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                                                                  It's that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers' market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.

                                                                  Ingredients
                                                                  • Yes No 2 cup cabernet
                                                                  • Yes No 6 cup blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  Cuisine:YesNoitalian

                                                                  Use sweet turkey Italian sausage for sensitive palates. Serve with a spinach salad.

                                                                  Ingredients
                                                                  • Yes No 1 portion homemade pizza dough
                                                                  • Yes No 1 14 oz vidalia onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 lb hot italian turkey sausage links
                                                                  • Yes No 1 3/4 cup pizza sauce
                                                                  • Yes No 113 5 oz cup part skim mozzarella cheese
                                                                  • Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
                                                                  • Prepare grill to medium-high heat.
                                                                  • Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausages on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done, turning occasionally to brown on all sides. Remove vegetables and sausages from grill; cool slightly. Cut onion slices in half; cut bell pepper pieces into 1/2-inch strips. Cut sausages diagonally into thin slices.
                                                                  • Preheat oven to 500°
                                                                  • Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
                                                                  • Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1/2 calzone and 5 1/2 teaspoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    york
                                                                    Brands:
                                                                  • Yes No
                                                                    York
                                                                  Chicken Croquettes
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 cup minced roasted chicken
                                                                  • Yes No 1/2 cup diced serrano ham
                                                                  • Yes No 1/2 tsp grated nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup fine dry bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Yes No lemon
                                                                  • In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in 1/4 cup of the flour, then gradually whisk in 3/4 cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.
                                                                  • Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.
                                                                  • Preheat the oven to 325°. In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the bread crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with bread crumbs and transfer to a platter.
                                                                  • In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges.
                                                                  Yields: 16croquettes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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

                                                                  Ingredients
                                                                  • Yes No 60
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 1/2 cup white rice
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 cup cooking liquid from the dolmathes
                                                                    For the dolmathes:
                                                                  • If using fresh grape leaves, prepare an ice water bath by filling a bowl halfway with ice and water and set aside. Bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook until leaves are tender but still hold their shape, about 5 to 10 minutes (depending upon the size of the leaves). Remove grape leaves from the water and submerge them in the ice water bath. Drain.
                                                                  • If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
                                                                  • Meanwhile, combine beef, onion, rice, 4 tablespoons of the olive oil, parsley, mint, salt, and pepper in a medium bowl and mix until thoroughly combined.
                                                                  • Lay out one grape leaf and remove the tough stem. Place about 1 tablespoon (or less, depending upon the size of the leaf) of filling in the center.
                                                                  • Carefully fold the top and sides of the leaf over the filling.
                                                                  • Roll tightly into a cylinder (it should look like a miniature football) and place in a large saucepan.
                                                                  • Repeat with remaining leaves and filling, arranging dolmathes side by side until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan.
                                                                  • Place chicken broth in a small saucepan and bring just to a boil over medium-high heat. Pour broth over dolmathes, along with remaining 2 tablespoons olive oil. Bring to a simmer over medium heat, about 6 minutes. Reduce heat to low and simmer until rice and beef are cooked though, about 20 minutes. Remove dolmathes to a serving platter. Strain and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm. Wipe out the saucepan used to cook the dolmathes and set aside.
                                                                    For the avgolemono:
                                                                  • In a stand mixer fitted with the whisk attachment, beat eggs on high until they are light yellow and foamy, about 2 minutes.
                                                                  • Add lemon juice in a steady stream and continue beating for 1 minute more.
                                                                  • Add reserved dolmathes cooking liquid in a steady stream and whip for 1 minute to incorporate.
                                                                  • Pour sauce into the saucepan used to cook the dolmathes. Heat, whisking constantly, over low heat until sauce is steaming (do not let it come to a boil), about 3 minutes. Season with salt to taste.
                                                                  • Discard any liquid that has accumulated on the platter of dolmathes. Pour sauce over warm dolmathes or serve on the side.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 55dolmathes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Our six-ingredient garlicky pasta recipe shows how simplicity is a virtue. A few pantry staples and fresh, ripe tomatoes are all you need to make this 30-minute meal.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 5 cup chopped plum tomato
                                                                  • Yes No 6 cup cooked campanella
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1/4 1 oz cup grated parmesan cheese
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine

                                                                  This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb jicama
                                                                  • Yes No 1 medium lime
                                                                  • Yes No 2 medium orange
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No 1 medium jalapeño chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
                                                                  • Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
                                                                  • Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
                                                                  • Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments or supremes. Discard the membrane and peels. (Chef Michael Symon demonstrates how to segment citrus in this CHOW Tip video.) Repeat with segmenting the second orange (you do not need to zest this orange).
                                                                  • Add the bell pepper and cilantro and stir to combine. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  La Rioja is a small region in the north of Spain, most famous for its high quality wines. The cuisine of La Rioja may not be as famous as its wines, but there are some fabulous-tasting classic dishes from the area. One of them is this potato recipe, "patatas riojanas." It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This is guaranteed to satisfy your hunger and warm you from the inside out.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb potato
                                                                  • Yes No 2 1/2 lb, 1/4 kg chorizo
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 tbsp virgin olive oil
                                                                  • Yes No 16 500 milliliter oz beef broth
                                                                  • Yes No 6 178 milliliter oz white wine
                                                                  • Yes No 1 tbsp spanish paprika
                                                                  • Important Note re Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket. Introduction to Spanish Chorizo explains the differences in the varieties of the classic Spanish chorizo sausages.
                                                                  • Peel potatoes and cut into 1 to 1 1/2 inch chunks. Cut chorizo into 1-inch pieces. Peel and chop the onion. Peel and slice the garlic.
                                                                  • Pour olive oil into a large heavy bottom frying pan. Sauté the chopped onion and chorizo in a few tablespoons of olive oil until onions are translucent, then add garlic slices for 1 minute. Remove pan from heat.
                                                                  • Pour broth and white wine into the onion and chorizo mixture. Add the rest of the ingredients and stir. Heat to a boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check liquid level, adding more broth if needed.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Sausage Rolls
                                                                   40 m
                                                                  Ingredients
                                                                  • Yes No 1 lb raw pork breakfast sausage
                                                                  • Yes No 1/2 cup finely minced onion
                                                                  • Yes No 2 tsp minced thyme
                                                                  • Yes No 1 tsp minced sage
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 17.3 oz frozen puff pastry
                                                                  • Yes No 2 tbsp smooth dijon mustard
                                                                  • Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.
                                                                  • Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
                                                                  • Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
                                                                  • Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.
                                                                  Yields: 24rolls
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for kruche ciasto polskie literally means "Polish crumbly dough" because sieved hard-cooked eggs are in it. This is a fun recipe to get the kids involved in because they can use their hands to take walnut-size pieces of dough and shape them into pretzels. View this larger image of Butter Pretzel Cookies. Makes 2 to 3 dozen Butter Pretzel Cookies

                                                                  Ingredients
                                                                  • Yes No 1/2 lb butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3 large cooked egg yolks, passed through a sieve
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Heat oven to 350 degrees. In large bowl, cut butter into flour as for pie dough. Add sieved egg yolks and confectioners' sugar, mixing well. Wrap in plastic and refrigerate for 2 hours. Take walnut-sized pieces of dough and roll into a rope. Form into a pretzel shape on a parchment-lined baking sheet. Brush with egg white and sprinkle with colored sugar or sprinkles. Bake 12-15 minutes or until lightly brown. Cool completely on the pan and store tightly covered.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover

                                                                  With this dish, you'll get the flavor of barbecue without having to fire up the grill. Two of the best features of this easy chicken dish are that it dresses up a store-bought barbecue sauce and everything is cooked in the same skillet. Use presliced onion and bell pepper to make preparing this meal even faster.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (bone-in, skin-on)
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp salt free southwest chipotle seasoning
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup honey roasted garlic barbecue sauce
                                                                  • Yes No 1/4 cup water
                                                                  • Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub garlic over chicken, and sprinkle evenly with seasoning blend and salt.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side. Add barbecue sauce and water, scraping pan to loosen browned bits; cook 1 to 2 minutes or until chicken is done.
                                                                  • Serve with: Sweet-and-Sour Slaw
                                                                  Cuisine:YesNosouthwestern
                                                                  Yields: 4servings (serving size: 1 chicken breast half and 1/4 cup sauce)
                                                                  • Prep Time: 6 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mrs. dash
                                                                  • Yes No
                                                                    kraft
                                                                    Brands:
                                                                  • Yes No
                                                                    Mrs. Dash
                                                                  • Yes No
                                                                    Kraft
                                                                  Ingredients
                                                                  • Yes No two 1 1/2 lb coconut meat
                                                                  • Yes No thirty 5 oz guava
                                                                  • To crack the coconuts, lay them sideways in the sink. Using a hammer, crack a coconut in the middle. Rotate the coconut slightly and crack again; keep rotating until the shell breaks. Using the tip of a paring knife, pry the coconut flesh from the shell. Thinly shave the coconut with a sharp vegetable peeler.
                                                                  • Arrange the guava on plates or platters, top with the coconut and serve.
                                                                  Yields: 30
                                                                    Steps:
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve

                                                                  Originating in Kashmir in northern India, where various trade routes and political rivalries have played out, this mild, aromatic lamb curry uses seasonings reflective of its crossroad status. It takes on a characteristic red hue from the use of bright-colored spices. Serve inside a pita pocket or with toasted pita chips.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1 1/2 lb boneless leg of lamb
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No 1 cup reduced sodium beef broth
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
                                                                  • Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 4servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup mayonnaise
                                                                  • Yes No 1/2 12 oz roasted red bell peppers
                                                                  • Yes No 2 tsp finely grated onion
                                                                  • Yes No 2 tsp coarse ground mustard
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 2 10 oz sharp white cheddar cheese
                                                                  • Yes No black pepper
                                                                  • Yes No assorted crackers
                                                                  • Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup swanson chicken broth
                                                                  • Yes No 5 7 1/2 cup large potato
                                                                  • Yes No 1/2 cup light cream
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No generous dash black pepper
                                                                  • Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

                                                                  You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1 1/4 cup medium white onion
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 1 1/2 lb medium zucchini
                                                                  • Yes No 1 1/4 cup low-sodium chicken stock
                                                                  • Yes No 2 tbsp thinly sliced mint
                                                                  • Heat oil in a medium saucepan over medium heat. Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until zucchini is tender, about 12 minutes. Let cool slightly.
                                                                  • Puree zucchini mixture in a food processor. Return to pan. Stir in 1 tablespoon mint. Season with salt, if desired. Sprinkle with remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they are called cantucci. They are typically served with a glass of vin santo, a sweet dessert wine, at meal's end. The biscotti keep in airtight tins for up to a week.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Place almonds in a food processor; pulse 10 times. Stir nuts into flour mixture.
                                                                  • Combine eggs and extract, stirring well with a whisk. Add egg mixture to flour mixture, stirring just until blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough into 2 equal portions. Shape each portion into a 6-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 375° for 25 minutes or until lightly browned. Cool for 5 minutes on a wire rack.
                                                                  • Cut each roll crosswise into 12 (1/2-inch) slices. Stand slices upright on baking sheet. Bake 14 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet, and cool completely on a wire rack.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 12(serving size: 1 biscotto)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat

                                                                  The delightful crunchy crust in this family-friendly dish comes from panko, Japanese breadcrumbs. Reminiscent of fried fish fingers, this recipe will please even the pickiest of eaters.

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 6 oz tilapia fillet
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Combine first 3 ingredients; sprinkle evenly over fish.
                                                                  • Place buttermilk in a shallow dish. Place panko in another shallow dish. Working with 1 piece of fish at a time, dip fish into buttermilk, and dredge in panko.
                                                                  • Heat a large nonstick skillet over medium-high heat. Add half of oil to pan; add half of fish. Reduce heat to medium; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fish.
                                                                  • Serve with: Dijon Green Beans
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings (serving size: 2 fish strips)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large fresh lemongrass, bottom third of the tender white inner bulb only
                                                                  • Yes No 1/4 cup minced ginger
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 tbsp coriander seed, ground
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 30 1 3/4 lb large shrimp
                                                                  • In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
                                                                  • Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
                                                                  • In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
                                                                  • Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 dessert spoon 1 dessertspoon plain flour
                                                                  • Yes No a generous splash port wine
                                                                  • Yes No 1 liter beef stock
                                                                  • There are two things that make a good gravy: a vegetable trivet, which is the layer of vegetables in the bottom of your roasting tray that your meat sits on; and the juices from a roasted piece of good-quality meat.As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you’ll never look back.To make your gravy• When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you • Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top • Put the tray back on the hob over a high heat • Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy • You can rip the wings off the chicken and break them up into the tray to add more flavor at this point • When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away) • Keep it over the heat and let it boil for a few minutes • Pour the stock into the tray, or add 1 liter of hot water • Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go • Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking forTo serve your gravy• Get yourself a large jug, bowl or pan and put a coarse sieve over it • Pour your gravy through the sieve, using a ladle to really push all the goodness through • Discard any veg or meat left behind • At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up • Depending on which meat I’m serving it with, I’ll add a teaspoonful of horseradish, mustard, redcurrant jelly, cranberry, mint or apple sauce – you certainly don’t have to, but I think the little edge of complementary flavor you get from doing this is brilliant• from Jamie's Ministry of Food
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sieve

                                                                  Prep: 25 min., Freeze: 20 min., Bake: 15 min., Cool: 20 min., Chill: 4 hr. Drizzle Raspberry Sauce over your slice, if you wish.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 2 4 oz white chocolate bars
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No lemon curd
                                                                  • Yes No 8 lemon candies
                                                                  • Yes No sugar spirals
                                                                  • Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
                                                                  • Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
                                                                  • Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
                                                                  • Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
                                                                  • Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
                                                                  • Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.
                                                                  • Note: For testing purposes only, we used Lemon Drops candies.
                                                                  • Lime Velvet Tart: Substitute Lime Curd for Lemon Curd, and prepare recipe as directed.
                                                                  • Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
                                                                  • Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate

                                                                  The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything from grilled chicken to a pan-seared pork chop. You can, of course, make this recipe without canning it—just be sure to use or eat it within a week. If that’s an unrealistic venture, use the tips and instructions below to can the chutney. Special equipment: We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 6 (4-ounce jelly jars) 6 lids with sealing compound for 4-ounce jelly jars 6 bands for 4-ounce jelly jars Boiling water canner or 15- to 20-quart pot with a... read more The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything from grilled chicken to a pan-seared pork chop. You can, of course, make this recipe without canning it—just be sure to use or eat it within a week. If that’s an unrealistic venture, use the tips and instructions below to can the chutney. Special equipment: We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 6 (4-ounce jelly jars) 6 lids with sealing compound for 4-ounce jelly jars 6 bands for 4-ounce jelly jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid Canning rack that fits inside the boiling water canner or 15- to 20-quart pot Thin, flexible rubber spatula Jar lifter Deep frying/candy thermometer

                                                                  Ingredients
                                                                  • Yes No 8 1 1/2 lb plum
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 1/3 cup currant
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 tsp mustard seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                    For sanitizing the jars and lids:
                                                                  • Wash the jars, lids, and bands in hot, soapy water. Rinse well. Dry the lids and bands, and set aside.
                                                                  • Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off heat.
                                                                  • Keep the jars in the hot water until ready for use, removing one at a time as needed.
                                                                    For the chutney:
                                                                  • Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
                                                                  • Let cook, stirring occasionally, about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, until chutney is syrupy, another 10 minutes.
                                                                  • When chutney is ready, remove the jars from the hot water with a jar lifter, letting excess water drip off. Bring water in the canner back to a simmer (about 180°F) for processing the packed jars.
                                                                  • Remove chutney from heat and fill the sterilized jars, leaving a 1/2-inch headspace.
                                                                  • To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the chutney while rotating the jar; repeat 2 to 3 times for each jar.
                                                                    For processing the packed jars:
                                                                  • Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met.
                                                                  • Check that water in the pot or boiling water canner is at a simmer (about 180°F), and set the jars in the canning rack. (The jars must be covered by 1 to 2 inches of water. Add additional boiling water as necessary.)
                                                                  • Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat. Process the jars for 10 minutes at a gentle but steady rolling boil. (Begin calculating the processing time once water is at a rolling boil. Check occasionally that water remains at a steady boil.)
                                                                  • Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours.
                                                                  • After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal. If the lid pops off, your jar did not properly seal. Eat the chutney within two months.
                                                                  • To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands don’t need to stay on for storage), label the jars, and store them in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within two months.
                                                                  Yields: 6(4-ounce) jars
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This is a traditional British breakfast from colonial India and it?s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too ? so get stuck in!

                                                                  Ingredients
                                                                  • Yes No large organic eggs
                                                                  • Yes No undyed smoked haddock fillets, pinboned
                                                                  • Yes No 2 fresh bay leaves
                                                                  • Yes No basmati rice
                                                                  • Yes No sea salt
                                                                  • Yes No 110 pure butterghee
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 2 tbsp 2 tablespoons curry powder
                                                                  • Yes No 1 tbsp 1 tablespoon mustard seeds
                                                                  • Yes No 2 tomatoes
                                                                  • Yes No 2 lemons
                                                                  • Yes No 2 good handfuls of fresh coriander
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No a pot of natural yoghurt
                                                                  • This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix

                                                                  If guests are gathering near the grill during cocktail hour, have all toppings at the ready.

                                                                  Ingredients
                                                                  • Yes No 1 lb prepared pizza dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 1/2 cup mascarpone cheese
                                                                  • Yes No 3/4 lb smoked salmon
                                                                  • Yes No 3 tbsp caper
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No lemon
                                                                  • Cut dough into 2 pieces, and dust lightly with flour. Roll out one piece on a well-floured surface, forming a circle about 6 or 7 inches in diameter. (Leave crust a bit thicker around the edges to form a rim.) Place on a piece of lightly oiled parchment paper for easy transfer to the grill. Repeat with second round of dough.
                                                                  • Brush one side of each dough round with olive oil, and place, oil sides down, on well-oiled grill grate. Close lid, and grill 1 to 2 minutes or until bottom sides are browned and crisp. (Check dough after 1 minute.) Lightly brush tops of dough with oil, and turn. Close lid, and grill about 1 to 1 1/2 minutes, checking after about 45 seconds. Remove dough to a cookie sheet or large flat serving platter.
                                                                  • Spread grilled dough pieces evenly with mascarpone cheese. Top with smoked salmon, and sprinkle with capers and fresh chives. (Pizzas can be served immediately or placed on grill for 30 to 45 seconds, with lid closed, to warm toppings.) Serve pizzas with lemon wedges.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Golden raisins, dried pineapple, and cream of coconut are the secret ingredients in these fantastic scones, which are sprinkled with sweetened coconut and brown sugar before they bake. They are delicious straight from the oven, but even better with the tart passionfruit glaze. For a special treat, serve them with pineapple preserves, guava jam, or lemon curd.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/4 cup cream of coconut
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup diced dried sweetened pineapple
                                                                  • Yes No 1/3 cup golden raisin
                                                                  • Yes No 1 tbsp cream
                                                                  • Yes No 2 tbsp sweetened flaked coconut
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 5 tbsp passionfruit pulp/juice
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Preheat oven to 425 degrees. Whisk flour, brown sugar, baking powder and salt together in a bowl. Cut in butter with 2 knives or a pastry cutter, until butter is in pea-size pieces. Whisk together the egg, cream of coconut, cream, and vanilla, and gently stir into flour/butter mixture. Knead dough lightly in the bowl, until it just starts to come together. If it is very dry and shaggy, add another tablespoon of cream. Turn dough out of the bowl, and knead two or three times until it is just mixed and holds together. Gently knead in the raisins and the dried pineapple. Pat dough into a circle or rectangle. Cut 8 scones (squares, triangles, wedges... whichever shape you prefer). Place scones on a baking sheet. Mix the 2 tablespoons coconut with 2 tablespoons brown sugar. Brush tops of scones with cream, and sprinkle with the coconut/sugar mixture. Place scones in the oven and lower temperature to 400. Bake for about 20 minutes, or until scones are golden brown. Remove from oven and let cool on baking sheet for 10 minutes before removing them to a rack. Make the glaze: Whisk all of the ingredients together. If icing is too runny, add more powdered sugar. If it is too stiff to drizzle over the scones, add more passionfruit juice. Drizzle icing evenly over scones.
                                                                  • Makes 8 scones.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice

                                                                  The tangy lemon aioli in this recipe by NOLA

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup carrot
                                                                  • Yes No 1/2 cup shiitake mushroom
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 cup diced turnip
                                                                  • Yes No 1 lb shrimp
                                                                  • Yes No 3 large artichoke
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 2 4 to 5 tbsp lemon
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No pinch black pepper
                                                                  • Yes No 1 1/4 cup canola oil
                                                                    For the pickled shrimp:
                                                                  • Bring the water, vinegar, and bay leaves to a boil in a medium saucepan. Stir in oregano, sugar, salt, red pepper flakes, fennel, and pepper and boil for 1 minute. Add carrots and boil for 2 more minutes. Add mushrooms, jalapeño, and turnips and boil for 1 minute. Remove from heat and let cool to room temperature.
                                                                  • Toss the cooled mixture with the shrimp in a nonreactive bowl, cover, and refrigerate for 4 hours.
                                                                    For the artichokes:
                                                                  • Using a paring knife, prepare the artichokes by trimming away the tough, dark green, inedible leaves, moving around the outside of the artichoke with the knife until the light green center is exposed (you will be cutting away a lot of the leaves). Trim around the base of the artichoke to remove the stubs of the leaves and create a smooth surface. Cut off the top of the artichoke about 1/2 inch above the base (heart). Trim the stem about 3/4 inch from the heart and, using a paring knife or vegetable peeler, remove the tough dark green skin from the stem. Repeat with the remaining artichokes.
                                                                  • Place the artichoke hearts in the smallest pot they will fit in that allows them to sit side by side (not on top of each other). Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for about 30 minutes, or until you can pierce the hearts with a paring knife. Once cooked, remove the artichokes from the liquid and allow them to cool to room temperature. Remove the choke center with a spoon or paring knife, then cut away any tough pieces remaining. Cut each heart in half vertically, then each half into four pieces, and set aside.
                                                                    For the lemon aioli:
                                                                  • Combine egg yolk, lemon juice, mustard, zest, salt, and pepper in a blender or food processor. Purée until smooth. With the blender or food processor running, slowly drizzle in the oil until the mixture is emulsified. Refrigerate until ready to use.
                                                                    To serve:
                                                                  • Place the shrimp and artichokes in a large bowl. Add 1/4 cup of the aioli and stir to combine. Add more aioli by the tablespoon if necessary to just coat the shrimp and artichokes. Reserve any remaining aioli for another use.
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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

                                                                  Ingredients
                                                                  • Yes No 3 tbsp sesame seed
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup thinly sliced cucumber
                                                                  • Yes No 1 cup thinly sliced scallion
                                                                  • Yes No 1 9 oz fresh linguine
                                                                  • Combine first 10 ingredients in a large bowl. Cut linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture.
                                                                  Yields: 6servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse

                                                                  Using a premade crust helps this dish come together much quicker than making your own. You will need to thicken the sauce with tomato paste to keep the crust crisp. For pizzeria-caliber results, bake on a preheated pizza stone.

                                                                  Ingredients
                                                                  • Yes No 4 oz hot turkey italian sausage
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 1 cup yellow bell pepper strips
                                                                  • Yes No 1 16 oz cheese flavored pizza crust
                                                                  • Yes No 1 cup basic marinara
                                                                  • Yes No 1 tbsp no salt added tomato paste
                                                                  • Yes No 1/2 2 oz cup shredded provolone cheese
                                                                  • Yes No 1/2 2 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Preheat oven to 450°.
                                                                  • Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.
                                                                  • Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake at 450° for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue.

                                                                  Ingredients
                                                                  • Yes No 1/2 refrigerated pie dough
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3/4 cup 2% reduced fat milk
                                                                  • Yes No 3/4 cup light coconut milk
                                                                  • Yes No 1/4 tsp coconut extract
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp sweetened flaked coconut
                                                                  • Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
                                                                  • To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
                                                                  • Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
                                                                  • Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.
                                                                  • Preheat broiler.
                                                                  • To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
                                                                  • Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

                                                                  Ingredients
                                                                  • Yes No 16 thick, 1 lb asparagus spears
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash salt
                                                                  • Prepare grill to high heat.
                                                                  • Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
                                                                  • Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.
                                                                  Yields: 4servings (serving size: 1 asparagus raft)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/8 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/8 tsp paprika
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 3/4 cup quick cooking grits
                                                                  • Yes No 1/4 lb cheddar cheese
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 cup drained black beans in can
                                                                  • Yes No 1/4 cup homemade stock
                                                                  • Yes No 3 plum tomato
                                                                  • In a medium saucepan, combine the water, milk, 1 tablespoon of the butter, the Tabasco, paprika, 1 teaspoon of the salt, and 1/8 teaspoon cayenne. Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove the saucepan from the heat and stir in the cheese. Cover to keep warm.
                                                                  • Meanwhile, in a large nonstick frying pan, melt the remaining tablespoon of butter over moderate heat. Add the bell peppers and scallions and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the beans, broth, 1/4 teaspoon cayenne, and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring frequently, until the beans are hot, about 5 minutes. Remove from heat and stir in the tomatoes. Serve over the cheese grits.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No cookie base
                                                                  • Yes No 2 1/2 cup raw pine nuts
                                                                  • Make the cookie base recipe. Form into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets. Bake and cool according to the base recipe. To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
                                                                  Yields: 40cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup water
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp piment d'espelette
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 cup shredded gruyère cheese
                                                                  • Yes No fleur de sel and black pepper
                                                                  • Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a large saucepan, combine the milk with the water, butter and salt; bring to a boil over moderately high heat. Add the flour all at once with the Piment d'Espelette and beat vigorously with a wooden spoon until the flour is thoroughly incorporated. Reduce the heat to low, return the saucepan to the burner and cook the gougère dough, stirring constantly, until the dough pulls away from the side of the pan, about 3 minutes.
                                                                  • Remove the saucepan from the heat and let stand at room temperature, stirring occasionally, until the dough cools slightly, about 5 minutes. Add the eggs one at a time, stirring briskly between additions to thoroughly incorporate each egg.
                                                                  • Drop 3-tablespoon mounds of dough onto the baking sheets, 2 inches apart. Top each round with 1 tablespoon of cheese; sprinkle with fleur de sel and pepper.
                                                                  • Bake the gougères for 15 minutes. Reduce the oven temperature to 350° and bake for 30 minutes longer, switching the baking sheets halfway through, until the gougères are puffed and browned. Turn off the oven, propping the door ajar with a wooden spoon. Let the gougères rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within. Serve warm or at room temperature.
                                                                  Yields: 30gougã¨res
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Chef's Salad
                                                                   20 m

                                                                  Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in the dressing to pare down calories where they won't be missed.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 1/2 lb romaine heart
                                                                  • Yes No 8 oz turkey breast
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 4 oz swiss cheese
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1/3 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp light mayonnaise
                                                                  • Yes No coarse salt
                                                                  • In the morning: Heat a large skillet over medium. Add bacon, and cook until browned and crisp, 3 to 5 minutes per side. Transfer to a paper-towel-lined plate to cool. Place in a resealable plastic bag; store at room temperature.
                                                                  • Cut romaine into 1-inch ribbons; wash well, and dry. Place in a resealable plastic bag; refrigerate. Cut turkey, ham, and cheese into bite-size strips. Place in an airtight container; cover, and refrigerate.
                                                                  • Squeeze lemon into a small bowl. Mince scallion; add to bowl, along with sour cream, mayonnaise, and 2 tablespoons water. Season with salt and pepper. Whisk to combine. Cover and refrigerate.
                                                                  • At dinnertime: In a large bowl, combine lettuce, meats, and cheese. Add dressing, and toss to coat. Serve salad topped with crumbled bacon.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  This dish uses leftover mashed potatoes in a big batch of Indian-inspired snacks—good for parties.

                                                                  Ingredients
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 1 cup cilantro
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp diced jalapeño chili pepper
                                                                  • Yes No 1 tsp chopped garlic
                                                                  • Yes No 1/2 tsp minced ginger
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2/3 cup shredded carrot
                                                                  • Yes No 2/3 cup frozen green peas
                                                                  • Yes No 2 tsp mustard seed
                                                                  • Yes No 1 1/2 tsp garam masala
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup mashed potatoes
                                                                  • Yes No 8 9 inch frozen phyllo dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.
                                                                  • To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes, stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.
                                                                  • Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x 14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350° for 23 minutes or until lightly browned. Serve warm or at room temperature with chutney.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 12servings (serving size: 2 samosas and 1 1/2 teaspoons chutney)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 cup chicken stock
                                                                  • Yes No 1 lb cremini mushrooms and, caps
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No 6 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No 4 scallion
                                                                  • Yes No asian sesame oil
                                                                  • In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. Cook over low heat for 30 minutes. Strain the stock into a large bowl and return it to the pot. Season the broth with salt.
                                                                  • Bring the broth to a boil; add the chicken. Cook until the chicken is white throughout, about 4 minutes. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve

                                                                  Instead of regular granulated sugar, we useed an all-naturural granular sweetener in this reduced-sugar, reduced-fat homemade vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup granular sweetener
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup 2% reduced fat milk
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 1/2 tsp vanilla bean paste
                                                                  • Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
                                                                  • Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
                                                                  • Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
                                                                  • Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
                                                                  • *Granulated sugar may be substituted.
                                                                  • TRY THESE TWISTS!
                                                                  • Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
                                                                  • Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
                                                                  • Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
                                                                  • Banana Pudding Ice Cream: Preheat oven to 400°. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1qt. (serving size: 1/2 cup)
                                                                  • Total Time: 9 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash

                                                                  You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No 1 2 1/4 teaspoons quick rise yeast
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon rice into a large bowl; cool to room temperature. Stir in 1 1/4 cups warm water.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
                                                                  • Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
                                                                  • Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Divide dough in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
                                                                  • Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
                                                                  • Preheat oven to 375°.
                                                                  • Bake at 375° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Cool in pans on wire racks.
                                                                  Yields: 2loaves, 12 slices per loaf (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These are equally good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.

                                                                  Ingredients
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 1/4 tsp grated lemon rind
                                                                  • Yes No 1 4 oz goat cheese
                                                                  • Yes No 8 1 oz slice cinnamon raisin bread
                                                                  • Yes No 2 tbsp fig preserves
                                                                  • Yes No 2 tsp thinly sliced basil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.
                                                                  • Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle

                                                                  You can also bake this in a 12-inch deep-dish pizza pan or cake pan.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 lb hot ground pork sausage
                                                                  • Yes No 1 32 oz frozen hash browns
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Unroll crescent roll dough, and press on bottom and partially up sides of a 13- x 9-inch baking dish; press perforations to seal. Bake at 375° for 5 minutes.
                                                                  • Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and sprinkle evenly over crust.
                                                                  • Prepare frozen hash browns according to package directions, and spoon evenly over sausage. Sprinkle shredded cheese evenly over hash browns. (Cover and chill up to 24 hours, if desired.) Whisk together eggs and next 3 ingredients; pour evenly over cheese.
                                                                  • Bake at 350° for 30 to 35 minutes or until set.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  Banana yogurt cake
                                                                   1 h 5 m

                                                                  Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make. In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add another 2-3 tablespoons of caster sugar to make up the sweetness.

                                                                  Ingredients
                                                                  • Yes No 120 4oz gram butter
                                                                  • Yes No 100 3.5oz gram caster sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp imitation vanilla
                                                                  • Yes No 2 ripe banana
                                                                  • Yes No 200 7oz gram sweetened, plain yogurt
                                                                  • Yes No 200 gram all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No butter
                                                                  • Yes No 1 special equipment, 1 x tin
                                                                  • Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
                                                                  • Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
                                                                  • Use a metal spoon to fold through the mashed bananas and yogurt.
                                                                  • Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
                                                                  • Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
                                                                  • Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Layer pesto, sun-dried tomato, and a mixture of goat cheese and cream cheese for an impressive appetizer with Mediterranean flavors. Serve with French bread slices or crackers.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz cream cheese
                                                                  • Yes No 8 oz goat cheese (chèvre)
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/4 cup basil pesto
                                                                  • Yes No 1/2 cup dried tomatoes in oil, and chopped
                                                                  • Yes No garnishes, dried tomato slivers, fresh oregano sprigs
                                                                  • Yes No slice french bread
                                                                  • Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
                                                                  • Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 14appetizer servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  A warm asparagus salad suitable for a simple, lunch using fresh British asparagus when in season or whenever fresh asparagus is available. This asparagus salad recipe is filled with the best of summer vegetables, peas, beans and rocket. If you can't find any of these just use any that take your fancy.

                                                                  Ingredients
                                                                  • Yes No 1 450g lb asparagus
                                                                  • Yes No 6 175g oz young peas
                                                                  • Yes No 6 175g oz young broad beans
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No a a lemon
                                                                  • Yes No 1 tbsp wholegrain mustard
                                                                  • Yes No ½ tsp runny honey
                                                                  • Yes No black pepper
                                                                  • Yes No 4 110g oz arugula
                                                                  • Serves 4 Clean the asparagus and trim any white ends; peel with a vegetable peeler if necessary. Blanch the asparagus, peas and beans in a pan of boiling water for 2 minutes or until just tender. Place olive oil, lemon juice, mustard, honey and seasoning in a screw top jar and shake well until combined. Drain the vegetables and toss in the dressing while they are still warm. Serve on a bed of rocket leaves. Recipe courtesy of British Asparagus
                                                                  Cuisine:YesNobritish
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  A typical German sheet cake (Blechkuchen) is a buttermilk cake leavened with baking powder. Here is one adapted from Baecker Suepke's Bakery in Thuringia. It has a coconut, butter and cream topper which is common in Germany. You end up with a cake which is a little bit different without being too unusual. This cake freezes and thaws well, making it great for school lunches or single cups of tea. Makes 20 large pieces in a 11 x 17 inch jelly roll pan. See larger image

                                                                  Ingredients
                                                                  • Yes No cake batter
                                                                  • Yes No 3 165 gram egg
                                                                  • Yes No 2 400 gram cup sugar, granulated
                                                                  • Yes No 5 600 gram cup flour
                                                                  • Yes No 2 tsp double acting baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 3/4 400 milliliter cup buttermilk (1% fat)
                                                                  • Yes No topping
                                                                  • Yes No 2 130 gram cup shredded desiccated coconut
                                                                  • Yes No 1 200 gram cup sugar, granulated
                                                                  • Yes No glaze:
                                                                  • Yes No 11 150 gram tbsp unsalted butter
                                                                  • Yes No 1/2 150 milliliter cup heavy whipping cream
                                                                  • Note: To make sour milk (in case you don't feel like running to the store for buttermilk) place 2 tablespoons white vinegar in a measuring cup and fill to 1 3/4 cup.
                                                                  • See another cake image.
                                                                  • Preheat oven to 350°F.
                                                                  • Mix eggs and sugar for several minutes on medium speed, until they are light yellow and fluffy.
                                                                  • Sift together the flour with baking powder and salt. Add one third of the mixture to the eggs and sugar and mix well. Pour about 1/3 of the milk and all of the vanilla into the egg, flour mixture and mix well.
                                                                  • Repeat twice with remaining flour and buttermilk.
                                                                  • Spread the batter in a greased and floured jelly roll pan (approximately 11 x 17 inch). Mix the coconut and sugar together in a bowl (I used unsweetened coconut purchased at the health food store) and sprinkle evenly over the top.
                                                                  • Bake at 350°F for about 25 minutes, or until topping is browned and cake begins to pull away from the pan sides. You want the sugar to caramelize a little on top, if possible.
                                                                  • Towards the end of the baking time, place the butter and cream in a small pan and bring to a boil briefly. Pour this mixture evenly over the hot cake after it is removed from the oven. It will soak in about 1/4 inch into the topping and cake.
                                                                  • Serve warm or room temperature. Refrigerate or freeze leftovers.
                                                                  • Tips: Substitute an equal amount of slivered almonds for the coconut.
                                                                  • You may add a few drops of lemon extract to the cake batter to enhance the aroma of the cake.
                                                                  Cuisine:YesNogerman
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 3 14.75 oz pink salmon
                                                                  • Yes No 4 large egg whites from 4 eggs
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 1/2 cup plain bread crumb
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 hamburger bun
                                                                  • Put salmon in a bowl; remove skin and bones. In a bowl, whisk egg whites and mayonnaise. Stir all ingredients together (except buns). Form into 8 patties, cover and chill for 1 hour. Prepare a charcoal fire or set a gas grill to medium-high. Thoroughly oil grill grate; mist burgers with cooking spray. Grill burgers until firm, 3 minutes per side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  There’s just something about the flavor of a blueberry waffle served with buttery, pure maple syrup. Simple and delicious! Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 1 1/2 cup percent milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup malted milk powder
                                                                  • Yes No 1 cup maine blueberries
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • In a large bowl, combine the flour, sugar, salt, oil, milk, egg, malted milk powder, and baking powder and mix with a whisk until well combined. Do not over mix—it’s OK if the batter is slightly lumpy. Gently fold in the blueberries, using caution not to break them.
                                                                  • Heat a waffle iron and liberally coat it with cooking spray.
                                                                  • Ladle the batter onto waffle iron and cook until golden brown, about 8 minutes. To keep the waffles warm and crisp, keep them covered in a 250-degree oven and then just before serving uncover to expose waffles to the dry heat for a few minutes, then plate.
                                                                  • For Fresh Whipped Cream: In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes. Use caution to check after it starts to get thick, checking after every 10 to 15 seconds of beating. If you overbeat, you’ll have to dump the batch as you’ll be on your way to churned butter!
                                                                  Cuisine:YesNobelgian
                                                                  Yields: 12
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dry heat

                                                                  Take a shortcut to delicious barbecued chicken by combining shredded chicken, barbecue sauce, and jalapeños and serving the delicious mixture on hamburger buns.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 to 4 lb, 5 cup to 4 pound rotisserie chicken, meat
                                                                  • Yes No 1 cup barbecue sauce
                                                                  • Yes No 1/4 cup pickled jalapeño pepper
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No potato chips
                                                                  • In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve

                                                                  Use green liners for a garden-fresh look.

                                                                  Ingredients
                                                                  • Yes No 8 yellow, orange and white spice drops
                                                                  • Yes No 1/2 cup yellow, orange and pink decorating sugars
                                                                  • Yes No 2 inch flower shaped cookie cutter
                                                                  • Yes No small scissors
                                                                  • Yes No 12 green gumdrops
                                                                  • Yes No 1 16 oz vanilla frosting
                                                                  • Yes No red and yellow food coloring
                                                                  • Yes No 3 medium ziplock bags
                                                                  • Yes No 12 inch cupcakes in liners
                                                                  • Press 2 yellow spice drops together. Sprinkle a work surface with yellow sugar and roll out pressed drops with a rolling pin to about 1/8" thickness. Add more sugar as needed to prevent sticking. Repeat with remaining spice drops and sugar, using white drops with pink sugar. With a flower-shaped cookie cutter or small scissors, cut 1 flower from each set of flattened candies, making 12 flowers. Using scissors, cut a 1/8" slice from flat side of each green gumdrop.
                                                                  • Reserve 2 Tbsp. frosting and divide remaining frosting among 3 bowls. Using food coloring, tint the frosting yellow, orange and pink. Spoon each color into a separate ziplock bag; press out air and seal.
                                                                  • Snip a 1/4" corner from the bags. Starting on the outer edge of a cupcake, pipe a concentric circle of frosting to cover the top. Repeat to make 4 frosted cupcakes in each color. Top each cupcake with a spice drop flower. Dab a dot of reserved frosting in the center of each flower; top with a gumdrop slice.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    ziplock
                                                                  • Yes No
                                                                    ziplock bag

                                                                  The only quibble we have with popcorn balls is that they're usually too big and unwieldy to bite into. These miniature clusters, held together with caramelized honey, are just the right size. Notes: If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.

                                                                  Ingredients
                                                                  • Yes No 20 cup popcorn
                                                                  • Yes No 1 1/4 cup butter
                                                                  • Yes No 1 1/4 cup honey
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.
                                                                  • In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.
                                                                  • Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.
                                                                  • Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.
                                                                  • Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.
                                                                  • Note: Nutritional analysis is per popcorn ball.
                                                                  Yields: 62popcorn balls
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb center cut beef tenderloin
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 12 large basil
                                                                  • Yes No 12 sage
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 tsp sea salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No thyme
                                                                  • Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
                                                                  • Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
                                                                  • Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
                                                                  • Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  • Yes No
                                                                    charcoal

                                                                  Yellow Finn, or any other all-purpose medium-starch potato, can substitute for Yukon Gold.

                                                                  Ingredients
                                                                  • Yes No 1/2 tbsp unsalted butter
                                                                  • Yes No 6 1 lb yukon gold potato
                                                                  • Yes No 2/3 cup grated gruyère cheese
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup low salt chicken stock, homemade
                                                                  • Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
                                                                  • Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
                                                                  • Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  Icy Tomato Soup
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb plum tomato
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp powdered sugar
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes. Add the cream and simmer for 1 minute.
                                                                  • Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.
                                                                  • Meanwhile, preheat the oven to 375°. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners' sugar and a large pinch of salt. Bake for about 10 minutes, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill.
                                                                  • Ladle the soup into bowls, garnish with the roasted cherry tomatoes and serve.
                                                                  Yields: 6
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 qt water
                                                                  • Yes No 1 1/2 cup kosher salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup golden brown sugar
                                                                  • Yes No 3 tbsp pink salt
                                                                  • Yes No 1 tbsp pickling spice
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No one 7 lb first beef brisket, fat layer to 1/3 inch
                                                                  • Yes No 8 lb hardwood charcoal
                                                                  • Yes No 6 cup hardwood chips
                                                                  • Yes No 1/4 cup black peppercorn
                                                                  • Yes No 2 tbsp coriander seed
                                                                  • In a large pot, combine the water with the kosher salt, granulated and brown sugars, pink salt, pickling spice, mustard seeds and garlic. Cook over moderately high heat, stirring occasionally, until the salts and sugars have dissolved. Pour the brine into a large bowl and let cool, then refrigerate until chilled.
                                                                  • Using a metal skewer, poke holes all over the brisket. Pour the brine into a large roasting pan. Add the brisket and cover the pan with plastic wrap. Weigh the brisket down with heavy plates to keep it submerged in the brine and refrigerate. Let the brisket cure for 5 days, turning it once a day.
                                                                  • Remove the brisket from the brine and pat dry with paper towels. Place the brisket fat side up on a rack set on a rimmed baking sheet. Refrigerate, uncovered, for 24 hours.
                                                                  • Bring the brisket to room temperature. Light the grill, using about 50 charcoal briquettes. Soak the hardwood chips in water for 30 minutes. In a spice grinder, coarsely grind the peppercorns with the coriander seeds. Cover the fat side of the brisket with the peppercorn-coriander mixture.
                                                                  • Arrange the red-hot coals around the perimeter of the grill and set a double layer of heavy-duty foil in the center. Put an 8-inch aluminum pie plate on the foil and fill the plate halfway with water. Scatter about 1 cup of the drained hardwood chips over the hot coals. Set the grate on the grill and place the brisket, spiced side up, in the center. Cover and grill at 250°, partially vented, for about 5 hours. Every 45 minutes, replenish the hot coals and add 1 cup of the drained hardwood chips. The pastrami is done when an instant-read thermometer inserted in the thickest part registers 170°. Let the pastrami cool, then refrigerate until chilled.
                                                                  • Preheat the oven to 350°. Thinly slice the pastrami across the grain. Arrange the slices on a large rimmed baking sheet and drizzle about 1/2 cup of water on top. Cover tightly with foil and bake for about 20 minutes, until heated through. Serve warm or at room temperature.
                                                                  Yields: 16-pound pastrami
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 8 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hardwood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Carrot and corn are welcome additions to this Southern favorite. Prep: 14 minutes, Cook: 5 hours, Other: 10 minutes Slow-Cooker Size: 4-quart

                                                                  Ingredients
                                                                  • Yes No 1 10 3/4 oz cream of mushroom soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 1/2 lb yellow squash
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 cup shredded carrot
                                                                  • Yes No 1 11 oz sweet kernel corn
                                                                  • Yes No 1 1/2 cup cornbread stuffing mix
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp sage leaves, dried
                                                                  • Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
                                                                  • Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
                                                                  • Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
                                                                  • Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
                                                                  • Quick Menu:
                                                                  • * Cornish hens
                                                                  • * Roasted asparagus
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast

                                                                  Work quickly to spread the warm frosting over the first layer, stack the second on top, and then spread the remaining frosting over the top and sides before it sets. If you prefer, you can substitute walnuts for the pecans in this luscious cake.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp organic all purpose flour
                                                                  • Yes No 9 oz organic all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No dash cloves, ground
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1 tsp organic vanilla extract
                                                                  • Yes No 1 cup organic buttermilk (1% fat)
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup organic heavy whipping cream
                                                                  • Yes No 1/4 cup organic maple syrup
                                                                  • Yes No 1 tbsp organic butter
                                                                  • Yes No dash salt
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 2 tbsp chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
                                                                  • Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
                                                                  • Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
                                                                  • To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
                                                                  Yields: 16servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 7 1 lb, 16 cup large mango
                                                                  • Yes No 3 cup fresh pineapple cubes
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No one 14 oz, 5 cup sweetened coconut
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 thick cup coconut cream, from the top of a of full fat coconut milk
                                                                  • Yes No 9 large egg white
                                                                  • Yes No 1/2 cup roasted almonds, finely ground
                                                                  • In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
                                                                  • Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
                                                                  • In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
                                                                  • In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
                                                                  • Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
                                                                  Cuisine:YesNotropical
                                                                  Yields: 10
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 oz cup rosemary
                                                                  • Yes No 1 1 1/2 oz cup thyme leaves and tender stems
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 coarse cup sea salt
                                                                  • Yes No 1 tsp crushed red bell pepper
                                                                  • In a food processor or blender, pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse to blend. Spread the mixture in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar or manual spice grinder.
                                                                  Yields: 2days drying
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake