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                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 liter ginger ale
                                                                  • Yes No 1 1/2 cup pomegranate juice
                                                                  • Stir lemon juice with sugar in a small bowl until sugar is dissolved. Pour into a large punch bowl. Stir in ginger ale and pomegranate juice. Mix well and serve cold.
                                                                  Yields: 8
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 4 sun dried tomatoes in oil
                                                                  • Yes No 3 sweet gherkins
                                                                  • Yes No 2 tbsp diced red onion
                                                                  • Yes No 2 tbsp diced dill weed
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 1 cup instant potato flakes
                                                                  • Yes No 1 3/4 lb cod fillet
                                                                  • Yes No vegetable oil
                                                                  • In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice. Season the tartar sauce with salt and cayenne.
                                                                  • In a shallow bowl, whisk the eggs with the water. In another shallow bowl, mix 1/2 cup of the flour with salt and cayenne. In a third shallow bowl, combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne. Line a baking sheet with wax paper and another one with paper towels.
                                                                  • Working in batches, dredge the cod in the flour, tapping off the excess. Dip the cod in the egg, allow any excess to drip back into the bowl, then coat the cod in the potato flakes, pressing to help them adhere. Transfer the cod to the wax paper-lined baking sheet.
                                                                  • In a large, deep skillet, heat 1 1/2 inches of oil to 325°. Working in 2 batches, fry the cod in the hot oil, turning once, until deep golden and crispy, about 3 minutes. Using a slotted spoon, transfer the fish to the paper towel-lined baking sheet and sprinkle lightly with salt. Repeat with the remaining fish. Serve immediately with the tartar sauce and lemon wedges.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 6 oz lean boneless pork chops
                                                                  • Yes No caribbean spice rub
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No pineapple salsa
                                                                  • Rub pork evenly with Caribbean Spice Rub. Place on a broiler rack coated with cooking spray, and place rack in broiler pan.
                                                                  • Broil 5 inches from heat 5 minutes on each side or until done. Serve with Warm Pineapple Salsa.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                  Apricot Jam
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 2 lb skin on apricots pitted
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • In a nonreactive saucepan, toss the apricots with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
                                                                  • Add the lemon juice to the apricots and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
                                                                  • Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 31/2-pint jars
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer

                                                                  Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 3 tbsp raisin
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 canned anchovy fillets
                                                                  • Yes No 3 cup loosely packed baby spinach
                                                                  • Yes No 3 cup chopped turnip greens
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Preheat oven to 400°.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.
                                                                  • Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400° for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

                                                                  If using leftover potatoes and green beans, skip step 1 and 2 and begin with step 3.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz skinless salmon fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 head boston lettuce
                                                                  • Yes No green bean
                                                                  • Yes No rosemary potatoes
                                                                  • Yes No 4 plum tomato
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 2.8 oz tin anchovy fillets
                                                                  • Yes No 1/4 cup kalamata olive
                                                                  • Yes No dijon vinaigrette
                                                                  • In a 5-quart pot, bring 1/2 inch water to a boil; add salt and twelve ounces (four to five) new potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes.
                                                                  • With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add eight ounces green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside.
                                                                  • Fill a deep skillet with 1/4 inch water. Season salmon on both sides with salt and pepper; place in skillet. Bring water to a gentle simmer; cover, and cook until salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
                                                                  • While salmon is cooking, tear lettuce into pieces, quarter potatoes and tomatoes, peel and quarter eggs, and thinly slice onion.
                                                                  • On a large platter (or four serving plates), arrange lettuce, salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies (if using), and olives. Serve with Dijon Vinaigrette on the side.
                                                                  Cuisine:YesNonicoise
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No one 18 lb bone in smoked ham, and fat
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 riesling
                                                                  • Yes No 6 empire
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 2 tbsp calvados
                                                                  • Yes No salt
                                                                  • Preheat the oven to 325°. Set the ham fat side up in a large roasting pan. Add the water to the pan and bake for 2 hours.
                                                                  • Pour the wine over the ham. Roast for 30 minutes. Increase the oven to 350°. Baste the ham and arrange the apples around it. Roast for 35 minutes; baste once more. Remove the apples, then peel and chop.
                                                                  • Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170°. Transfer to a carving board; let rest for 15 minutes.
                                                                  • Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the butter. Add the scallions and paprika; cook over moderately high heat until the scallions are softened. Add the Calvados. Using a long match, carefully ignite the Calvados; let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt. Carve the ham and serve with the sauce.
                                                                  Yields: 22servings
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 3 1 tbsp tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 4 cup diced turkey meat
                                                                  • Yes No 1 cup turkey gravy
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tsp diced sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup mashed potato
                                                                  • Yes No 1 cup mashed sweet potato
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No 1 large egg
                                                                  • Melt 2 tablespoons of the butter in a large skillet. Add the onion, celery and carrot and cook over low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a 9-by-12-inch baking dish and let cool.
                                                                  • Preheat the oven to 400°. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  Spinach Dal
                                                                   12 h 50 m

                                                                  Spinach dal is a spiced soup made of split peas and spinach and it is seasoned with oil infused with whole spices such as black or brown mustard seeds, whole cumin and sliced garlic. Spinach soup can be eaten as is; it can be served as a soup course or it can be eaten with rot i or rice.

                                                                  Ingredients
                                                                  • Yes No 1 cup yellow peas
                                                                  • Yes No 1 whole chili pepper
                                                                  • Yes No 4 cup spinach
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1 tsp brown mustard seeds
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No salt
                                                                  • Rinse soaked peas 2 - 3 times or until water is mostly clear. Drain.
                                                                  • Add peas to a 4 - 5 quart pot along with 5 cups of water and the whole pepper. Stir.
                                                                  • Cover pot and place on high heat and bring to a boil. Remove lid from pot a little to prevent it boiling over. Let peas cook until it has broken down considerably. The peas does not have to melt but the mixture should be very soft. Some of the peas should have melted, if not, use a potato masher or immersion blender to a coarse puree. (Some peas take longer to cook, if you find that most of the liquid has evaporated and the peas is still not cooked, then add more water).
                                                                  • Once the peas have reached the desired consistency, add the spinach and season the dish with salt to taste. Cover the pot and reduce heat to low/simmer.
                                                                  • While the soup is simmering, heat the oil in a small frying pan over medium-low heat. When the oil is hot, toss in the mustards seeds and when they begin to pop, add the cumin and cook together for 30 seconds. Add the garlic and cook until the garlic starts to color at the edges.
                                                                  • Remove the pan with the infused oil and spices and garlic and pour the contents into the simmering dal. Stir everything together and let simmer for 1 minute.
                                                                  • Remove the dal from the heat and serve with rice, roti, bread or as is.
                                                                  Yields: 4 ½
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 12 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually fi nd it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up ? everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fi llings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart ? perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

                                                                  Ingredients
                                                                  • Yes No 1 lb 1 pound potatoes, and chunks
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lb 1 pound asparagus spears, woody
                                                                  • Yes No 8 oz 8 ounces filo pastry
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup
                                                                  • Yes No lancashire cheese
                                                                  • Yes No 1/2 cup
                                                                  • Yes No cheddar cheese
                                                                  • Yes No 3 organic
                                                                  • Yes No egg
                                                                  • Yes No 8 oz 1 8 ounce
                                                                  • Yes No heavy whipping cream
                                                                  • Yes No 1/4 of a nutmeg
                                                                  • Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually fi nd it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up – everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fi llings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart – perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.Preheat the oven to 375°F. Get an ovenproof dish – I've used many different shapes and sizes. Layer the sheets of fi lo pastry in the dish, brushing them with melted butter as you go and letting about 1 inch hang over the edge. You want to get the pastry about fi ve layers thick. Put a clean, damp kitchen towel over the top and put to one side.When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the fi lo pastry, then bring up the sides of the fi lo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven foraround 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Prep: 15 min.; Cook: 1 hr., 20 min.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb dark meat turkey pieces
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 49.5 oz chicken broth
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp poultry seasoning
                                                                  • Yes No 1/4 tsp sage
                                                                  • Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.
                                                                  • Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  Ingredients
                                                                  • Yes No 3/4 cup aïoli
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1/4 tsp anchovy paste
                                                                  • Yes No 3 zucchini
                                                                  • Yes No 6 6 oz trout fillets
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No coarse sea salt
                                                                  • Yes No black pepper
                                                                  • Combine first 3 ingredients and anchovy paste, if desired, in a small bowl; chill until ready to serve.
                                                                  • Brush zucchini and trout with olive oil, and sprinkle with sea salt and pepper. Grill zucchini 3 to 4 minutes on each side; cut into 1/2-inch slices. Grill fillets, skin-sides up, over hot coals 2 minutes. Turn, and grill 3 to 4 minutes. Serve fish and zucchini with herb aïoli.
                                                                  Cuisine:YesNomaine
                                                                  Yields: 6servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 19 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill

                                                                  This recipe for Polish babka is from Maria Sielewicz. She uses a combination of raisins and dried cranberries and moistens her babka with a rum syrup. I like to dust confectioners' sugar over the finished babka or use a flat water icing (recipe below), but that is totally optional. This recipe will fill a 4-cup babka mold. Double the recipe for an 8-cup mold. Here are more Eastern European Babka Recipes. Read more about Maria. Larger image of Maria's Polish Babka made with a double recipe in an 8-cup mold.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 cup margarine
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/4 cup sweetened dried cranberry
                                                                  • Yes No 1/4 cup thompson seedless raisin
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp dark rum
                                                                  • Yes No 1 recipe water icing
                                                                  • In a small saucepan, heat milk and margarine until margarine is melted. In a large bowl or stand mixer fitted with the paddle attachment, combine 3/4 cup flour and yeast. Add milk-margarine mixture and beat 2 minutes. Add eggs and remaining flour. Beat 2 more minutes. Cover and let rise in a warm place until doubled. Heat oven to 350 degrees. When dough has risen, stir in fruit. Turn into a 1-quart babka pan that has been lightly coated with cooking spray, cover with greased plastic wrap and let rise for 30 minutes. Bake 40 minutes, but begin checking at 30 minutes. Babka is done when an instant-read thermometer registers 190 degrees. Meanwhile, make the rum syrup by bringing water and sugar to a boil in a small saucepan, stirring until sugar is completely disolved. Remove from heat and stir in rum. Remove babka from oven and, while still in the pan, pierce it all over, almost to the bottom of the pan, with a skewer. Slowly pour warm rum syrup over babka. Let babka absorb the rum for at least 15 minutes before inverting on a wire rack to cool completely. If desired, dust with confectioners' sugar OR drizzle with Water Icing.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  Ingredients
                                                                  • Yes No 4 navel orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/2 lb medjool dates, pitted
                                                                  • In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt.
                                                                  • In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
                                                                  • Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.

                                                                  Ingredients
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 large egg
                                                                  • Yes No 10 vlasic ovals hamburger dill chips
                                                                  • Yes No 6 oz veggie patty
                                                                  • Yes No 1 hamburger bun
                                                                  • Yes No 1 slice american cheese
                                                                  • Yes No 1 leaf greens
                                                                  • Yes No 1 slice tomato
                                                                  • Yes No 1 tbsp ranch dressing
                                                                  • Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350°F.
                                                                  • Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
                                                                  • When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
                                                                  • Set aside on a paper towel to drain.
                                                                  • Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
                                                                  • While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
                                                                  • Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
                                                                  • On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
                                                                  • Serve additional fried pickles on the side.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Notes: We first met chef James Ormsby's oxtails at the former Bruno's in San Francisco. Now he has taken the dish across town to PlumpJack Cafe. Caramelize the root vegetables in the oven while you brown the oxtails; let the vegetables cool and serve at room temperature. Prepare mashed potatoes while oxtails braise.

                                                                  Ingredients
                                                                  • Yes No 4 lb oxtails, at joints
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 750 milliliter cabernet sauvignon
                                                                  • Yes No 3 cup fat skimmed beef broth
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tsp rosemary leaves, dried
                                                                  • Yes No 1 tsp tarragon leaves, dried
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No thyme
                                                                  • Rinse oxtails and pat dry; trim off and discard excess fat. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven, turning once with tongs, until oxtails are well browned all over, 30 to 40 minutes total.
                                                                  • Add wine, broth, 1/4 cup vinegar, rosemary, tarragon, and thyme to pan. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.
                                                                  • Bake in a 325° regular or convection oven until meat is very tender when pierced, 2 1/4 to 2 3/4 hours.
                                                                  • Mound mashed potatoes equally in the centers of four wide, shallow bowls. With tongs, lift oxtails from braising liquid and arrange equally around mashed potatoes. Scatter caramelized vegetables over meat, cover loosely with foil, and keep warm in a 200° oven.
                                                                  • Skim and discard any fat from braising liquid. Boil, uncovered, over high heat, stirring often, until reduced to 3 cups, 12 to 14 minutes. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir into braising liquid, and stir until mixture boils and thickens. Taste and, if desired, add 1 to 2 more teaspoons vinegar.
                                                                  • Ladle sauce over meat and caramelized vegetables; garnish with thyme sprigs. Add salt and pepper to taste.
                                                                  • Yukon Gold Mashed Potatoes. Peel 2 pounds Yukon Gold or russet potatoes; cut into 2-inch chunks. Combine potatoes and about 1 quart water in a 3- to 4-quart pan. Cover and bring to a boil over high heat; reduce heat and simmer until potatoes mash very easily, about 20 minutes. Drain potatoes and return to pan.
                                                                  • Meanwhile, warm 3/4 cup milk or half-and-half and 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) until just steaming, or warm in a 1- to 1 1/2-quart pan over medium heat. Add milk mixture to potatoes and mash with an electric mixer on medium speed or a potato masher until smooth. Season to taste with salt and pepper. Serve, or cover and keep warm in a 200° oven until ready to use. Serve warm or at room temperature.
                                                                  • Caramelized Root Vegetables. Peel 2 carrots (about 3 oz. each) or 12 baby carrots (max. 3/4 in. thick), 1 parsnip (about 6 oz.) or 12 baby parsnips (max. 1 in. thick), 1 turnip (about 8 oz.) or 12 baby turnips (max. 1 in. wide), and 1 lb. pearl onions or 12 cipollini onions (max. 1 1/2 in. wide; or use 10 oz. frozen pearl onions, thawed). Cut carrots and parsnip crosswise into 1/2-inch-thick slices and turnip into 3/4-inch dice; if using baby vegetables, leave whole. In a 9- by 13-inch pan, mix vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon chopped fresh thyme leaves. Sprinkle lightly with pepper. Bake in a 450° regular or convection oven, turning vegetables occasionally with a wide spatula, until well browned and tender when pierced, about 30 minutes. Add salt to taste. Serve warm or at room temperature.
                                                                  • Per serving: 266 cal., 47% (126 cal.) from fat; 31 g protein; 14 g fat; 4.1 g carbo (0.1 g fiber); saturated fat, sodium, and cholesterol data not available.
                                                                  Cuisine:YesNosan francisco
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  , with her description of how the lemon peel dissolves into the slow-cooked, creamy, pudding, I stuck my thumb between the pages and went straight to the kitchen. This is the ultimate comfort food, not too sweet, and scented with lemon, perfectly acceptable for breakfast. The best part is the creamy texture, with the rice dissolving into transparent bits that melt on the tongue. Even if you are not one of those who love all things pudding, give this a try. It's absolutely heavenly.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup jasmine rice
                                                                  • Yes No 1 pint half and half
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp rum
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No thick half and half makes a very rich, pudding, i have used 2% and whole milk, which also make the pudding and creamy, and i really
                                                                  Ingredients
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup coarsely chopped walnut
                                                                  • Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
                                                                  • In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
                                                                  • Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.
                                                                  Yields: 16brownies
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  This recipe for sweet dough is used to make a mouthwatering Neapolitan Easter Pie.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add the eggs, one at a time, beating until fully incorporated after each addition.
                                                                  • Reduce speed to low, and beat in the dry ingredients. Turn the dough out onto a work surface. Divide dough, making sure one piece is slightly larger than the other. Place each piece of dough on a sheet of plastic wrap. Flatten, to form two discs. Wrap, and refrigerate at least 1 hour before using.
                                                                  Yields: 112-inch lattice-topped pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate

                                                                  Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.

                                                                  Ingredients
                                                                  • Yes No 2 slice applewood smoked bacon
                                                                  • Yes No 3/4 cup sliced scallion
                                                                  • Yes No 1/4 cup chopped celery
                                                                  • Yes No 1 lb yellow summer squash
                                                                  • Yes No 1 lb frozen white and yellow baby corn kernels
                                                                  • Yes No 2 1/4 cup 1% low-fat milk
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 1 oz cup shredded extra sharp cheddar cheese
                                                                  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
                                                                  • Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood

                                                                  Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.

                                                                  Ingredients
                                                                  • Yes No 16 tbsp unsalted butter
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 6 tbsp unsweetened natural cocoa powder
                                                                  • Yes No 2 tbsp dark coffee
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup rolled oat
                                                                  • Yes No 1 cup unsweetened dried coconut
                                                                  • Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.
                                                                  • Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.
                                                                  • Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.
                                                                  • MAKES 36 BALLS
                                                                  Cuisine:YesNoeuropean
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1/2 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 1/2 cup cake flour
                                                                  • Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.
                                                                  • In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.
                                                                  • Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.
                                                                  Yields: 110-by-5-inch loaf
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.

                                                                  Ingredients
                                                                  • Yes No 1 3 1/2 oz boil in long grain rice
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 1 cup diced pineapple
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 cup black beans in can
                                                                  • Yes No 1/2 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 2 oz cup shredded monterey jack cheese
                                                                  • Yes No 1/4 cup chopped red onion
                                                                  • Yes No 1/4 cup cornmeal
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
                                                                  • To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
                                                                  • Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 cup rice cereal squares
                                                                  • Yes No 1 2 lb candy coated chocolate pieces
                                                                  • Yes No 1 mini, 16 oz pretzel twists
                                                                  • Yes No 1 bite size, 14 oz parmesan and garlic cheese crackers
                                                                  • Yes No 1 12 oz honey roasted peanuts
                                                                  • Combine all ingredients in a large bowl. Store in an airtight container.
                                                                  • Note: For testing purposes only, we used Rice Chex for rice cereal squares and Sunshine Cheez-It Parmesan & Garlic for bite-size parmesan-and-garlic cheese crackers.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 15servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    chex
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Chex
                                                                  • Yes No
                                                                    AMP

                                                                  An old-school cocktail, this New Orleans-style sour dates back to the 1930s.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Yes No 1/2 oz orange juice
                                                                  • Yes No 1/2 oz lemon juice
                                                                  • Yes No 1/2 oz triple sec
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, orange juice, lemon juice, and Triple Sec with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNonew orleans
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 8 lb fully cooked bone-in ham
                                                                  • Yes No 48 whole cloves, whole
                                                                  • Yes No 1 16 oz light brown sugar
                                                                  • Yes No 1 cup spicy brown mustard
                                                                  • Yes No 1 cup cola soft drink
                                                                  • Yes No 3/4 cup bourbon
                                                                  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
                                                                  • Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
                                                                  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Total Time: 3 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 3 to 3 1/2 lb chicken
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1 cup canned crushed tomatoes
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 3/4 cup water
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 10 oz frozen okra
                                                                  • In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
                                                                  • Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken legs and thighs to the pot and stir in 2 cups of the water. Bring to a simmer and cook, partially covered, for 10 minutes.
                                                                  • Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the chicken breasts and wings, the okra and the remaining 1 1/2 teaspoons of salt and 1/4 of teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  Ingredients
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tsp garlic salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 cup mesclun greens
                                                                  • Yes No 18 belgian endive leaves
                                                                  • Yes No 12 dried figs
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 3 oz goat cheese
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Combine shallot and next 5 ingredients in a small bowl.
                                                                  • Arrange greens and next 3 ingredients evenly on 6 serving plates. Sprinkle with goat cheese and cranberries. Drizzle with dressing.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp bacon fat
                                                                  • Yes No 1 1/2 lb pork tenderloin
                                                                  • Yes No 1 tbsp flour
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 4 tsp paprika
                                                                  • Yes No 1 1/2 cup homemade stock
                                                                  • Yes No 3/4 cup sour cream
                                                                  • Yes No 3/4 lb egg noodle
                                                                  • In a large pot, heat 1 tablespoon of the oil over moderately high heat. Toss the pork with the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add about half the pork to the pot and brown for about 3 minutes. Remove. Repeat with the remaining pork and an additional tablespoon oil. Remove.
                                                                  • Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion and bell peppers. Cook, covered, stirring occasionally, for 7 minutes. Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black pepper, and the paprika. Cook, stirring, for 30 seconds. Add the pork with any accumulated juices and the broth. Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes. Reduce the heat to very low and whisk in the sour cream.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes. Drain. Remove 1/2 cup of the sauce from the stew and toss with the noodles. Serve the stew over the noodles.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No four 4 oz veal cutlet
                                                                  • Yes No 4 4 oz cup baby arugula
                                                                  • Yes No 1/2 1 1/2 oz cup parmigiano-reggiano cheese
                                                                  • Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.
                                                                  • Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, about 4 minutes. Add the tomatoes to the vinaigrette and lightly smash the tomatoes to release some of their juices.
                                                                  • Season the veal with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer to plates.
                                                                  • Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 medium cauliflower
                                                                  • Yes No 2 slice crustless white bread
                                                                  • Yes No 1/4 1 1/2 oz cup pine nut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 1/4 cup slivered almond
                                                                  • Yes No 1/2 medium seedless cucumber
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No kosher salt
                                                                  • In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Drain, rinse under cold water until cool and drain well.
                                                                  • In a blender, combine 1 1/2 cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and refrigerate until chilled, about 1 hour.
                                                                  • Preheat the oven to 350°. Spread the remaining 1/4 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  Time: 20 minutes. What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make. Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley).

                                                                  Ingredients
                                                                  • Yes No 11 oz goat cheese (chèvre)
                                                                  • Yes No 2 tbsp half and half
                                                                  • Yes No 3 tbsp orange blossom honey
                                                                  • Yes No 1/3 cup coarsely chopped salted and roasted pistachio
                                                                  • Yes No flatbread
                                                                  • Preheat oven to 350°. In a bowl, whisk goat cheese and half-and-half until smooth. Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
                                                                  • Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 banana
                                                                  • Yes No 1 cup diced frozen fruit
                                                                  • Yes No 1/2 cup ice cube
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tbsp honey
                                                                  • Combine the banana, fruit, ice cubes, yogurt, juice, and honey in a blender. Process until smooth. Serve immediately.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  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

                                                                  This simple, delicious cocktail can easily be doubled to serve more guests. For an equally delightful nonalcoholic version, simply mix one part pomegranate juice to two parts sparkling water.

                                                                  Ingredients
                                                                  • Yes No 2 cup pomegranate juice
                                                                  • Yes No 1 1/2 cup lemon flavored sparkling water
                                                                  • Yes No 1/2 cup plain vodka
                                                                  • Yes No lemon rind strips
                                                                  • Combine first 3 ingredients in a pitcher. Pour 1/2 cup into each of 8 ice-filled glasses. Garnish with lemon rind strips, if desired.
                                                                  Yields: 8servings (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour

                                                                  You can complete the stew just before your guests arrive. Rouille (roo-EE), French for "rust," is a spicy sauce that adds a burst of flavor to soups and stews.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb leek
                                                                  • Yes No 1 8 oz fennel bulb
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 8 8 oz cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 8 oz small artichoke
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup diced baking potato
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No rouille
                                                                  • Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise; rinse with cold water. Drain. Remove dark leaves; chop dark leaves to measure 1 1/2 cups; set aside. Chop bulb ends to measure 2 cups; set aside.
                                                                  • Remove stalks from fennel bulb. Chop the stalks to measure 1 1/2 cups; set aside. Chop bulb to measure 2 cups; set aside.
                                                                  • Combine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek mixture through a sieve over a bowl, reserving stock; discard solids.
                                                                  • While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Cut artichoke lengthwise into quarters; place in lemon water. Repeat procedure with remaining artichokes.
                                                                  • Drain artichokes; discard lemon water. Heat oil in pan over medium heat. Add chopped leek bulbs, salt, and pepper; sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in chopped fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Serve with Rouille.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1 1/3 cups stew and 2 tablespoons rouille)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  A few tweaks give chicken soup a spicy new attitude.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz rice noodle
                                                                  • Yes No 2 14.5 oz reduced sodium chicken broth
                                                                  • Yes No 3 stick lemongrass, ground
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 2 6 to 8 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 8 oz snow peas
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No asian chile sauce
                                                                  • In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
                                                                  • Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
                                                                  • Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour

                                                                  club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.

                                                                  Ingredients
                                                                  • Yes No 1 perfectly ripe avocado
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp dill, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash cayenne pepper, ground
                                                                  • Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice

                                                                  “Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Fall is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops.

                                                                  Ingredients
                                                                  • Yes No 12 large crimini mushroom (baby portobello)
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 4 tbsp virgin olive oil
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No salt
                                                                  • Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.
                                                                  • Peel the garlic cloves and mince garlic.
                                                                  • Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil. When hot, add minced garlic. Before garlic browns, add sliced mushrooms and sauté for 2-3 minutes, stirring to coat mushrooms with oil and mix with garlic.
                                                                  • Add white wine and stir. Continue to cook another 5 minutes or so. Mushrooms will shrink and darken. Add salt to taste.
                                                                  • Remove and serve immediately with a fresh baguette.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1 1/3 cup packed brown sugar
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Preheat oven to 350°.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
                                                                  • Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
                                                                  Yields: 24slices (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 6 oz slab bacon
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 lb collard greens
                                                                  • Yes No 1 2 3/4 lb large cabbage
                                                                  • Yes No salt and pepper
                                                                  • Yes No crushed red chili pepper
                                                                  • Heat oil in a 6-qt. saucepan over medium heat and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken stock, then collards and cabbage; season with salt, pepper, and chile flakes. Cook, covered and stirring, until collards and cabbage are tender, about 25 minutes. Remove lid and continue cooking until liquid is reduced in volume, about 5 minutes.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No basmati rice
                                                                  • Yes No large 4 eggs
                                                                  • Yes No 2 fresh bay leaves
                                                                  • Yes No 2 lemons
                                                                  • Yes No undyed smoked haddock fillets
                                                                  • Yes No olive oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No 1 onion
                                                                  • Yes No a of fresh coriander, stalks
                                                                  • Yes No 1 fresh red chilli
                                                                  • Yes No 1 tbsp 1 tablespoon madras curry paste
                                                                  • Yes No natural yoghurt
                                                                  • If you reach a point when you’ve had too much rich food, this is the dish for you. It will slap your taste buds about and bring them back to life. It’s dead simple, and if you do it right, it’ll be hard to find anyone that doesn’t love it. It works as breakfast, lunch or dinner, and for me the best hangover cure in the world.Bring 2 large pans of salted water to the boil. Wash the rice in a sieve until the water runs clear and all of the starch has been washed away. Add the rice to one of the pans and cook for 2 minutes less than the cooking instructions. Add the eggs and bay leaves to the other pan and squeeze in the juice of ½ a lemon. Add the squeezed lemon half to the pan too and leave to simmer for 7 to 8 minutes, adding the haddock halfway through.Meanwhile, get a large frying pan on a medium heat and add a lug of olive oil and a knob of butter. Once hot, tip in the onion and fry for a couple of minutes, then add the coriander stalks and chilli and leave them to sweat away so they get lovely and sweet. The slower you cook them, the sweeter they’ll be. When the rice is cooked, drain it, and put aside. After 3 to 4 minutes of cooking, your haddock should be flaking apart, so carefully pour most of the water down the sink. Transfer the eggs to a colander and rinse them under the cold tap until they’re cool enough to peel. Discard the bay leaves and lemon half.Add the curry paste to the pan of onions and stir it through. Fry for 5 more minutes then take the pan off the heat. Tip in your rice and stir it through – don’t totally mix it though, it’s nice to have a bit of a marbled effect. Roughly chop your peeled eggs into the pan, then flake over the haddock. Roughly chop the coriander leaves and add most of them to the pan with the juice from the remaining lemon. Gently fold it all together. Pop the pan on a low heat for 5 minutes to get nice and hot, then have a taste and adjust the seasoning. You shouldn’t need too much as the smoked fish gives it lots of flavour. Get a fork and fold it over a few times to keep it nice and light. When you hear a great sizzling, take it off the heat, scatter over the reserved coriander, and pop some lemon wedges on the side for squeezing over. Serve in the middle of the table so everyone can tuck in. A pint of Guinness with a swig of port in it is fantastic with this – it might sound weird but it tastes great. PS: You could get this ready ahead of time – cook your rice, fish, eggs and onion base. Cover all of the elements and keep them separate, then simply assemble and reheat everything when you’re ready to eat.
                                                                  Cuisine:YesNomadras
                                                                  Yields: 4generously
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  Smoked paprika gives the chicken rich, grill-like flavor with no cooking. Look for tostada shells (fried, flat corn tortillas) near the flour and corn tortillas or in the Mexican food section of your grocery store. Serve with lime wedges.

                                                                  Ingredients
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 cup tomato
                                                                  • Yes No 3 tbsp minced onion
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp chopped cilantro
                                                                  • Yes No 1 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 cup shredded skinless, boneless rotisserie chicken breast
                                                                  • Yes No 1/4 tsp smoked paprika
                                                                  • Yes No 8 6 inch corn tostada shells
                                                                  • Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
                                                                  • Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
                                                                  • Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 2 tostadas)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread

                                                                  Prep: 5 min. Serve this stiff drink in a martini glass to encourage sipping. Sweet-and-sour mix is sold in bottles similar to Bloody Mary mix.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp sweet and sour mix
                                                                  • Yes No 3 tbsp vodka
                                                                  • Yes No 3 tbsp gin
                                                                  • Yes No 3 tbsp orange liqueur
                                                                  • Yes No 3 tbsp light rum
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No crushed ice
                                                                  • Yes No 6 tbsp cola soft drink
                                                                  • Yes No slice garnish, lemon slices
                                                                  • Combine first 7 ingredients in a cocktail shaker or martini shaker. Cover with lid, and shake 30 seconds or until thoroughly chilled. Remove lid, and strain into 2 chilled martini glasses. Pour 3 Tbsp. cola into each glass. Garnish, if desired. Serve immediately.
                                                                  Cuisine:YesNolong island
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used. How to Make Icebox Cookies with Photo Instructions All About Icebox Cookies More Recipes Made with Peanut Butter

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup solid shortening
                                                                  • Yes No 1/2 cup peanut butter, plain
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/4 cup flour
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined.
                                                                  • Cover bowl and chill for 1 hour or overnight.
                                                                  • Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used.
                                                                  • Bake 10 to 12 minutes.
                                                                  • Store in a loosely covered container, like a cookie jar, for harder-crisper cookies. For softer cookies, store in an airtight container.
                                                                  • Even More Cookie Recipes to Try - Butter Spritz Cookies Lintzer Cookies Rosette Cookies Neapolitan Cookies Thumbprint Cookies Pecan Tassies Sugar Cookies
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 2 hours 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip

                                                                  Pasta tatters, known as mlinces (MLEEN-tsehs) in Croatia and mlinci (MLEEN-tsee) in Slovenia, are a side dish for turkey and other poultry, and meats. Croatian mlinces are made simply with flour, water, salt and a little oil. Slovenians add eggs to their mlinci. The result is a crisp, cracker-like disk that is broken into pieces and reconstituted in boiling water and flavored with pan drippings. Mlinci also can be served as a main dish with cream or butter, or topped with curd cheese and poppyseeds, and as a dessert when drizzled with honey. Here's a larger photo of mlinci. Makes 4-6 servings of Slovenian Mlinci

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No water, as necessary
                                                                  • In a medium bowl, mix together the flour, salt and egg, adding water by the tablespoonful until the ingredients hold together. Knead the dough until it is smooth. Divide into 4 pieces. Roll each piece into a 1/8-inch-thick circle. Heat a cast-iron skillet so it is warm but not too hot. Dry out the circles of dough slowly, turning once, until they are crisp and pale golden on both sides. Transfer to a wire rack to cool. When ready to serve, break each disk into roughly 2-inch pieces and place in a large bowl. Cover with boiling water and let steep for 10 minutes. Drain and serve with pan juices.
                                                                  Cuisine:YesNoslovenian
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain

                                                                  An old-fashioned recipe that's perfect to share with your neighbors.

                                                                  Ingredients
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup candied cherries
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Combine sugar, milk, butter and salt in large saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat, stirring occasionally, until candy thermometer reads 236°. Remove from heat immediately; set pan in cold water. Do not stir or beat until cooled to lukewarm. Add vanilla; beat until candy becomes thick and creamy and loses its shine. When candy begins to set, add cherries and nuts; fold in quickly. Pour into buttered 8" x 8" pan. Let stand at room temperature until firm. Cut into squares. Packaging instructions: Painted Box: Apply primer, then light blue paint to the outside of a small round paper mach´ box and lid; allow to dry. Apply self-adhesive snowflake-shaped stickers to the box. For the knob, stack and glue several white buttons to the lid.
                                                                  Yields: 2 ½pounds.
                                                                    Steps:
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dishes."

                                                                  Ingredients
                                                                  • Yes No 4 2 tbsp tbsp unsalted butter
                                                                  • Yes No 2 large leeks, white and tender green parts
                                                                  • Yes No 3/4 lb cremini mushrooms, and caps
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 3 cup heavy whipping cream
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp diced tarragon
                                                                  • Yes No salt and pepper
                                                                  • Yes No four 10 oz boxes of frozen baby lima beans
                                                                  • Yes No 1/2 cup fine dry bread crumb
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat the oven to 400°. In a large skillet, melt 2 tablespoons of the butter. Add the sliced leeks and cook over low heat, stirring, until they are softened, about 3 minutes. Add the mushrooms, cover and cook over low heat, stirring occasionally, until they are tender, 15 minutes. Add the stock, cream, bay leaves and tarragon and bring to a boil. Season with salt and pepper and remove from the heat.
                                                                  • Put the frozen lima beans in the bottom of a 12- to 14-cup glass or ceramic baking dish. Pour the hot cream mixture over the limas. Bake for 1 1/4 hours, or until the cream sauce is thickened.
                                                                  • Preheat the broiler. In a small bowl, toss the bread crumbs with the Parmesan and melted butter. Sprinkle the crumbs over the lima beans and broil for about 1 minute, rotating the dish for even browning. Let the gratin stand for 15 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 medium leek, white and pale green parts only
                                                                  • Yes No 1 cup wheat berry
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 qt water
                                                                  • Yes No one 15 oz pinto bean
                                                                  • Yes No 2 large carrot
                                                                  • Yes No 1 1/2 cup frozen peas
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp thinly sliced basil
                                                                  • In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.
                                                                  Yields: 6
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

                                                                  Ingredients
                                                                  • Yes No 1 dozen large egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 gruyère
                                                                  • Yes No 4 oz prosciutto
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 2 scallion
                                                                  • Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.
                                                                  • Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
                                                                  • Bake the frittata for about 10 minutes, until nearly set in the center.
                                                                  • Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 9 tbsp white wine vinegar
                                                                  • Yes No 1 1/2 tbsp wildflower honey
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1 cup canola oil
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 3 tbsp minced chives
                                                                  • Yes No 1 1/2 cup quartered strawberry
                                                                  • Yes No 1/4 cup easy herb vinaigrette
                                                                  • Yes No 1 tbsp diced mint
                                                                  • Yes No 1 6 oz fresh baby spinach
                                                                  • Yes No 2 tbsp sliced almond
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives.
                                                                  • Combine strawberries, ¼ cup vinaigrette, mint, and spinach in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately. Store remaining vinaigrette, covered, in refrigerator for up to 5 days.
                                                                  Yields: 4servings (serving size: 2 cups)
                                                                  • Total Time: 13 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover

                                                                  This smoked Polish sausage and sauerkraut recipe can be doubled, tripled, quadrupled and still be tasty. It's perfect for potlucks and tailgating, Super Bowl parties and family reunions, or just dinner with the family. It's best cooked the night before and then warmed in a slow cooker for serving. Take this virtual tour of a sauerkraut factory. View this larger image. Makes 6 to 8 servings of Polish Smoked Sausage and Sauerkraut

                                                                  Ingredients
                                                                  • Yes No 1 lb bacon
                                                                  • Yes No 2 lb sauerkraut
                                                                  • Yes No 2 lb smoked polish sausage
                                                                  • Yes No 1 cup apple juice
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1 tbsp caraway seed
                                                                  • Note: Best taste is achieved if prepared the night before serving. Heat oven to 325 degrees. Combine all ingredients and transfer to a baking pan that has been lightly coated with cooking spray. Bake covered for 1 hour (1 1/2 hours if you double the recipe), stirring after 1/2 hour, and adding more apple juice if necessary. Cool in an ice-water bath and refrigerate overnight. The next day, transfer to a slow cooker and heat on low, stirring occasionally, until ready to serve.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    slow cook

                                                                  I just love Thumbprint Cookies because of their versatility. The jams may be any flavor you choose. You can also use lemon curd or chocolate icing if you prefer. You can make these with or without the nuts and just roll them in sugar. I even made some rolled in green-colored sugar and filled them with strawberry jam for the Christmas holidays.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large eggs, whites and yolks
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup diced tree nut
                                                                  • Yes No 1/2 cup curd
                                                                  • Beat butter until creamy. Gradually add sugar. Add egg yolks (reserving egg whites for later) and extract. Mix out 1 cup of flour and add salt to it. Gradually add to butter mixture. Add other cup of flour gradually. Cover and chill at least 1 hour or overnight. Also make sure reserved egg whites are covered and refrigerated, too. Preheat oven to 350 degrees F. Very lightly grease 2 cookie sheets. Set counter for the rolling process by setting out low-sided bowl with lightly beaten and reserved egg whites and another low-sided bowl for the nuts. Roll dough into 1 to 1-1/2 inch balls. Then roll each ball into egg white and then nuts. Place on cookie sheets 2 inches apart. Press thumb into each cookie before baking. Bake for 15 minutes. Cool 1 minute on cookie sheet. Move to wire racks for cooling. Press centers again with thumb. When cookies are almost cool, fill centers with jam. * You may also coordinate the extract with your choice of nuts. Blanched almonds with almond extract, walnuts with black walnut extract, pecans with butter pecan and so on. ** Sugar maybe substituted for the nuts. I rolled some cookies in color sugar, in raw sugar and in regular granulated sugar. The sugar seemed to work better without rolling them in the egg whites, but they better kept their shape with the nuts. *** When I used a denser preserve, I put some in a glass bowl and heated (5 or 10 seconds only) it in the microwave to thin it out a little. Also, you can make it really easy on yourself by purchasing jams and/or jellies in squirt bottles. If you cool the cookies completely, the holes can be filled with flavored icing instead. Makes about 3-1/2 dozen.
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    microwave
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                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    squirt
                                                                    Brands:
                                                                  • Yes No
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                                                                  • Yes No
                                                                    Squirt

                                                                  This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."

                                                                  Ingredients
                                                                  • Yes No 2 cup packed escarole leaves
                                                                  • Yes No 1 cup packed watercress
                                                                  • Yes No 3 oz snow peas
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup loosely packed mint
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 9 oz spicy chicken sausage, and meat
                                                                  • Yes No 3 medium shallot
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • In a large bowl, toss the sliced escarole with the pea shoots, snow peas, scallions and mint leaves.
                                                                  • In a wok or large skillet, heat the vegetable oil until shimmering. Add the minced garlic and cook over moderately high heat until golden, about 10 seconds. Add the chicken sausage, sliced shallots and crushed red pepper and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the water and minced ginger and bring to a boil. Remove the wok from the heat and stir in the lime zest and juice. Scrape the contents of the wok over the escarole mixture and toss well. Serve the salad right away.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 1/4 tsp apple cider vinegar
                                                                  • Yes No 4 tbsp ice water
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 7 cup chopped leek
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup egg substitute
                                                                  • Yes No 2/3 cup non-fat milk
                                                                  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time; toss with a fork until moist. Gently press the mixture into a 4-inch circle on heavy-duty plastic wrap; cover dough with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; chill 10 minutes.
                                                                  • Preheat oven to 425°.
                                                                  • Remove 1 sheet of plastic wrap; let dough stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan. Remove plastic wrap. Press dough against bottom and sides of pan. Fold edges under. Line dough with a piece of foil; arrange pie weights on foil. Bake at 425° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.
                                                                  • To prepare filling, heat a large nonstick skillet over medium heat until hot. Add bacon, and cook 4 minutes. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add leek to drippings in pan; cover and cook for 20 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat. Arrange leek mixture and bacon in prepared crust.
                                                                  • Combine egg substitute, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper; stir well with a whisk. Pour the milk mixture into crust. Bake at 425° for 25 minutes or until a knife inserted in the center comes out clean; let stand 10 minutes.
                                                                  • Note: You can use a commercial piecrust (such as Pillsbury) in place of the pastry crust. If you substitute an refrigerated piecrust, follow the package instructions for prebaking. It will add 15 calories and 1.4 grams of fat to the nutrition figures for each serving.
                                                                  Yields: 8servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
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                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Pillsbury

                                                                  This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 4 oz bars of good quality dark chocolate
                                                                  • Pour the milk into a saucepan. Stir in the sugar and the vanilla. Heat milk until it is just about to boil. Remove from heat and divide milk into 4 mugs. Serve each mug with a piece of the chocolate.
                                                                  • Serves 4.
                                                                  Cuisine:YesNoargentinian
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master?, who does a lot of shouting.

                                                                  Ingredients
                                                                  • Yes No 2 x 1.3kg/2lb live lobsters
                                                                  • Yes No 1 of okra
                                                                  • Yes No 4 fresh red chillies
                                                                  • Yes No edible flowers
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 12fl oz water
                                                                  • Yes No 1 tsp 1 teaspoon cornflour
                                                                  • Yes No self raising flour
                                                                  • Yes No 12 tbsp 12 tablespoons rice wine vinegar
                                                                  • Yes No 4 tbsp 4 tablespoons sugar
                                                                  • Yes No 2 tbsp 2 tablespoons soy sauce
                                                                  • Yes No 2 tsp 2 teaspoons ginger
                                                                  • Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It’s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ‘master’, who does a lot of shouting.To kill the lobsters take a sharp knife, place it at the crown of the head, and cut straight down – this will kill them straight away. Twist off the tail and both claws. Cut the tail in half lengthways and each tail half into 3. Chop the claws into 3, slice up the remaining body meat, and place, with the tail pieces, in a bowl with any juice that comes out. Mix the dipping sauce ingredients together in a bowl and set aside.I suggest you use a deep-fat fryer as it’s easier to control. Heat it to 170°C/325°F. You can use a wok half-filled with oil, safely positioned on a stove with a thermometer, but be aware of other people (curious kids) and of possibly knocking things over if doing it this way. To make the batter, whisk the egg yolks and iced water together, add the cornflour and flour, and stir together using chopsticks – this helps to keep the batter a bit lumpy, which is what you want. Add the okra, chillies and lobster to the batter. Feel free to add any other veggies you fancy. Fine slices of sweet potato, whole spring onions, coriander stalks and baby courgettes with their flowers are all good. Once battered, pick up the lobster and veg and carefully put them into the oil. Don’t try to cook the tempura all at once – do them in 2 batches. Cook them until light golden and crisp on both sides. Drain them on some kitchen paper and then put them on to a plate. Serve the tempura with the dipping sauce and a dish of flavoured salt – I would suggest either jasmine tea salt or citrus salt.Try this: I once worked in a Japanese restaurant and when the chefs put the veg into the oil, they dripped extra batter from a height on to them. This gave the tempura a really crunchy, spiky look and feel. You don’t have to do this but it’s a good little trick.• from Jamie's Kitchen
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  • Yes No
                                                                    paper

                                                                  Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 3 tbsp chili sauce
                                                                  • Yes No 2 tsp white vinegar
                                                                  • Yes No 1/4 cup water
                                                                  • In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 lb crimini mushroom (baby portobello)
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup unsalted roasted pistachios
                                                                  • Yes No 1/2 tsp lemon juice
                                                                  • Yes No 1 small chili pepper
                                                                  • Yes No 1 lb pappardelle
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No parmigiano-reggiano cheese
                                                                  • In a large, deep skillet, melt 4 tablespoons of the butter. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes. Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible.
                                                                  • Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes. Stir in the shallot and garlic and cook for 1 minute. Return the onion to the skillet. Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted. Season with salt and pepper.
                                                                  • Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
                                                                  • Add the pappardelle to the skillet along with the reserved cooking water and the olive oil. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes. Transfer the pasta to bowls and serve, passing the cheese at the table.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.

                                                                  Ingredients
                                                                  • Yes No 1 3/8 inch alder grilling plank
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 1/2 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No