, discarding seeds. Cut remaining orange half into 4 wedges.
                                                                  • Return all chops and any accumulated juices to pan. Add sliced orange and 1/3 cup broth; cover and simmer over low heat until meat is no longer pink in the center (cut to test), about 4 minutes.
                                                                  • Spoon couscous equally onto plates. Arrange chops and orange slices alongside; drizzle pan juices evenly over meat. Accompany with orange wedges to squeeze over pork. Add salt to taste.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer

                                                                  These are as simple as ham and cheese, but much more flavorful.

                                                                  Ingredients
                                                                  • Yes No 16 thin slice rustic bread
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 8 oz extra sharp cheddar cheese
                                                                  • Yes No 8 oz prosciutto
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Spread 8 slices bread with butter. Top with cheese and prosciutto. Spread remaining 8 slices bread with mustard, and sandwich together.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread

                                                                  Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1/4 cup loosely packed basil
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No black pepper
                                                                  • Yes No 2 12 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 shallot
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 4 3 1/2 oz lavash breads
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 8 basil
                                                                  • Yes No 8 mint
                                                                  • Preheat oven to 375 degrees. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow 1/2-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred into small pieces; set aside.
                                                                  • Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
                                                                  • Assemble wraps: Spread about 1/4 cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  Ingredients
                                                                  • Yes No 6 cup ice cube
                                                                  • Yes No 4 cup brewed coffee
                                                                  • Yes No 1 cup coffee-flavored liqueur
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No garnishes, cream, ground cinnamon
                                                                  • Process half of first 5 ingredients in a blender until smooth. Pour coffee mixture into a large pitcher. Repeat with remaining half of first 5 ingredients, and pour into pitcher. Stir half-and-half into coffee mixture, and garnish, if desired. Serve immediately.
                                                                  • Note: For testing purposes only, we used Kahlua for coffee liqueur.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    kahlua
                                                                    Brands:
                                                                  • Yes No
                                                                    Kahlua

                                                                  , and sweet leeks, all tied together with a yogurt-lemon dressing.

                                                                  Ingredients
                                                                  • Yes No 1 cup farro, for one hour in water
                                                                  • Yes No 2 cup water
                                                                  • Yes No salt
                                                                  • Yes No 2 baby leeks, white and light green parts only
                                                                  • Yes No 1 lb peas
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup yogurt
                                                                  • Yes No a a lemon
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 tbsp coarsely chopped tarragon
                                                                  Cuisine:YesNogreek

                                                                  This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change."

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1/2 lb baby goat shoulder on the bone
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 small cinnamon stick
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 cup canned peeled italian tomatoes, crushed
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No pecorino romano cheese
                                                                  • Preheat the oven to 300°. In a medium enameled cast-iron casserole, heat 3 tablespoons of the olive oil. Season the goat with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until lightly browned on both sides, about 15 minutes. Spoon off the excess fat in the casserole.
                                                                  • Add the milk, thyme, bay leaf and cinnamon stick to the casserole and bring to a boil. Cover with foil and a lid and transfer to the oven. Braise for about 1 hour 40 minutes, turning the meat occasionally and spooning the cooking liquid over it from time to time. The meat is done when it's tender enough to pull off the bone.
                                                                  • Remove the meat from the casserole and let cool. Pour the pan juices into a heatproof glass measuring cup. There should be about a 1/2 cup. Discard the thyme sprigs, bay leaf and cinnamon stick. Pull the meat from the bones and cut it into 1/2-inch pieces. Reserve the large bones.
                                                                  • Add the remaining 1 tablespoon of olive oil to the casserole along with the tomato paste and cook over moderate heat until sizzling, about 2 minutes. Stir in the reserved pan juices. Add the tomatoes and chicken stock and bring to a boil. Season with salt and pepper. Return the meat and bones to the casserole and simmer over very low heat until the sauce is thick and reduced to about 3 1/2 cups, about 1 hour; discard the bones. Refrigerate the goat ragù overnight.
                                                                  • The next day, rewarm the ragù in the casserole. Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 3 minutes. Drain and add the pasta to the ragù; toss well. Serve the pasta in shallow bowls, passing the cheese on the side.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragù
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù

                                                                  Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you?ve never cooked one before, you?re in for a real treat.

                                                                  Ingredients
                                                                  • Yes No 1 pumpkin
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No olive oil
                                                                  • Yes No onion
                                                                  • Yes No a of black olives
                                                                  • Yes No 2 sprigs of fresh rosemary, leaves
                                                                  • Yes No 1 dried chilli
                                                                  • Yes No sea salt and • ground black pepper
                                                                  • Yes No ½ tsp teaspoon ground nutmeg
                                                                  • Yes No ½ tsp teaspoon ground cinnamon
                                                                  • Yes No basmati rice
                                                                  • Yes No dried cranberries
                                                                  • Yes No pistachio nuts
                                                                  • Yes No 1 tangerine
                                                                  • Yes No vegetable stock
                                                                  • Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Apples in an omelet? Don’t knock it till you’ve tried it. Apples bring a touch of texture and sweetness to these savory morning eggs, made smoky and pungent with blue cheese and bacon. Serve with Home Fries on the side. What to buy: If blue cheese isn’t your thing, this omelet is equally delicious with shredded sharp cheddar cheese. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 medium pink lady
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp crumbled blue cheese
                                                                  • Yes No 2 slice bacon
                                                                  • Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the apples and cook, stirring occasionally, until softened, about 4 minutes. Transfer to a small heatproof bowl and set aside. Wipe out the pan with a paper towel; set the pan aside.
                                                                  • Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.
                                                                  • Melt 1 tablespoon of the butter in the reserved frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with half of the blue cheese. Spoon half of the apples and sprinkle half of the bacon down the middle third of the egg mixture.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down.
                                                                  • Repeat with the remaining tablespoon of butter, eggs, cheese, apples, and bacon. Serve immediately.
                                                                  Yields: 2omelets
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Rioja wine sorbet is a cool and refreshing dessert for a warm summer evening, but it’s also a very colorful and festive dessert for a winter or holiday gathering. Even though it is easy to make, you must allow enough time for the marinating and freezing processes.

                                                                  Ingredients
                                                                  • Yes No 3 cup light corn syrup
                                                                  • Yes No 2 cup rioja wine
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3 lemon
                                                                  • Yes No 5 eggs whites
                                                                  • Yes No mint
                                                                  • This Rioja wine sorbet recipe makes 4-5 servings.
                                                                  • * We recommend that you use pasteurized eggs or pasteurized egg whites. The pasteurization process destroys bacteria that may be present, like salmonella by heating the eggs quickly to destroy the bacteria, but does not cook them. You must still refrigerate any dish you make with these eggs to prevent contamination. If pasteurized eggs or egg whites are not available in your area and you would like information on how to make "safe" egg whites, please see the link in Elsewhere on the Web.
                                                                  • Grate the peel of two of the lemons into a medium mixing bowl. Squeeze all three lemons into the same bowl.
                                                                  • Add the corn syrup and cinnamon to the juice and lemon gratings in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
                                                                  • Strain the mixture through cheese cloth into a large mixing bowl. Add the Rioja wine and mix thoroughly.
                                                                  • In a very clean, mixing bowl, beat the egg whites until they form stiff, firm peaks. Fold egg whites into the wine mixture and freeze for 4 hours or more. Remove from freezer when firm and quickly “stir” the frozen mixture. Scoop sorbet into individual dessert cups. Garnish with mint, if desired.
                                                                  • For a festive presentation that is perfect for the holidays or any celebration is to scoop the sorbet into tall champagne flutes. Then, top off each glass with some Spanish sparkling wine.
                                                                  Cuisine:YesNospanish
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    stir

                                                                  Deze kebabs zijn ideaal wanneer je voor een stel vrienden kookt of voor een feest. Ze zijn zo eenvoudig te maken en zo verdomd lekker. Ik heb iedere soort in een ander gekruid mengsel gemarineerd, dus zoek je favoriete soort uit en ga je gang. Ze kunnen allemaal onder de grill, in de pan of op de barbecue worden gegrild.

                                                                  Ingredients
                                                                  • Yes No voor 6 to 8 personen
                                                                  • Yes No 2 ½ centimeter 500 g lamsvlees, vet verwijderd en in stukjes van 2 ½ cm
                                                                  • Yes No 6 to 8 spiesen of takjes verse rozemarijn, onderblaadjes verwijderd en topjes in tact
                                                                  • Yes No 2 rode uien, gepeld en in vieren
                                                                  • Yes No 2 ½ centimeter 2 rode paprika’s, zonder zaad en in stukjes van 2 ½ cm
                                                                  • Yes No voor de marinade
                                                                  • Yes No 1 eetlepel gerookt paprikapoeder
                                                                  • Yes No 2 kruidnagels
                                                                  • Yes No 1 theelepel komijnzaad
                                                                  • Yes No 4 theelepels korianderzaad
                                                                  • Yes No zeezout en vers gemalen zwarte peper
                                                                  • Yes No olijfolie
                                                                  • Deze kebabs zijn ideaal wanneer je voor een stel vrienden kookt of voor een feest. Ze zijn zo eenvoudig te maken en zo verdomd lekker. Ik heb iedere soort in een ander gekruid mengsel gemarineerd, dus zoek je favoriete soort uit en ga je gang. Ze kunnen allemaal onder de grill, in de pan of op de barbecue worden gegrild.Wrijf allereerst in een vijzel met stamper alle specerijen voor de marinade fijn en meng ze dan met de olie tot een dikke marinadepasta. Doe de stukjes lamsvlees in een kom en bedek ze met de marinade. Laat ze zo een halfuur tot een uur staan. Rijg ze dan om en om met een stukje rode ui en paprika aan spiesen of rozemarijntakjes. Gril ze ongeveer 5 minuten, draai ze regelmatig om zodat ze vanbuiten mooi geroosterd zijn en vanbinnen sappig roze. Laat ze enkele minuten rusten en klaar is kees. Probeer er tot het serveren vanaf te blijven!
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 1 1/2 lb fresh green and purple figs
                                                                  • Yes No 5 tsp honey
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp thyme
                                                                  • Yes No 1 egg
                                                                  • In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
                                                                  • On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper-lined baking sheet and refrigerate for 30 minutes.
                                                                  • Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
                                                                  • Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
                                                                  • Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  You've roasted your turkey, left it to rest and now it's time to make the turkey gravy. Turkey is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.

                                                                  Ingredients
                                                                  • Yes No 1 liter pint poultry stock
                                                                  • Yes No 2 tbsp all purpose/plain flour
                                                                  • Yes No ¼ 150 milliliter pint port wine
                                                                  • Yes No 2 tbsp redcurrant jelly
                                                                  • Pour all the juices from the roasting tin or foil in which you have roasted your turkey into a bowl or jug.
                                                                  • Spoon off all the fat which will float to the surface and discard. Place the roasting tin in which you cooked the bird on a high heat on the stove top, add the flour and stir to scrape up all the sediment from the tin. Cook for one minute.
                                                                  • Pour in the port and stir well then add the stock. Bring to the boil and simmer for 5 minutes.
                                                                  • Add the turkey juices, minus the fat, bring back to the boil and cook for a further 3 minutes.
                                                                  • Add the redcurrant jelly stir until dissolved then strain into a gravy boat or serving jug.
                                                                  Yields: ¾litre gravy
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top
                                                                  • Yes No
                                                                    Minute

                                                                  Use this recipe as a crust for our Apple-Blackberry Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor until
                                                                  • combined. Add butter, and pulse until mixture
                                                                  • resembles coarse crumbs with some larger pieces
                                                                  • remaining, about 10 seconds.
                                                                  • Evenly drizzle 1/4 cup water over mixture. Pulse until
                                                                  • mixture just begins to hold together (it should not be
                                                                  • wet or sticky). If dough is too dry, add more water, 1
                                                                  • tablespoon at a time, and pulse. Divide dough in half.
                                                                  • Place each half on a piece of plastic wrap, and wrap.
                                                                  • Press dough into 2 disks using a rolling pin. Refrigerate
                                                                  • until firm, about 1 hour or overnight. (Dough can
                                                                  • be frozen for up to 1 month; thaw before using.)
                                                                  • Roll 1 disk of dough to 1/8-inch thickness on a floured
                                                                  • surface. Fit dough into a 9-inch pie dish. Trim edge
                                                                  • flush with rim. Freeze until firm, about 30 minutes.
                                                                  • Roll remaining disk to 1/8-inch thickness on a floured
                                                                  • surface. Transfer to a piece of parchment. Cut out 18
                                                                  • leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
                                                                  • cutters (<a href="http://sugarcraft.
                                                                  • com" target="_blank">sugarcraft.com ). Transfer leaves to
                                                                  • another piece of parchment; chill if needed. Gently
                                                                  • press the dull edge of a paring knife into leaves to
                                                                  • create veins. Freeze until firm, about 30 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 19-inch double crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 10 slice bacon, 2
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp dry bread crumb
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp thyme
                                                                  • Yes No 1/4 tsp diced rosemary
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3/4 lb lean ground sirloin (beef)
                                                                  • Yes No 12 slice sourdough bread
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 chipotle chile in adobo sauce
                                                                  • Yes No 2 beefsteak tomato
                                                                  • Yes No 4 romaine lettuce
                                                                  • Yes No cornichons and mustard
                                                                  • Preheat the oven to 375°. Line a baking sheet with a wire rack. In a food processor, pulse the chopped bacon with the garlic cloves until minced. Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste. Transfer the paste to a medium bowl and knead in the ground sirloin.
                                                                  • Preheat a griddle or grill pan. Spread the meat mixture evenly on 4 slices of the white bread. Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil. Brush the remaining 4 slices of white bread lightly with olive oil and set aside. Place the sandwiches on the griddle and top with a heavy skillet. Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total. Transfer the sandwiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
                                                                  • Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes. Drain on paper towels. Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side.
                                                                  • In a small bowl, blend the mayonnaise with the chopped chipotle chile. Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread. Cut each sandwich in half. Secure each half with a toothpick and serve with cornichons and mustard.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  These slightly sweet and spicy chicken wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers. Game plan: To prep for tailgating, season the chicken with salt, pepper, and cayenne and make the glaze before you head to the stadium. This dish was featured as part of our Tailgating Recipes photo gallery. If this recipe has inspired you, enter your own dish in the Tailgating Recipe Touchdown Challenge. You could go home with some serious cash!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 3 lb chicken wings
                                                                  • Yes No 1/3 cup maple syrup
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp soy sauce
                                                                  • Yes No vegetable oil
                                                                  • Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
                                                                  • Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
                                                                  • Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.
                                                                  Yields: 7servings
                                                                  • Total Time: 3 hours 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  The Humphreys made two recipes of this dish for their party.

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1 8 oz feta cheese
                                                                  • Yes No 1 8 oz pitted kalamata olives
                                                                  • Yes No 1 large, 6 oz pitted spanish olives
                                                                  • Yes No 1 16 oz pickled okra
                                                                  • Yes No 1 12 oz roasted red pepper
                                                                  • Yes No 1 10.5 oz goat cheese
                                                                  • Yes No 1 1/2 cup olive oil and vinegar dressing
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 5 oz hard salami
                                                                  • Yes No slice french bread
                                                                  • Yes No garnish, lemon
                                                                  • Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
                                                                  • Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others.
                                                                  • Whisk together dressing and next 3 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours.
                                                                  • Transfer marinated ingredients to a large serving platter. Add salami, if desired. Serve with toasted French bread slices or large crackers. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Newman's Own Olive Oil & Vinegar dressing.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 13appetizer servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    newman's own
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Newman's Own
                                                                  • Yes No
                                                                    AMP

                                                                  Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup chocolate graham cracker crumbs
                                                                  • Yes No 7 tbsp sugar, granulated
                                                                  • Yes No 2 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 2/3 cup reduced fat crunchy peanut butter
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 4 oz cup fat-free cream cheese
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 3 tbsp diced salted, dry roasted peanuts
                                                                  • Yes No 1/4 cup milk chocolate
                                                                  • Preheat oven to 350°.
                                                                  • Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
                                                                  • Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
                                                                  • Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    shave

                                                                  Simple yet elegant.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp dried lavender buds
                                                                  • Yes No combination of stone fruits and berries
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No amaretti biscuits
                                                                  • To make lavender sugar, process 1 cup granulated sugar and 1 tablespoon dried lavender buds together until the sugar is purple-tinged and the lavender pieces are very fine.
                                                                  • In a large bowl, prepare a combination of diced stone fruits (such as peaches, plums, cherries, or nectarines) and berries (such as raspberries, blackberries, or strawberries).
                                                                  • Beat 1 cup heavy cream with 4 tablespoons lavender sugar in a chilled bowl until it holds soft peaks.
                                                                  • In 4 tall parfait glasses, spoon a layer of flavored whipped cream into the bottom, cover with a layer of crumbled amaretti biscuits, then a layer of the fruit, and then repeat. End with a layer of the whipped cream. Chill for 30 minutes before serving garnished with a sprig of flowering lavender.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  This side dish goes well with fish or seared steak.

                                                                  Ingredients
                                                                  • Yes No 1 head cauliflower
                                                                  • Yes No 2 tbsp more tablespoons extra virgin olive oil
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 slice white sandwich bread
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tbsp diced parsley
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No 1 lemon
                                                                  • Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
                                                                  • Meanwhile, in a food processor, combine 2 slices white sandwich bread and 1 garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves, and the grated zest of 1 lemon.
                                                                  • Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  Grilled pork chops benefit dramatically from a hard cider brine that penetrates right to the middle of the meat and an apple-brandy glaze that coats the outside of the pork with a tangy sweetness.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup hard apple cider
                                                                  • Yes No 1/2 cup kosher salt
                                                                  • Yes No 1 tbsp rosemary leaves, dried
                                                                  • Yes No 1 tbsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 4 12 oz, thick, 1 1/2 inch center cut pork loin chops, each about 12 ounces and 1 1/2 inches
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 6 tbsp apple jelly
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No 4 granny smith apple
                                                                  • In a large bowl mix the brine ingredients. Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a bowl or a rimmed dish and refrigerate for 1 to 1½ hours, turning the bag every 30 minutes.
                                                                  • Remove the chops from the bag and discard the brine. Rinse the chops under cold water and pat dry with paper towels. Lightly brush or spray the chops with oil and let stand at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over medium heat.
                                                                  • In a small saucepan over medium-low heat, warm the jelly and butter, stirring until the jelly melts. Remove from the heat and stir in the Calvados. If the glaze cools, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the grilled pork. Brush the remaining glaze all over the apple slices and then the chops.
                                                                  • Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the center, about 10 minutes, turning once. Remove the chops from the grill and let rest for 3 to 5 minutes. While they rest, grill the apples over direct medium heat until crisp-tender, about 2 minutes, turning once. Serve the chops and apples warm with the reserved glaze.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried navy beans
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/3 cup light molasses
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 3 tbsp minced jalapeño chili pepper
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
                                                                  • Preheat oven to 350°.
                                                                  • Cook bacon in a Dutch oven over medium heat 5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake

                                                                  Use the green, leafy tops from beets to make this quick pasta dish.

                                                                  Ingredients
                                                                  • Yes No 8 oz uncooked pennette
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 2 cup coarsely chopped beet greens
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No black pepper
                                                                  • Cook the pasta according to package directions, omitting salt and fat. Drain.
                                                                  • While pasta cooks, place raisins in a small bowl; cover with hot water. Let stand 10 minutes. Drain.
                                                                  • While pasta cooks and raisins soak, heat oil in a large nonstick skillet over medium-high heat. Add greens and garlic; sauté 3 minutes or until greens are tender. Stir in pasta, raisins, almonds, salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with cracked black pepper, if desired.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.

                                                                  Ingredients
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 tsp fenugreek seed
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 2 lb skinless, boneless duck breast halves
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1 1/2 cup minced onion
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Combine first 4 ingredients in a spice grinder; process until powdered. Place in a small bowl; stir in ginger, garlic, red pepper, and cinnamon. Add the vinegar, stirring until combined. Place vinegar mixture and duck in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or overnight.
                                                                  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 6 minutes or until browned. Add coriander and turmeric; sauté 1 minute.
                                                                  • Add duck to pan; cook 3 minutes on each side. Stir in water, tomato paste, salt, and potatoes, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until duck is done and potatoes are tender. Remove from heat. Remove duck from pan; cut duck diagonally into 1/2-inch-wide slices. Add sugar to pan; stir to combine. Return duck to pan; stir to combine.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings (serving size: about 3 ounces duck and about 1/3 cup potatoes)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for a refreshing fruit slushy dessert comes from Cindy Scott of Gridley, California.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3 orange
                                                                  • Yes No 3 lemon
                                                                  • Yes No 1 8 oz small crushed pineapple in juice (canned)
                                                                  • Yes No 3 banana
                                                                  • Yes No lemon-lime soda
                                                                  • Yes No mint
                                                                  • In a small saucepan, bring sugar and water to a boil. Remove from heat and let cool. Transfer to an 8-inch square dish and mix with juices of oranges and lemons, crushed pineapple, and bananas. Freeze 3 hours (or up to overnight). Remove from freezer about 20 minutes before serving (mixture should be slightly slushy). If desired, mix with some lemon-lime soda, and garnish with mint sprigs.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve

                                                                  This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp ice water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup fat-free cottage cheese
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 large egg
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
                                                                  • Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.
                                                                  • Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.
                                                                  • Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
                                                                  • Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 16servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Here's a hearty, tangy dish for a chilly autumn night. Pork, cabbage, and caraway—a classic German combination—pair well with crisp, dry Riesling. Note: If you don't have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1 coarse tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 thick, 1 inch, 2 1/4 lb bone in center cut pork chops, each about 1 in
                                                                  • Yes No 1/4 thick cut lb bacon
                                                                  • Yes No 2 cup shredded green cabbage
                                                                  • Yes No 2 cup shredded red cabbage
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.
                                                                  • In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
                                                                  • Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.
                                                                  • Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.
                                                                  • Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  When asparagus is out of season in the winter and fall, use fresh green beans or broccoli.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1 tsp minced shallot
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 1/2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/4 tsp rosemary leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 cup asparagus
                                                                  • Combine first 10 ingredients, stirring with a whisk. Combine vinegar mixture and asparagus; toss well.
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 1/2 lb assorted mushrooms
                                                                  • Yes No sea salt and pepper
                                                                  • Yes No 2 tbsp thyme, tarragon, flat leaf parsley and chives
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 1 sheet puff pastry
                                                                  • Yes No 1 large egg
                                                                  • In a large skillet, heat butter and olive oil. Add shallots and garlic and soften. Add sliced mushrooms. Season with salt and pepper and cook over low heat until tender. If juices exude, raise heat and cook until they evaporate. Stir in 3/4 of herbs and remove from heat. Spread mushrooms on a pan to dry and cool completely, about 30 minutes. When dry and cool, transfer mushrooms to a large bowl and combine with whole egg-egg yolk mixture. Move rack to middle of oven and heat to 400 degrees. Place puff pastry on a parchment-lined baking pan. Roll to remove any creases and to elongate slightly. Brush surface with egg wash and sprinkle on remaining herbs. Spread mushrooms evenly over first 3/4 of pastry, leaving a 1-inch border around edges. Flip over edge nearest to you and lay it on the top 1/4 so that puff pastry touches puff pastry, encasing mushrooms completely in a cylinder. Don't roll in pinwheel fashion as for strudel because the puff pastry in the interior will never bake and it will become gummy. Move strudel to center of baking pan and tuck in ends. Brush entire surface with egg wash. Using the back of a knife, run criss-cross pattern over strudel. If desired, add cut-out leaves, flowers and vines from a portion of the second sheet of puff pastry (frozen grocery store puff pastry typically comes two sheets to a box). Egg wash the designs. Bake until golden brown and puffed, anywhere from 15 to 30 minutes, depending on your oven. Let rest at least 2 minutes before slicing with a serrated knife.
                                                                  Cuisine:YesNoaustrian
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes