loading


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

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

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

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

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

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Tomato Tart Recipe
                                                                   1 h 15 m

                                                                  This tomato tart recipe is versatile in that the cheese base can be varied to suit one's Eastern European tastes. Dry curd cheese, also known as farmer's cheese or baker's cheese, Bulgarian feta or ricotta cheese can all be used in combination or alone. The fresh herbs can range from dill to thyme to oregano. While this is a great appetizer, it can be served as a vegetarian main course or luncheon dish with a crisp green salad. For visual interest, the color of the tomatoes can be alternated. Here's a larger photo of tomato tart. Makes 10 appetizer servings or 1 (10-inch) Tomato Tart

                                                                  Ingredients
                                                                  • Yes No 1/2 recipe pie crust dough
                                                                  • Yes No 3 tbsp grated parmesan cheese
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1 cup dry curd
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 2 large tomato
                                                                  • Yes No 2 small yellow tomato
                                                                  • Yes No 5 cherry tomato
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tsp chopped dill weed
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat oven to 450 degrees. Prepare 1/2 recipe of Pie Crust Dough. Roll on a lightly floured surface into a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim pastry even with rim of pan and do not prick the dough. Place parchment paper and pie weights or dried beans in the pastry-lined tart pan and bake "blind" for 10 minutes. Remove the parchment and pie weights and return the pastry shell to the oven for another 10 minutes. Remove from oven, reduce temperature to 325 degrees, and sprinkle pastry shell with grated Kashkaval or Parmesan cheese. While shell is blind baking, in a medium bowl, combine egg whites, cheese of choice, garlic, salt, pepper and chopped herbs of choice. Spread cheese evenly over parbaked pastry shell. Arrange tomato slices by overlapping in concentric circles, alternating the color and ending with cherry tomatoes in the middle. Stir together olive oil, 2 teaspoons herbs of choice, and salt and pepper, and brush over tomatoes. Bake tart 25 to 30 minutes or until tomatoes begin to wilt, cheese is bubbly and crust is golden. Let cool 10 minutes before slicing. Serve warm or at room temperature. Refrigerate leftovers and rewarm before serving.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded turkey breast
                                                                  • Yes No 1 cup spinach
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 lb italian cheese flavored thin pizza crust
                                                                  • Yes No 1/2 cup light alfredo sauce
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
                                                                  Cuisine:YesNorome
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                  • Yes No
                                                                    contadina
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  • Yes No
                                                                    Contadina

                                                                  One of my go-to dishes is sausage and peppers, because it's so easy to make, requires minimal ingredients, and is versatile. I usually keep some hot Italian sausages in the freezer so I can make this; as long as I have tomato sauce, garlic, onions, and peppers, I'm pretty much all set. You can adjust the recipe to be spicy or not spicy.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 medium white onion
                                                                  • Yes No 2 sweet italian sausage
                                                                  • Yes No 1/4 tsp diced italian hot cherry peppers
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp toss the pepper strips in 2 tablespoons of the olive oil and sprinkle a little salt on them and place them in a pan under the broiler until they are tender and the skins start to blacken
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Homemade ricotta is ideal for this memorable dessert. Its firm texture makes it easy to roll into balls (store-bought ricotta tends to be softer and would need to be drained first). You can prepare and chill the ricotta balls up to six hours in advance.

                                                                  Ingredients
                                                                  • Yes No 5 reduced calorie vanilla wafers
                                                                  • Yes No 1 tbsp diced hazelnut
                                                                  • Yes No 2 cup homemade ricotta cheese
                                                                  • Yes No 2 1/2 cup seedless red grape
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Preheat oven to 450°.
                                                                  • Place vanilla wafers in a food processor, and pulse 10 times or until coarse crumbs measure about 2 tablespoons. Combine wafer crumbs and nuts in a shallow dish, stirring to combine.
                                                                  • With moist hands, shape Homemade Ricotta Cheese into 24 (1-inch) balls; roll balls in crumb mixture, coating on all sides. Place coated balls on a baking sheet; chill.
                                                                  • Place grapes on a jelly-roll pan, and sprinkle with sugar. Bake at 450° for 17 minutes or until grapes begin to burst, stirring occasionally.
                                                                  • Place 3 ricotta balls on each of 8 dessert plates; top each serving with about 1/4 cup grapes. Drizzle 1 tablespoon maple syrup over each serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Using the reduced-fat tofu will decrease the fat content of this even further.

                                                                  Ingredients
                                                                  • Yes No 2 cup garden brown sauce
                                                                  • Yes No 1/2 cup sweet marsala
                                                                  • Yes No 2 12.3 oz extra firm tofu
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 4 cup linguine
                                                                  • Yes No parsley
                                                                  • Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
                                                                  • Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 1/2 lb dry rice noodles
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 1 lb extra firm tofu
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup fish sauce
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1 small red bell pepper
                                                                  • Yes No 1/4 cup peanut
                                                                  • Yes No 1 lime
                                                                  • Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
                                                                  • In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup polenta
                                                                  • Yes No 1 1/2 lb small fennel bulb, stem
                                                                  • Yes No 1 1 cup orange bell pepper
                                                                  • Yes No 1/2 1 cup red onion
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 4 4 oz lean italian turkey sausage links
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425�.
                                                                  • Coat a 3-quart baking dish with cooking spray. Combine 4 cups water with cornmeal, and pour into prepared baking dish. Set aside.
                                                                  • Slice fennel into very thin pieces. Place in a 9- x 13-inch baking dish. Add bell pepper, red onion, tomatoes, and garlic. Drizzle with olive oil and sprinkle with oregano. Toss to coat. Arrange turkey sausage on top, and add 1 cup water.
                                                                  • Bake sausage and vegetables, uncovered, at 425� for 20 minutes. Remove from oven; turn sausages and toss vegetables. Place half of vegetable mixture on top of sausages before returning dish to oven.
                                                                  • Reduce oven temperature to 350�. Stir cornmeal mixture lightly and place in oven. Bake 45 minutes. Remove cornmeal from oven; stir gently with a fork and return to oven. Bake both dishes 10 additional minutes or until vegetables are completely soft and a thermometer inserted into the thickest part of a sausage registers 170�. Remove from oven.
                                                                  • Stir polenta with a fork; add salt. Polenta will continue to thicken as it stands. Top polenta with chopped parsley, if desired Serve polenta and sausage topped with vegetables and pan sauce.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  A natural affinity exists between salmon and mustard. In this sauce, fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon. The recipe calls for broiling the fish. If, like Weil, you prefer to grill when possible, heat a grill to medium, season the salmon as in step 2, place it skin-side down on the grill, and cook, covered, for 8 to 9 minutes.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz salmon fillet
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 cup dijon mustard
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 3 tbsp chopped dill weed
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Heat broiler with rack 4 inches from the heat.
                                                                  • Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
                                                                  • Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 1/2 oz 5 1/2 oz hard goat’s cheese
                                                                  • Yes No 8 tbsp 8 tablespoons extra virgin olive oil
                                                                  • Yes No 1 of garlic
                                                                  • Yes No small 1 of fresh lemon thyme
                                                                  • Yes No 4 pork escalopes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1lb asparagus
                                                                  • Yes No zucchini and yellow squash, lengthways
                                                                  • Yes No 4 tbsp white wine vinegar
                                                                  • Yes No 1 of fresh mint
                                                                  • Rub the goat’s cheese with a little olive oil and cook on a hot griddle on both sides until nicely colored. Remove and put to one side. Bash up the garlic and lemon thyme with a mortar and pestle (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork escalopes. Season the pork, then put the escalopes one by one between 2 large pieces of plastic wrap and hit them with something heavy and flat until they’re about 1/4 inch thick. This will make them really tender. Do this to all 4 escalopes.Check that your griddle pan is hot, and grill your asparagus, then your squash, on both sides. Mark them nicely to give a bit of flavor and char- acter to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again, grill your pork escalopes on both sides until nicely marked — about 4 minutes. Tear each escalope in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavor) and the crumbled goat’s cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    tear
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 3 tbsp coarsely chopped rosemary
                                                                  • Yes No 2 tbsp coarsely chopped sage
                                                                  • Yes No 2 tbsp finely grated orange zest
                                                                  • Yes No 1 tbsp fennel seed
                                                                  • Yes No 1 chili pepper, dried
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 7 lb turkey breast
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz pancetta
                                                                  • Yes No 1 cup black seedless grapes
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No farro, orange, and pine nut dressing
                                                                  • Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
                                                                  • Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
                                                                  • Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
                                                                  • Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    twine

                                                                  These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp marjoram, ground
                                                                  • Yes No 1 1/2 lb sea scallop
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No parsley
                                                                  • Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.
                                                                  • Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
                                                                  Yields: 4servings (serving size: 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 cup vanilla flavor syrup
                                                                  • Yes No 2 6 oz orange
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 750 milliliter dry red wine
                                                                  • Yes No ice cube
                                                                  • In a pitcher (at least 3-qt. size), combine syrup, orange slices, lime slices, and orange juice.
                                                                  • Add wine to pitcher; mix, and pour into ice-filled glasses.
                                                                  • Nutritional analysis per cup.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 2 ½quarts or 10 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour

                                                                  I came up with this recipe the other day when I realized I had an extra can of sweetened condensed milk, graham crackers and a bunch of opened bags of baking treats in my pantry.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1 sweetened condensed milk
                                                                  • Yes No milk chocolate, butterscotch, cinnamon etc
                                                                  • Yes No nuts walnuts, pecans, almonds, hazelnuts etc
                                                                  • Yes No coconut meat
                                                                  • Yes No raisin
                                                                  • Yes No candy coated chocolate pieces
                                                                  • Preheat oven to 350 degrees F (325 degrees F if glass or dark pan used). Grease 9x13 pan. Mix butter and graham cracker crumbs. Press into prepared pan. Evenly pour sweetened condensed milk over crust. Sprinkle top with variety* of add-ins. Press into milk and bottom layer. Bake for 25 minutes. Allow to cool before cutting. Makes 24 pieces. * You could make this with just one add-in, but a variety offers different flavor sensations and multiple textures.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup black-eyed peas
                                                                  • Yes No salt
                                                                  • Yes No 1 1/2 lb squid bodies
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No black pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No 2 tbsp diced tarragon
                                                                  • In a large saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil. Simmer over moderate heat until the peas are nearly tender, about 30 minutes. Season generously with salt and cook until tender, about 10 minutes longer. Drain the peas and let cool.
                                                                  • Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the squid to the boiling water and cook just until firm, about 30 seconds. Drain and immediately transfer the squid to the ice water to cool. Drain again and pat dry with a clean towel.
                                                                  • In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Add the squid, black-eyed peas, celery, shallots, tomato, parsley and tarragon. Toss well and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve

                                                                  CATEGORY WINNER Starters and Beverages "I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped scallion
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp ground fresh ginger
                                                                  • Yes No 1/4 tsp bottled minced garlic
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/2 lb ground sirloin (beef)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup thinly sliced green cabbage
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Preheat oven to 375°.
                                                                  • To prepare filling, combine first 11 ingredients in a large bowl.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
                                                                  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
                                                                  • Roll dough into a 16 x 12-inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 12servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans, and the fact that it was made from scratch.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 cup flaked coconut
                                                                  • Yes No 6 eggs whites
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 lb powdered sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour, baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes. Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese, butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake. Refrigerate any leftover cake. More Cake Recipes Basic Yellow Cake Recipe Turtle Cake Poke Cake Pineapple Angel Food Cake Mile-High Coconut Layer Cake Bavarian Kirschtorte Bundt and Pound Cakes Chocolate Cakes
                                                                  Cuisine:YesNoitalian
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    refrigerate

                                                                  Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.

                                                                  Ingredients
                                                                  • Yes No 1 oz gin
                                                                  • Yes No 1 oz sweet vermouth
                                                                  • Yes No 1 oz campari
                                                                  • Yes No slice orange
                                                                  • Pour gin, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup mint, dried
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 1/2 qt mixed berries
                                                                  • In a medium saucepan, combine the water, sugar, mint leaves and stems or dried mint, and lemon zest. Bring to a boil. Remove from the heat and let stand, covered, for 20 minutes. If using fresh mint, remove it and the lemon zest with a slotted spoon and discard. If using dried mint, strain the syrup.
                                                                  • Bring the syrup back to a simmer. Remove from the heat and add the berries. Stir gently and then pour into a bowl. Let cool to room temperature. Serve the berries and syrup in bowls topped with the fresh mint sprigs, if using.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 5 oz butternut squash
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1/2 granny smith apple
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 1/4 cup golden raisin
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 8 6 oz bone in chicken thighs
                                                                  • Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute. Add the apple, cinnamon and cayenne and cook for 1 minute. Add the raisins, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper.
                                                                  • In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This quick and easy recipe for Polish Plum Cake makes good use of an abundance of fresh fruit (plums, nectarines, peaches, apples) or it can be made with canned fruit. SHORTCUT: Use 2 (14-ounce) cans whole purple plums, drained, pitted and halved. Makes 12 servings of Polish Plum Cake

                                                                  Ingredients
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 3/4 sugar, granulated
                                                                  • Yes No 1/2 cup soft butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 40 plum
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes. Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean. Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup chocolate hazelnut paste
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1 1/2 tsp hazelnut liqueur
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No chocolate wafer cookies
                                                                  • In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Albondigas
                                                                   2 h 30 m

                                                                  A favorite in Mexico is Albondigas, a light soup with hearty chunks of vegetables and small rice-filled meatballs.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 cup cooked rice
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 3 qt chicken broth
                                                                  • Yes No 4 stalk celery
                                                                  • Yes No 3 white onion
                                                                  • Yes No 1 cilantro, leaves only
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 2 cup leaf vegetables
                                                                  • Yes No 2 tsp oregano
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Do this with all of the meat until it is all formed into meatballs. Bring broth to a boil in a large pot. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs. Simmer gently for 20 minutes. Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes. Serve hot with fresh flour tortillas.
                                                                  Cuisine:YesNomexican
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.

                                                                  Ingredients
                                                                  • Yes No 6 whole skin on, bone in chicken legs
                                                                  • Yes No 3 cup hickory wood chips
                                                                  • Yes No 8 lump qt charcoal
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup white barbecue sauce
                                                                  • Rinse chicken and pat dry with paper towels. Place on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you prepare the grill.
                                                                  • Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.
                                                                  • Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shaking off any excess, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into rings, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red and flames should have appeared toward the top of the chimney.
                                                                  • Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with another cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the chicken cooks). Set the empty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents. (If smoke is not coming out, check your fire to make sure it is lit. If it’s not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.
                                                                  • Remove the chicken from the refrigerator. Rub it all over with oil and season generously with salt and pepper. Let it sit at room temperature for about 10 minutes. Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal). Cook, covered, making sure the lid’s vent is over the chicken (not the fire), for 30 minutes. Check the grill temperature: It should be between 250°F and 350°F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney. If the smoke has died down, carefully remove the steam pan and transfer the cooking grate (with the chicken on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over the burning charcoals. (Alternatively, slip the wood chips through the cooking grate so they fall on the charcoal.)
                                                                  • Baste the chicken with more oil and season with additional salt and pepper. Rotate it on the grill and flip it skin side up. Continue to cook, covered, until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh (make sure it’s not touching the bone), about 25 to 45 minutes more, depending on the temperature of the grill.
                                                                  • When the chicken is done, remove it from the grill and immediately baste it with sauce. Serve, passing additional sauce on the side.
                                                                  Cuisine:YesNopacific
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    newspaper

                                                                  This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 8 oz spinach
                                                                  • Yes No 1 cup cantal cheese
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No ½ cup chopped white onion
                                                                  • Yes No ½ cup country ham
                                                                  • Yes No ¼ tsp black pepper
                                                                  • Preheat an oven to 350F. Whisk all the ingredients together and pour into an 8-inch by 8-inch square pan or a pie dish lined with pate brisee. Cook in preheated oven for 60-70 minutes, until it tests done in the center.
                                                                  • Makes 8 servings.
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook

                                                                  At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup diced almond
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No two 1 lb sweet potato
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup golden brown sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup milk
                                                                  • MAKE THE TART SHELL Preheat the oven to 350°. In a food processor, combine the almonds and granulated sugar and process until the nuts are finely ground. Add the butter and egg and process until creamy, scraping down the side of the bowl. Add the flour and baking powder and process just until a dough forms, scraping down the side of the bowl. Using your fingers, press the dough evenly into a 10-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes.
                                                                  • Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell for about 25 minutes, or until it is just set. Carefully remove the aluminum foil and pie weights and bake the tart shell for 15 to 20 minutes longer, until the shell is crisp and lightly browned all over. Let cool slightly.
                                                                  • MEANWHILE, MAKE THE FILLING Poke the sweet potatoes all over with a fork and roast them in the oven alongside the tart shell for about 1 hour, or until they are soft. Let the potatoes cool. Turn the oven temperature down to 325°.
                                                                  • Peel and puree the sweet potatoes; you should have about 1 1/2 cups (reserve any leftovers for another use). In a medium bowl, whisk the eggs with the granulated sugar and light brown sugar, salt, cinnamon, ginger and vanilla seeds until smooth. Add the 1 1/2 cups of sweet potato puree along with the heavy cream and milk and whisk until blended.
                                                                  • Pour the filling into the tart shell and bake for 20 minutes. Using strips of foil or a 10-inch pie crust ring, cover the rim of the tart shell to prevent overbrowning. Bake the tart for about 40 minutes longer, or until the filling is set. Transfer to a rack and let cool completely. Slice the tart into wedges, top with the Red Wine Caramel and whipped cream, and serve.
                                                                  Cuisine:YesNomanhattan
                                                                  Yields: 110-inch tart
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 15 oz sweet potatoes in syrup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No butter
                                                                  • Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
                                                                  • Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
                                                                  • Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
                                                                  • Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.
                                                                  • Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
                                                                  • Bake at 400° for 12 minutes or until golden.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 34biscuits
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease

                                                                  Potato salad with bacon is a delicious twist on this traditional summer side.

                                                                  Ingredients
                                                                  • Yes No 6 medium potato
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 tbsp diced pimiento
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No multiple ingredients in one line
                                                                  • Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
                                                                  • Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 33 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp diced sage
                                                                  • Yes No 1 cup shredded gruyère cheese
                                                                  • Yes No 1 1/2 10 tbsp stick unsalted butter
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No flaky salt
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the chopped thyme and sage, and the Gruyère. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
                                                                  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
                                                                  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
                                                                  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
                                                                  Yields: 15biscuits
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  A thin, golden brown "cake" of sliced potatoes cooked in a heavy skillet, potatoes Anna typically calls for butter. We used our own olive oil instead. Prep and Cook Time: about 1 hour. Notes: You can make this ahead and keep it warm in a 200° oven for up to 2 hours.

                                                                  Ingredients
                                                                  • Yes No 3 lb yukon gold potato
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 tsp sea salt
                                                                  • Yes No 2 tsp minced rosemary
                                                                  • Preheat oven to 375°. Peel potatoes and cut into 1/8-in. slices. Heat 2 tsp. oil in a 10-in. ovenproof nonstick frying pan over medium-high heat. Arrange about one-fifth of the potatoes in a circular pattern in the pan. Potatoes should sizzle when you put them down; if they don't, wait for the pan to get hot enough. Mix salt and rosemary in a bowl. Sprinkle potatoes with about one-fifth of the rosemary salt. When potatoes begin to brown around the edges, reduce heat to low. Repeat layering 4 times, sprinkling with a little of the rosemary salt each time (brush final layer with remaining 1 tsp. oil before sprinkling with last of salt).
                                                                  • With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown. If it is, transfer pan to oven and bake until potatoes are tender when pierced with a fork, 45 minutes. If it isn't, increase heat to medium-high and cook until bottom layer is browning before transferring to oven. If potatoes start to look dry or curl up, cover with foil.
                                                                  • Run spatula between potatoes and pan sides and invert potatoes onto a plate or flat platter. Serve hot or warm, cut into 8 wedges with a serrated knife.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp minced red onion
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 3/4 tsp chopped oregano
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 cup thinly sliced cucumber
                                                                  • Yes No 1 cup quartered cherry tomato
                                                                  • Yes No 1/2 cup orange bell pepper strips
                                                                  • Combine first 6 ingredients in a large bowl, stirring with a whisk. Toss with cucumber, cherry tomatoes, and bell pepper strips.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine

                                                                  Prep: 20 minutes; Freeze: about 4 hours. If you can't find Meyer lemons, regular lemons work just as well.

                                                                  Ingredients
                                                                  • Yes No 3 cup vanilla light ice cream
                                                                  • Yes No 1 tbsp finely grated meyer lemon zest
                                                                  • Yes No 1/3 cup fresh meyer lemon juice
                                                                  • Yes No 1 8 oz frozen light whipped cream topping
                                                                  • Yes No 1/2 coarse cup amaretti cookie crumbs
                                                                  • Yes No 2 cup fresh mixed berries
                                                                  • Yes No 2 tbsp honey
                                                                  • Line an 8 1/2- x 4-inch loaf pan with plastic wrap, leaving plenty of extra wrap on the ends. Set aside.
                                                                  • Stir together first 3 ingredients in a bowl. Gently fold in whipped cream topping until well-combined.
                                                                  • Spread the mixture into a prepared pan. Sprinkle evenly with cookie crumbs; fold over plastic wrap to cover. Freeze mixture at least 4 hours or until firm.
                                                                  • Toss berries with honey about 15 minutes before serving; let stand.
                                                                  • Lift semifreddo from pan with plastic wrap, and transfer crumb side down to a cutting board. Use a serrated knife (dipped in hot water and wiped dry) to cut loaf into slices. Serve topped with the mixed berries.
                                                                  Yields: 10servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/3 cup cake flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 oz cream cheese
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1 tbsp ice water
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 4 large lb apple
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No pinch mace, ground
                                                                  • Yes No 1 4 oz stick unsalted butter
                                                                  • Yes No 1/2 cup apple cider
                                                                  • MAKE THE PASTRY In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.
                                                                  • In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.
                                                                  • MEANWHILE, MAKE THE FILLING In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.
                                                                  • On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.
                                                                  • Preheat the oven to 375°. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

                                                                  Ingredients
                                                                  • Yes No 2 20 cup good quality white bread
                                                                  • Yes No 1 1/2 lb chestnut
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 4 3 cup small onion
                                                                  • Yes No 1 4 cup celery head
                                                                  • Yes No 3 tbsp diced sage
                                                                  • Yes No 5 cup low-sodium chicken stock
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 3 cup coarsely chopped flat leaf parsley
                                                                  • Yes No black pepper
                                                                  • Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
                                                                  • Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
                                                                  • Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
                                                                  • Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
                                                                  Yields: 11
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  Flash Fajitas
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1 lb beef skirt steak
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 large bell pepper
                                                                  • Yes No 1 12 count small flour tortilla
                                                                  • Yes No sour cream, salsa, and guacamole
                                                                  • Heat the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon of the salt and the pepper. Cook for 3 minutes. Turn and move to the sides of the skillet. Add the onion and cook, stirring occasionally, for 2 minutes. Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board. Place the tortillas in a microwave and warm on high for 1 1/2 minutes. Slice the steak and serve with the onion, bell pepper, tortillas, sour cream, salsa, and guacamole.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve

                                                                  This recipe goes with Roasted-Vegetable and Feta Ziti

                                                                  Ingredients
                                                                  • Yes No roasted vegetable feta pasta
                                                                  • Yes No 1 cup prepared tomato sauce
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 8 oz mozzarella cheese
                                                                  • Coat a 13-by-9-inch baking dish with vegetable cooking spray. Combine the reserved pasta, the tomato sauce, and pepper flakes. Sprinkle the top with the mozzarella. Follow the freezing directions for Roasted-Vegetable and Feta Ziti. (See link to recipe, above.) To cook, place the frozen, covered baking dish of pasta in the oven and set the temperature to 350° F, bake for 1 hour. (To prevent cracking, never put a cold dish into a preheated oven.) Once the temperature reaches 350° F, bake for 1 hour. (Or allow the pasta to thaw in the refrigerator overnight and bake, covered, for 30 minutes.) Uncover and bake for 15 to 20 minutes more or until the cheese is melted and golden and a knife inserted in the center for 5 seconds comes out hot.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt

                                                                  The slow cooker yields tender meat that's just right for these pulled-pork sandwiches. Since the pork cooks for 8 to 10 hours, it's a good recipe to use during the work week.

                                                                  Ingredients
                                                                  • Yes No one 3 lb boneless pork roast
                                                                  • Yes No salt
                                                                  • Yes No 2/3 cup apple cider vinegar
                                                                  • Yes No 1 1/2 cup barbecue sauce
                                                                  • Yes No 6 hamburger bun
                                                                  • Yes No 2 cup prepared coleslaw
                                                                  • Trim excess fat from pork roast. Sprinkle with salt. Place in slow cooker and pour vinegar over roast. Cover and cook on low until roast is fork-tender and pulls apart easily, 8 to 10 hours.
                                                                  • Remove roast from cooker and shred meat into small pieces. Discard cooking liquid. Return pork to slow cooker and stir in barbecue sauce. Continue to cook until warmed through, about 30 minutes.
                                                                  • Spoon coleslaw onto bottom half of hamburger buns. Layer with pork, then top with the other half of the bun. Serve immediately with extra barbecue sauce on the side.
                                                                  Yields: 6
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 small lb new potato
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
                                                                  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

                                                                  Ingredients
                                                                  • Yes No 2 cup green pea
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 thick slice bacon
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 lb okra
                                                                  • Yes No 3 medium tomato
                                                                  • Yes No 3 ear corn
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/4 cup basil
                                                                  • In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
                                                                  • In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4side-dish servings
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 inch cup rye bread
                                                                  • Yes No 1 1/2 tbsp cooking oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No dash worcestershire sauce
                                                                  • Yes No 1 tbsp pickle relish
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 scallions, white bulbs and green and separately
                                                                  • Yes No 1 head greens
                                                                  • Yes No 1/2 head iceberg lettuce
                                                                  • Yes No 1/2 lb corned beef
                                                                  • Heat the oven to 350°. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
                                                                  • In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
                                                                  • In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

                                                                  Ingredients
                                                                  • Yes No 1 7 oz chipotle chiles in adobo sauce
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 12 oz chicken cutlet
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 1 cup red bell pepper
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 4 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 4 2 oz hoagie rolls
                                                                  • Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
                                                                  • Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.

                                                                  Ingredients
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 4 scallion
                                                                  • Yes No coarse salt
                                                                  • Yes No 5 wheat hamburger buns
                                                                  • Yes No 1 15 oz lentils
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup thinly sliced mint
                                                                  • Yes No 1/2 cup low-fat yogurt
                                                                  • Yes No 1 head bibb lettuce
                                                                  • In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
                                                                  • Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
                                                                  • Dividing evenly, shape mixture into four 3 1/2-inch patties. In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
                                                                  • In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper. Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 35 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1 lb beef skirt steak
                                                                  • Yes No 4 10 inch metal skewers
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp worcestershire sauce
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 oz blue cheese
                                                                  • Yes No 2 tsp diced flat leaf parsley
                                                                    For the steak:
                                                                  • Place the wine, garlic, pepper, and salt in 13-by-9-inch baking dish and whisk to combine. Add the steak pieces, turn to coat, cover, and refrigerate for 2 hours, turning once.
                                                                    To grill the topping and the steak:
                                                                  • Heat an outdoor grill to high (about 450°F to 550°F).
                                                                  • Meanwhile, prepare the skewers: Thread half of the mushrooms onto 1 skewer through the center of the cap and out through the stem. Repeat with the remaining mushrooms on a second skewer. Thread equal amounts of onion onto the remaining 2 skewers, leaving 1/4 inch in between the onion pieces. Brush the mushrooms and onions all over with vegetable oil. Then brush the mushrooms all over with a thin layer of Worcestershire sauce; set the mushroom skewers and the remaining Worcestershire sauce aside. Season the onion skewers with salt and pepper; set aside.
                                                                  • Rub the grill grates with a towel dipped in vegetable oil. Place the bacon flat on the grill, cover the grill, and cook, flipping halfway through, until the bacon is crisp, about 5 minutes total. Remove to a medium bowl to cool, then crumble and set aside.
                                                                  • Place the mushroom and onion skewers on the grill and cover the grill. Cook, brushing the mushrooms with the reserved Worcestershire sauce every 2 minutes and rotating all of the skewers until the mushrooms and onions have charred and are slightly softened, about 13 to 15 minutes total. (You may have some Worcestershire sauce left over.) Remove the skewers to a baking sheet or large dish, cover with foil, and set aside.
                                                                  • Remove the steak from the marinade and pat dry with paper towels; discard the marinade. Rub the grill grates again with oil. Place the steak on the grill, cover the grill, and cook until medium rare, flipping halfway through, about 5 to 6 minutes total. Remove to a cutting board and let rest while you finish the topping.
                                                                  • Remove the mushrooms and onions from the skewers. Cut the mushrooms into quarters and add to the bowl with the bacon. Roughly chop the onion and add to the bowl. Add the blue cheese and parsley and stir to combine. Taste and season with salt and pepper as needed.
                                                                  • Slice the skirt steak and serve with the topping.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 3 ½servings
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This tube cake gingerbread is the creation of my friend Rick Rodgers. Once while he was visiting food writer Bruce Aidells, who is a beer aficionado, they wondered how the intense flavor of stout, the Cabernet Sauvignon of beers, would work as the liquid in a gingerbread. The idea isn’t new after all; I found old Irish recipes using porter ale (a weaker form of stout) in gingerbread, as well as in porter cake, a spicy fruitcake that is also soaked with stout after baking. The dark, dense, malty flavor of the stout ends up making a gourmet, yet old-fashioned, gingerbread that balances the inherent sweetness of the sugar and molasses. I like to use one of the special decorative fluted tube pans to make this cake look really special. Serve warm slices with a small dollop of Orange Hard Sauce melting on the side. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup stout
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 cup light molasses
                                                                  • Yes No powdered sugar
                                                                  • Yes No orange hard sauce
                                                                  • Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat.
                                                                  • Heat the oven to 350°F (325°F if you are using a dark-cast metal pan) and arrange a rack in the middle. Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping out the excess; set aside.
                                                                  • Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine; set aside.
                                                                  • Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds. Add the molasses and beat on low speed until just combined.
                                                                  • On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition. After the last addition, beat on low speed until just evenly incorporated, about 1 minute. Do not overmix.
                                                                  • Scrape the batter into the prepared pan and smooth the top. Bake until the top springs back when touched and a cake tester inserted into the center comes out clean, about 50 to 60 minutes. Place the cake in the pan on a wire rack for 15 minutes. Invert onto the rack to finish cooling completely.
                                                                  • Transfer to a serving platter, dust with powdered sugar, and serve with Orange Hard Sauce, if desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 9servings (1 10-inch tube cake)
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Butter, sugar, eggs, salt, and flour—that’s the short ingredient list for these versatile sandy-textured sugar cookies. For simple round cookies, form the dough into a log, then slice it into rounds. For shaping with cookie cutters, roll out the dough to 1/8 inch thick and cut it into cool designs. Game plan: The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. This recipe was featured as part of our Holiday Cookies photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No royal icing
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
                                                                  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer) and beat on medium speed until smooth and very creamy, about 1 minute. Add the granulated sugar, powdered sugar, and salt and beat on medium speed until smooth and velvety (not fluffy and airy), about 1 minute. Reduce the speed to low and add the egg yolks, beating until incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
                                                                  • Add the flour to the bowl. Drape a kitchen towel over the mixer and make 5 (2-second) pulses on low speed to start to incorporate the flour. Remove the towel and mix on low speed just until the flour disappears into the dough and the dough looks soft, clumpy, and moist, about 30 seconds. (If you still have some flour in the bottom of the bowl, stop the mixer and use a rubber spatula to work it into the dough. The dough will not form a ball.) Scrape the dough onto a work surface, gather it into a ball, and divide it in half.
                                                                  • For round cookies, shape each piece into a smooth log about 9 inches long (it’s easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs tightly in plastic wrap and chill them for about 2 hours in the refrigerator or 45 minutes in the freezer. Slice each log into 1/3-inch-thick cookies. Place the rounds 1 inch apart on the prepared baking sheet and bake, rotating them halfway through the cooking time, until light brown on the bottom, lightly golden around the edges, and pale on top, about 17 to 20 minutes. Let the cookies rest 1 or 2 minutes before carefully transferring them to a cooling rack with a wide metal spatula.
                                                                  • For shaping with cookie cutters, place a ball of dough between 2 large pieces of waxed paper or plastic wrap. Flatten the ball with your hands into a disk, then use a rolling pin to roll the dough, turning it over frequently so that the paper doesn’t cut into it, until it’s 1/8 inch thick. With the waxed paper or plastic wrap intact, transfer the dough to a baking sheet; set aside. Repeat with the second ball and place on top of the first piece. Refrigerate or freeze until the dough is very firm, about 1 hour in the refrigerator or 30 minutes in the freezer.
                                                                  • Remove a round of dough from the refrigerator or freezer and place on a work surface. Remove and discard the top sheet of waxed paper or plastic wrap. Using a cookie cutter, stamp out as many shapes as possible. (Reserve the scraps in a pile to reroll later.) Transfer the cookies to the prepared baking sheet and space them 1 inch apart.
                                                                  • Bake until the cookies are light brown on the bottom, lightly golden around the edges, and pale on top, about 12 minutes. Let the cookies rest 1 or 2 minutes before carefully transferring them to a cooling rack with a wide metal spatula.
                                                                  • Gather the scraps, press into a disk, and roll between sheets of waxed paper or plastic wrap. Place on a baking sheet and refrigerate or freeze until firm. Repeat cutting, baking, and cooling with the remaining dough. (You can reuse the parchment.)
                                                                  • If you choose, decorate the cooled cookies with royal icing.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 30(3-inch) cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/8 tsp tumric
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Combine first 3 ingredients, Cinnamon, Tumaric and Cayenne Pepper in saucepan, bring to boil. Remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork, let cool uncovered. Combine oil and lemon, toss couscous with juice mixture.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice

                                                                  This salad is not only eye-catching, but is great-tasting. The ruby red pomegranate seeds combine with the green lettuce and the yellow and green avocado, not to mention the pink shrimp. All the ingredients are grown in the Mediterranean and are in season in the Fall, making it a great choice for holiday dining.

                                                                  Ingredients
                                                                  • Yes No 1/2 large lettuce
                                                                  • Yes No 2 large pomegranate
                                                                  • Yes No 1/2 lb shrimp
                                                                  • Yes No 2 avocados
                                                                  • Yes No 1 medium orange
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No dash sugar, granulated
                                                                  • This Shrimp-Pomegranate-Avocado Salad recipe makes 4-5 servings.
                                                                  • Rinse lettuce and allow to drain. On a large platter, place large outer leaves around outside. Chop remaining lettuce and place in center of platter to create a bed for rest of ingredients. If platter is large, more than 1/2 head of lettuce may be needed. Place in refrigerator to chill.
                                                                  • Rinse the shrimp under cold water and allow to drain. Place medium saucepan on the stove on high heat and bring to a boil. When water is boiling, place shrimp in pan and cook 3-4 minutes until cooked. Pour water out and shrimp into a colander. Rinse shrimp under cold water. Peel shrimp and transfer to a bowl. Chill in refrigerator.
                                                                  • De-seed the pomegranates. (Saad Fayed, About.com’s Guide to Middle Eastern Food has easy-to-follow, step-by-step instructions with photographs on How to De-Seed a Pomegranate.) Place the pomegranate seeds in a medium mixing bowl.
                                                                  • Cut avocados in half and remove pit. Cut into slices. Reserve two slices for dressing. Peel orange and remove as much white membrane as possible. Arrange avocado slices and orange slices around bed of lettuce.
                                                                  • Place chilled shrimp in center of platter on top of lettuce and sprinkle the pomegranate seeds all around. When all produce has been arranged on platter, make the salad dressing.
                                                                  • Combine oil, vinegar, orange juice, reserved avocado and dash of sugar into a food processor or blender and mix thoroughly. Dressing will turn a light green color. Pour dressing over entire platter. If there is too much, serve the rest in a small bowl on side.
                                                                  • Serving Note: To avoid serving mishaps or spills while passing, create individual plates of salad and dress before placing on table.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4 ½servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  If you’re a peanut butter fan, these cookies won’t last long. You’ll enjoy every last crumb! Don’t forget to serve them with a tall, cold glass of milk.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Combine all ingredients; mix well. Roll dough into one-inch balls and place on an ungreased baking sheet. Use a fork to press a crisscross pattern into the top of each cookie. Bake at 325 degrees for 10 minutes or until golden. Let cool before removing from sheet.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake

                                                                  Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner

                                                                  Ingredients
                                                                  • Yes No 2 cup brown sugar
                                                                  • Yes No 1 cup hot sauce
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup blackstrap molasses
                                                                  • Combine all ingredients in a heavy nonstick saucepan, and bring to a boil. Reduce heat to low, and simmer about an hour or until sauce is thick and shiny. Refrigerate in an airtight container up to several weeks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    texas pete
                                                                    Brands:
                                                                  • Yes No
                                                                    Texas Pete

                                                                  Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1 lb ground lamb
                                                                  • Yes No 1/4 cup minced white onion
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No 2 tsp diced mint
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 4 hamburger bun
                                                                  • Yes No cucumber and cumin yogurt relish
                                                                  • Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
                                                                  • Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
                                                                  • Place the lamb burgers on the buns, top with relish, and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4(4-ounce) burgers
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup hulled green pumpkin seeds
                                                                  • Yes No 1 1/2 cup packed parsley
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No salt
                                                                  • Yes No 2 lb pumpkin ravioli
                                                                  • Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.
                                                                  • Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)
                                                                  • Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 1 qt half and half
                                                                  • Yes No 1 14 oz sliced mushrooms in can
                                                                  • Yes No 1 1/2 tsp hot paprika
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp white pepper
                                                                  • Yes No 6 4 to 6 oz cod fillet
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 large lb frozen shrimp
                                                                  • In a large saucepan, melt butter and flour. Cook a few minutes until a light-colored roux forms. Add half-and-half and reserved mushroom liquid, stirring completely with a wooden spoon. Switch to a whisk and cook over medium heat until sauce is thickened. Add mushrooms, paprika, 1 teaspoon salt and white pepper if using. Meanwhile, add milk-water mixture and remaining teaspoon salt to a large skillet. Bring to a boil. Add fish fillets and immediately reduce heat to low, cover and simmer for 10 minutes or until fish is done. Add shrimp and parsley to thickened sauce and heat through. Plate the fish fillets and nap with the shrimp sauce, portioning shrimp evenly.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  Royal icing is the icing of choice for decorating cookies. With a slightly lemony taste, it’s great on anything from sugar to gingerbread cookies, and it hardens when it dries so decorations stay in place. This is a basic recipe for white icing, but you could add food coloring to make it any shade you please. Game plan: For a looser icing, add lemon juice by the 1/2 teaspoon until desired consistency.

                                                                  Ingredients
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 2 large organic egg white
                                                                  • Yes No 5 tsp organic lemon juice
                                                                  • Combine ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed, stopping to scrape down the bowl, until glossy and stiff, about 5 minutes.
                                                                  • Fill a piping bag or a resealable plastic bag with one corner snipped off and use to decorate cookies. (If not using immediately, place a piece of waxed paper on the surface, cover in plastic wrap, and refrigerate until ready to use. Stir before using.)
                                                                  Yields: 1 ¾cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  All of the key ingredients for a traditional red velvet cake—cocoa, buttermilk, vinegar, and red food coloring—are here in these colorful cupcakes. They will be a hit for Christmas, Valentine's Day, the Fourth of July, or any other special occasion where red and white are the colors of choice.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tbsp vegetable shortening
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No 1 tbsp red food coloring
                                                                  • Yes No 1 tsp white vinegar
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No cream cheese frosting
                                                                  • Preheat oven to 350°.
                                                                  • Place 12 paper muffin cup liners in muffin cups. Set aside.
                                                                  • Combine granulated sugar and shortening in a bowl; beat with a mixer at medium speed until well blended. Add egg; beat until creamy.
                                                                  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk and next 4 ingredients in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring with a whisk just until smooth. Spoon batter evenly into prepared muffin cups. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool completely on a wire rack.
                                                                  • Spread about 1 1/2 tablespoons Cream Cheese Frosting over tops of cupcakes.
                                                                  Yields: 12(serving size: 1 cupcake)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 16 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  My daughter's comment was "I could just eat this with a spoon." Homemade Lemon Curd goes way beyond taste compared to a store-bought version.

                                                                  Ingredients
                                                                  • Yes No 3 lemon juice
                                                                  • Yes No lemon juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 6 egg yolk
                                                                  • Yes No 1/2 cup butter
                                                                  • Measure freshly squeezed lemon juice. Add any additional lemon juice, if necessary, to make 1/3 cup. In a medium mixing bowl that will fit over saucepan (or top of double boiler), whisk together lemon juice and cornstarch. Whisk in sugar, lemon zest and egg yolks. Bring to simmer 2 inches of water in saucepan or bottom of double boiler. Place bowl on top. For 10 to 20 minutes, whisk egg mixture until thick enough to coat back of spoon. Whisk in butter a few pieces at a time. Whisk until each piece is completely melted. Scrape lemon curd into a non-metallic bowl. Cover top of curd with plastic wrap. Lightly pressing until wrap completely covers surface. Place in refrigerator for cooling. Once cool lemon curd should be kept in an airtight container in the refrigerator for 4 weeks* or frozen for up to 1 year. Makes 2 cups. Notes in the Margin: * Our Lemon Curd barely lasted 4 days.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 tsp canola oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 1/2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 3/4 cup mint
                                                                  • Yes No 1/2 cup thinly sliced red onion
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 8 cup sliced romaine lettuce
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Preheat grill to medium-high heat.
                                                                  • Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4(serving size: 1 salad)
                                                                  • Total Time: 48 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Maureen Clancy, the author of this story, developed an easier and lighter version of Wiener schnitzel after her two college-aged sons discovered the dish on a trip abroad. Serve with a tossed salad of mixed greens, cherry tomatoes, sliced cucumber, and onion.

                                                                  Ingredients
                                                                  • Yes No 4 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 1 1/2 tbsp grated parmesan cheese
                                                                  • Yes No 2 tsp diced parsley
                                                                  • Yes No 2 tsp chopped chives
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 lemon
                                                                  • Preheat oven to 350°.
                                                                  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
                                                                  • Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
                                                                  • Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 4servings (serving size: 1 chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup plain yellow cornmeal
                                                                  • Yes No 1/2 tsp montreal steak seasoning
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 lb ground chuck (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 2 cup medium zucchini
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 petite, 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
                                                                  • Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
                                                                  • Sauté onion and