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                                                                  The thing about risottos is that you can never have enough combinations, and just when you think you?ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don?t want to include any Parmesan, so bear this in mind. If you?re a risotto fan you?ve got to give this a try.

                                                                  Ingredients
                                                                  • Yes No 1 basic risotto recipe minus the parmesan
                                                                  • Yes No 4 shot 4 shots of vodka
                                                                  • Yes No 1 1/2 lb 1 1/2 lb smoked haddock, undyed
                                                                  • Yes No 2 cups milk
                                                                  • Yes No 2 bay leaves
                                                                  • Yes No yellow beans
                                                                  • Yes No 1 of yellow celery leaves
                                                                  • The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I continue as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over — serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavors. Lovely.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 1/3 cup diced tomato in can
                                                                  • Yes No 1 1/2 tsp corn starch
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No simple roast chicken
                                                                  • Before you roast the chicken, place the mushrooms, garlic, and thyme in the pan, drizzle with the oil, and toss to coat. Place the wire rack and the bird on top. Roast according to the recipe. After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the wine and tomatoes (if using) and cook, stirring and scraping the bottom of the pan, until the sauce reduces slightly, about 5 minutes. Meanwhile, combine the cornstarch with 1 1/2 teaspoons water in a small bowl. Add the cornstarch mixture to the pan with the mustard and cook until the sauce thickens. Remove from heat. Spoon the sauce over the carved chicken.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.

                                                                  Ingredients
                                                                  • Yes No large 1 red onion
                                                                  • Yes No a bulb of fennel
                                                                  • Yes No celery
                                                                  • Yes No olive oil
                                                                  • Yes No a thumb sized piece of fresh ginger
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No a fresh red chilli
                                                                  • Yes No a of fresh basil
                                                                  • Yes No 1 tbsp 1 tablespoon coriander seeds
                                                                  • Yes No 2 cloves
                                                                  • Yes No 1 tsp 1 teaspoon freshly ground black pepper
                                                                  • Yes No sea salt
                                                                  • Yes No plum tomato
                                                                  • Yes No green tomato
                                                                  • Yes No red wine vinegar
                                                                  • Yes No soft brown sugar
                                                                  • Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It’s such an everyday cupboard product that you’ve probably never thought to make your own. But if you’re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It’s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes – simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.• from Jamie at Home
                                                                  Cuisine:YesNoworld
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    heinz
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Heinz
                                                                  • Yes No
                                                                    brand
                                                                  Ingredients
                                                                  • Yes No 1/3 cup good quality
                                                                  • Yes No virgin olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons white wine vinegar
                                                                  • Yes No 1 tsp 1 teaspoon dijon mustard
                                                                  • Yes No 1 tbsp 1 tablespoon natural yogurt
                                                                  • Yes No sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No 12 smoked bacon, the
                                                                  • Yes No best quality you afford
                                                                  • Yes No 1 garlic
                                                                  • Yes No 3 fresh white bread
                                                                  • Yes No olive oil
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No 2 tsp 2 teaspoons turbinado sugar
                                                                  • Yes No 3 clementines
                                                                  • Yes No 5 handfuls of mixed salad
                                                                  • Yes No 1 pomegranate
                                                                  • Yes No a of fresh mint
                                                                  • This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are becoming quite popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving foodat decent prices, people are sort of rebelling against the crowded, overpriced, and rushed service of established city restaurants. This is a great twist on your standard warm salad, and although I’m not crazy about ultra-sweet things, it was cleverly done because the candiedlayer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you’re on to a winning combo.Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes, and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.Get a large frying pan on a medium heat, add the bacon and cook until lightly golden (but not really crispy), turning it every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into medium-sized chunks. Drop them into the pan so they suck up all the flavors and become crispy. If your bacon didn’t release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon.Wipe the pan clean with paper towels, then put the bacon back in with the sugar or honey and the juice of 1 clementine. Concentrate on what you’re doing, and make sure you don’t touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the bacon slices are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the slices a bend or a twist. Peel the remaining clementines and slice them into rounds.Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top. Place your clementine rounds on top of the salad, then pass the bowl around the table and let everyone serve themselves.
                                                                  Yields: 4
                                                                    Steps:
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                                                                    serve
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                    york
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
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                                                                    paper
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                                                                    York
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                                                                    Minute

                                                                  These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

                                                                  Ingredients
                                                                  • Yes No 2 cup basic marinara
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 cup part-skim ricotta cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 24 jumbo pasta shells (conchigglie)
                                                                  • Preheat oven to 350°.
                                                                  • Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.
                                                                  • Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 4 stuffed shells and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 1/2 oz slice rye bread
                                                                  • Yes No 1/4 cup fat free thousand island dressing
                                                                  • Yes No 8 1/2 oz thin slice reduced fat swiss cheese
                                                                  • Yes No 1/4 cup refrigerated sauerkraut
                                                                  • Yes No 8 oz deli, low sodium turkey breast
                                                                  • Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  "In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.

                                                                  Ingredients
                                                                  • Yes No 3 lb watermelon
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 1/2 cup arugula
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp raspberry vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
                                                                  • Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 4 tsp maldon salt
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • Preheat the oven to 350° and line 3 baking sheets with parchment paper. In the bowl of a standing electric mixer fitted with the dough hook, combine the water, yeast and 2 tablespoons of the flour and let stand until foamy, about 5 minutes. Add the remaining 3 cups of flour along with the shortening, salt and pepper and knead at medium speed until the dough is smooth and elastic, 7 to 8 minutes. Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
                                                                  • Turn the dough out onto an unfloured work surface and divide it into fourths. Cut each quarter into 8 pieces. Roll each piece into a 9-by-1/2-inch rope. Using a knife, trim the breadsticks to 8 inches; arrange on the baking sheets and bake for about 45 minutes, until golden and firm, shifting the pans halfway through baking. Transfer the breadsticks to racks and let cool before serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 32breadsticks
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup sweetened dried cranberry
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tbsp light colored corn syrup
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup regular oats
                                                                  • Yes No 1/3 cup coarsely chopped walnut
                                                                  • Yes No 1 tbsp grated orange rind
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 375°.
                                                                  • Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.
                                                                  • Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture.
                                                                  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well-blended.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until almost set. Cool on a wire rack.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of cheese grater.

                                                                  Ingredients
                                                                  • Yes No 4 lb baking potato
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 1 tbsp spicy brown mustard
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
                                                                  • Stir together potato and egg.
                                                                  • Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
                                                                  • Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
                                                                  • Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.
                                                                  • Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
                                                                  • Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 2 cup chopped mcintosh apple
                                                                  • Yes No 1 tbsp currant
                                                                  • Yes No 1 tbsp dark rum
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 4 mcintosh apple
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 cup apple cider
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Preheat oven to 350°.
                                                                  • Melt margarine in a large skillet over medium-high heat; add 2 cups chopped apple, and sauté 5 minutes. Stir in currants, rum, and brown sugar, and cook 1 minute. Set aside.
                                                                  • Core 4 apples, cutting to, but not through, bottoms. Enlarge cavity of each apple by cutting out about 1 inch around inside of core. Peel top half of each apple. Place apples in an 8-inch square baking dish. Spoon 1/2 cup apple mixture into center of each apple. Pour maple syrup and cider over apples; cover dish with foil. Bake at 350° for 15 minutes. Remove from oven; uncover dish.
                                                                  • Beat the egg whites at high speed of a mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon the mixture into a pastry bag fitted with a star tip. Pipe the egg white mixture onto tops of apples. Bake the apples at 350° for an additional 20 minutes or until lightly browned. Serve baked apples with sauce.
                                                                  • Note: A heavy-duty zip-top plastic bag can be used instead of a pastry bag. Spoon egg white mixture into bag; Snip 1 bottom corner of bag for opening.
                                                                  Yields: 4servings (serving size: 1 apple and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    Star
                                                                  Pisto Manchego
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 1 cup small spanish onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 1 tbsp mashed roasted garlic paste
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1/2 medium green bell pepper
                                                                  • Yes No 1 small zucchini
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 9 3 cup plum tomato
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • Yes No salt
                                                                  • Yes No 2 oz aged manchego cheese
                                                                  • In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the bell peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
                                                                  • Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.
                                                                  Yields: 4
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate

                                                                  As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 1/2 cup white chocolate chips
                                                                  • Yes No 3/4 cup dried cherry
                                                                  • Place a rack in center of oven and preheat oven to 350°F. Sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs 1 at time, mixing well after each addition; then add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.
                                                                  • Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly; then transfer to a wire rack and let cool completely.
                                                                  Yields: 42cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.

                                                                  Ingredients
                                                                  • Yes No 2 cup ice cube
                                                                  • Yes No 1 cup chopped mango
                                                                  • Yes No 6 tbsp chopped avocado
                                                                  • Yes No 6 tbsp lime juice
                                                                  • Yes No 1/4 cup tequila
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp triple sec
                                                                  • Yes No 4 lime
                                                                  • Combine first 8 ingredients in a blender; process until smooth.
                                                                  • Divide the mixture evenly among 4 glasses. Serve drinks with lime wedges, if desired. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  The vegetables gain a sweet, clean taste from the vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 4 large carrot
                                                                  • Yes No 4 head baby bok choy
                                                                  • Yes No 2 red bell peppers, seeds
                                                                  • In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and 1/3 cup cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
                                                                  • Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bok choy on the bias into 1/2-inch-thick strips. Cut the bell peppers into very thin strips.
                                                                  • Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet.
                                                                  • Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
                                                                  • Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
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                                                                  So much Asian food is prepared by stir-frying in a wok that we tend to forget how many other dishes are powered by steam. Here's a twist on turkey-and-mushroom meatballs taken on a trip along the old spice route.

                                                                  Ingredients
                                                                  • Yes No 1 regular size foil oven bag
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 lb ground turkey breast
                                                                  • Yes No 1/4 cup minced button mushroom
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 4 cup water
                                                                  • Yes No 4 oz vermicelli
                                                                  • Yes No 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 1/2 cup sliced button mushroom
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1 1/4 tsp curry powder
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp minced cilantro
                                                                  • Preheat oven to 450°.
                                                                  • Coat the inside of the oven bag with cooking spray. Place bag on a large shallow baking pan.
                                                                  • Combine ground turkey, diced mushrooms, green onions, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and sesame oil in a bowl, and shape into 16 (1-inch) meatballs. Place meatballs on a single layer of wax paper.
                                                                  • Combine hot water and rice sticks in a bowl, and let stand 15 minutes. Drain well, and snip with scissors twice. Combine 1 teaspoon cornstarch and broth in a large bowl. Add 2 teaspoons soy sauce, sherry, and lime juice. Add rice sticks, sliced mushrooms, ginger, curry, and garlic, and toss well.
                                                                  • Place the noodle mixture in the prepared oven bag. Place the meatballs on noodle mixture, and fold edges of bag over to seal. Bake at 450° for 20 minutes or until the meatballs are done. Place the oven bag on platter, cut open with a sharp knife, and peel back foil. Sprinkle with minced cilantro.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 2servings (serving size: 8 meatballs, 1 1/2 cups noodles, and 1 teaspoon cilantro)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mince
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    oven bag
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 qt percent milk
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1 lb plum
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Preheat the oven to 175°. In an 8-by-11-inch glass or ceramic baking dish, mix the milk with the yogurt. Press a sheet of wax paper directly onto the milk mixture, followed by a sheet of foil. Put the baking dish in the oven and turn off the heat. Let stand in the oven overnight. In the morning, refrigerate the yogurt until chilled, 30 minutes.
                                                                  • Meanwhile, in a medium saucepan, combine the plums with the water and sugar and bring to a simmer. Cook over moderate heat until the plums are tender, about 10 minutes. Transfer the plums and their juices to a food processor and pulse until coarsely chopped. Transfer to a bowl and refrigerate, stirring occasionally, until chilled, about 20 minutes. Serve the compote with the yogurt in bowls.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 lb organic yukon gold potato
                                                                  • Yes No 2 medium organic onion
                                                                  • Yes No 2 large organic egg
                                                                  • Yes No 1/4 cup organic all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Using a food processor or a box grater, coarsely shred the potatoes and onions. Transfer them to a colander and squeeze dry. In a large bowl, mix the potatoes and onions with the eggs, flour and salt.
                                                                  • In a 10-inch cast-iron skillet, heat 1/4 inch of oil until shimmering. Working in batches, drop rounded tablespoons of the potato mixture into the skillet, pressing lightly to flatten them. Cook over moderately high heat, turning once, until browned, about 5 minutes. Reduce the heat if the latkes brown too quickly. Drain the latkes on paper towels and serve right away.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This sophisticated starter more closely resembles a pesto, and its peppery, nutty flavor goes great with our Black Pepper Lavash. Game plan: If your bunches of watercress are large, try adding them to the food processor a little at a time, pulsing as you go. You can make this dip up to 3 days in advance. This recipe was featured as part of our Neoslacker Interactive Thanksgiving.

                                                                  Ingredients
                                                                  • Yes No 2 watercress, dried
                                                                  • Yes No 4 1/2 tsp dijon mustard
                                                                  • Yes No 4 tsp lemon juice
                                                                  • Yes No 1 tbsp coarsely chopped shallot
                                                                  • Yes No 4 medium garlic clove
                                                                  • Yes No 7 tbsp walnut oil
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Combine all ingredients except oils in the bowl of a food processor fitted with a blade attachment. With the processor running, slowly drizzle in oils.
                                                                  • Continue processing until mixture resembles a thick pesto, about 1 minute. Season well with salt. Cover and refrigerate until ready to serve.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I?ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here?s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can?t get these, buy tomatoes two or three days before you need them, but don?t keep them in the fridge as they won?t ripen. Leave them on a windowsill to get ripe. If there?s a choice then have a taste ? you?ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.

                                                                  Ingredients
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 of garlic
                                                                  • Yes No 1 carrot
                                                                  • Yes No a of fresh basil, • stalks
                                                                  • Yes No olive oil
                                                                  • Yes No 6 tbsp 6 tablespoons heavy cream
                                                                  • Yes No 1 tsp 1 teaspoon red wine vinegar
                                                                  • Yes No 2 egg yolks
                                                                  • Yes No 2lb super ripe tomatoes
                                                                  • Yes No vegetable stock
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I’ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here’s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can’t get these, buy tomatoes two or three days before you need them, but don’t keep them in the fridge as they won’t ripen. Leave them on a windowsill to get ripe. If there’s a choice then have a taste – you’ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently without coloring for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a blender or a hand-held immersion blender, but be careful as it will be hot. Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Smoky Clam Chowder
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 4 dozen littleneck clam
                                                                  • Yes No one 28 oz whole tomatoes in can
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 tbsp soyrizo
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1/4 cup diced flat leaf parsley
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, heat 1 tablespoon of the olive oil. Add half of the garlic and the lemon juice and cook over moderate heat until the garlic is fragrant, about 2 minutes. Add the water and wine and bring to a boil over high heat. Add half of the clams, cover the saucepan and boil until the clams start to open, about 3 minutes. Using tongs, transfer the open clams to a heatproof bowl. Cover and continue boiling until all of the clams in the saucepan have opened; discard any clams that do not open. Carefully pour the clam broth into a heatproof bowl, stopping before you reach the grit at the bottom. Remove the clams from their shells and coarsely chop them. Rinse out and dry the saucepan.
                                                                  • In a food processor, puree the drained tomatoes until smooth.
                                                                  • Heat 1 tablespoon of the olive oil in the saucepan. Stir in the onion, shallot, celery, soyrizo, crushed red pepper and the remaining garlic. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme, reserved clam broth, chopped clams, pureed tomatoes and half of the parsley. Simmer over low heat until the clams are tender, about 25 minutes. Discard the thyme sprigs and season the chowder with salt and pepper.
                                                                  • Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of oil over moderately high heat. When the oil is hot, add the paprika and, as soon as it sizzles, scrape the oil into a small bowl.
                                                                  • Bring the chowder to a boil over moderately high heat and add the remaining clams. Cover and simmer until the clams open, about 4 minutes. Using tongs, transfer the open clams to a bowl. When all of the clams have opened, season the chowder with salt and pepper. Ladle the chowder into large, shallow bowls and arrange 6 clams in each bowl. Sprinkle with the remaining parsley. Drizzle the paprika oil over the chowder and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb green bean
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 2 tbsp finely crushed walnut
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp freshly ground nutmeg
                                                                  • Place beans in a large saucepan of boiling water; cook 5 minutes. Drain.
                                                                  • Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; sauté for 1 minute, stirring constantly. Add beans, salt, and nutmeg; cook for 1 minute.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  On their own, these Fudgy Toffee Pecan Cookies are soft and brownielike. Add chocolate ice cream and they become a chocolate-lover’s dream. If you’re feeling adventurous, try Mexican Chocolate Ice Cream, or play it safe with vanilla. What to buy: Skor or Heath bars, which can be found at most grocery stores, work best in these cookies. Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches. Game plan: Using this recipe as your guide, dabble with other colors, textures, and flavors. Use different ice creams, drizzle the edible pucks with caramel or ganache, roll the edges in toasted nuts, coconut, or toffee, or slather the ice cream sandwiches with marshmallow or Nutella. Make minisandwiches for one-bite party treats. If you have leftovers, store them in the freezer in an airtight container for up to 1 week. The cookie dough can be... read more On their own, these Fudgy Toffee Pecan Cookies are soft and brownielike. Add chocolate ice cream and they become a chocolate-lover’s dream. If you’re feeling adventurous, try Mexican Chocolate Ice Cream, or play it safe with vanilla. What to buy: Skor or Heath bars, which can be found at most grocery stores, work best in these cookies. Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 6 tbsp cocoa powder, unsweetened
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 6 tbsp packed dark brown sugar
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 1.4 oz cup coarsely chopped toffee, from about 3 bars
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 2 cup chocolate ice cream
                                                                    For the cookies:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
                                                                  • Combine flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
                                                                  • Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light in color and fluffy, about 3 to 4 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides and bottom of the bowl. Add egg and vanilla, return the mixer to medium speed, and mix until smooth, about 1 minute.
                                                                  • Reduce speed to low, add reserved flour mixture, and mix just until the dough comes together. Add toffee and pecan pieces and mix until they are evenly distributed.
                                                                  • Scoop dough by rounded tablespoons, placing them 1 inch apart on the prepared baking sheet. Bake until cookies are set around the edges but still soft in the center, about 9 to 11 minutes.
                                                                  • Remove from the oven and let cool to room temperature before removing cookies from the baking sheet, about 10 to 15 minutes. Repeat with remaining dough (you should have 24 cookies when you’re done).
                                                                    To assemble:
                                                                  • Using a 3-tablespoon or 1-1/2-ounce ice cream scooper and working with 6 cookies at a time (3 bottoms and 3 tops), top each bottom cookie with 1 scoop of ice cream and 1 cookie. Firmly press the cookies together to evenly disperse the ice cream in the center (be careful not to break the cookies). Immediately wrap each sandwich with plastic wrap and place in the freezer. Repeat with remaining cookies and ice cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12ice cream sandwiches
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!

                                                                  Ingredients
                                                                  • Yes No 1/2 large onion
                                                                  • Yes No 5 medium potato
                                                                  • Yes No 16 500 milliliter oz virgin olive oil
                                                                  • Yes No 1 oz chistorra sausage
                                                                  • Yes No 5 large egg
                                                                  • Yes No salt
                                                                  • This huevos rotos recipe makes 4 servings.
                                                                  • Peel and chop 1/2 of a large yellow or white onion and sauté in a few tablespoons of olive oil. When onions are soft and transparent, remove from pan and reserve on a plate.
                                                                  • Peel and cut potatoes lengthwise, then into "fries." Heat the olive oil in a large, heavy bottom frying pan on medium. Salt the potatoes and fry in the pan. When potatoes are done, remove the potatoes from the pan with a slotted spatula. Divide between 4 bowls and keep warm.
                                                                  • While the potatoes are frying, slice the chorizo or chistorra sausage. Pour 1 Tbsp of olive oil into a small frying pan and sauté the sausage. Then, remove the sausage and set aside.
                                                                  • If using Serrano ham, don't cook it. Cut ham slices into small, bite size pieces and divide between bowls.
                                                                  • Sprinkle sausage or ham and sautéed onions evenly over fried potatoes in bowls.
                                                                  • Scramble the eggs in a small bowl. Lightly cook them in the same frying pan and oil as the sausage was cooked. Divide eggs between the bowls and serve hot. Accompany the huevos rotos with warm slices of a fresh baguette or rustic-style bread.
                                                                  Cuisine:YesNospanish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread

                                                                  from Flour. Now, my own favorite fall cookie: Simple molasses cookies, chewy and spicy, with a light swirl of crunchy lemon glaze.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter, very soft
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 knob inch ginger
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 2 1/4 cup lemon
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Heat the oven to 350°F. Line two large, heavy baking sheets with parchment paper.
                                                                  • In the bowl of a stand mixer, whip the butter with the olive oil, molasses, and brown sugar. When it is fluffy and lightened, add the egg and whip until smooth. Whip in the grated ginger and its juice.
                                                                  • Add the flour, salt, baking soda, cinnamon, powdered ginger, and black pepper to the butter mix. Stir with the paddle until thoroughly combined. The dough will be quite soft. Put the dough in the fridge for at least 1/2 hour, or up to 3 days. (This dough can also be wrapped and frozen. Thaw completely in the refrigerator before proceeding with the recipe.)
                                                                  • Pour about 1/2 cup of granulated sugar into a shallow bowl. When the dough is stiff enough to handle, separate it roughly into four parts. Divide the first part into 12 walnut-sized chunks, and roll each into a ball. Roll the ball lightly in the sugar, then place on the baking sheet. Repeat for the others, and the second quarter of the dough.
                                                                  • Bake the first two sheets of cookies for 12 minutes, swapping each baking sheet from the upper to lower rack (and vice versa) at the 6-minute mark. Remove and let cool for 5 minutes, then remove the cookies with a spatula to cooling racks.
                                                                  • Repeat with remaining dough. While the remainder of the cookies cool, make the glaze. Dribble the glaze over the cookies in a thin swirl, using a fork, or paint it on with a pastry brush. Let the glaze dry and cool on the cookies until hard. Store the cookies in an airtight container for up to a week.
                                                                  • Whisk the lemon juice together with the granulated and powdered sugars. Use immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 4 minutes; Cook: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 1.7 oz chili seasoning
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 15.25 oz yellow corn
                                                                  • Yes No 2 15 oz chili bean in can
                                                                  • Yes No 1 15 oz kidney beans in can
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No toppings, hot sauce, onions, sour cream, cheddar cheese
                                                                  • Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.
                                                                  • Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.
                                                                  • Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 11cups
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No 8 scallion
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 3 tbsp hoisin sauce
                                                                  • Yes No 3/4 4 oz cup raw cashews
                                                                  • Yes No white rice
                                                                  • In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
                                                                  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
                                                                  • Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
                                                                  • Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  OK, French toast really isn’t that hard to make. But when you’re doing it for a crowd or a special occasion, it can get tedious. Enter this casserole: Just layer the bread, dump the custard base over it, and bake. This version is loaded with pecans, raisins, orange zest, cinnamon, and maple syrup, so you don’t even have to garnish it. Game plan: This recipe can be made up to 1 day ahead through step 2. Cover with plastic wrap and refrigerate. Let sit at room temperature for 15 minutes before baking. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.

                                                                  Ingredients
                                                                  • Yes No 7 3/4 inch thick, 3 1/2 inch long slice day old french bread
                                                                  • Yes No 1/4 cup golden raisins, also known as sultanas
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp loosely packed orange zest
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3/4 cup pecan
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter. Shingle the bread slices (i.e., overlap them slightly) in the pan and sprinkle the raisins on top.
                                                                  • Whisk together the eggs, cream, sugar, vanilla, zest, and cinnamon in a medium bowl until evenly combined. Pour the mixture over the bread and let soak for 15 minutes.
                                                                  • Meanwhile, mix together the maple syrup and melted butter in a medium bowl until combined. Stir in the pecans and spoon the mixture evenly over the casserole. Place in the oven and bake until the custard is set and puffed and the bread is browned, about 40 minutes. Let cool 10 minutes before serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish.

                                                                  Ingredients
                                                                  • Yes No 6 3 lb large leeks, white and pale green parts only
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 2 tsp finely grated orange zest
                                                                  • Yes No 3 tbsp orange juice
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced shallot
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 oz skinless hazelnuts
                                                                  • Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
                                                                  • Meanwhile, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Prepare an ice-water bath. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to ice-water bath to cool for 10 minutes. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
                                                                  • Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.
                                                                  • Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 14 oz less sodium beef broth
                                                                  • Yes No 2 28 oz whole peeled tomatoes in can
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 2 4 oz link sweet turkey italian sausage
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 tbsp egg substitute
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 lb ground sirloin (beef)
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/3 cup chopped basil
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1/2 2 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No parsley
                                                                  • To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
                                                                  • Preheat broiler.
                                                                  • To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
                                                                  • Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb lean leg of lamb
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp curry powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 3/4 cup lentil
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 3 1/2 cup chopped collards
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No cilantro
                                                                  • Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.
                                                                  • Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add lamb; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or until lamb is tender. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.
                                                                  • Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 1 1/4 cups stew)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop

                                                                  New potatoes are simmered in Swanson® Seasoned Chicken Broth with Roasted Garlic for deliciously tender results.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup swanson seasoned chicken broth
                                                                  • Yes No 4 small cup new potato
                                                                  • Place the broth and potatoes in a medium saucepan. Heat to a boil over medium-high heat. Cover the saucepan. Reduce the heat to low and cook for 15 miinutes or until potatoes are tender. Drain.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson
                                                                  Ingredients
                                                                  • Yes No 2 pint blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp almond extract
                                                                  • Yes No 2 12 oz refrigerated buttermilk biscuits
                                                                  • Yes No 1 coarse tbsp sparkling sugar
                                                                  • Yes No whipping cream
                                                                  • Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.
                                                                  • Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.
                                                                  • Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.
                                                                  • Note: We tested with Pillsbury Grands! Jr. Golden Layers Buttermilk Biscuits.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 10servings
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    grands
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    grands

                                                                  To peel pearl onions easily, slice off the root ends and drop into boiling water for less than a minute. Drain and rinse with cold water. Pinch the stem end of each, and a peeled onion will pop out. When they're in the skillet, shake the onions frequently for even browning.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 10 oz pearl onions
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 2 tbsp dry white wine
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.
                                                                  Yields: 4servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own steaklike texture. Prep: 1 minute; Cook: 14 minutes

                                                                  Ingredients
                                                                  • Yes No 4 8 inch fat free flour tortillas
                                                                  • Yes No butter flavored cooking spray
                                                                  • Yes No 2 4 1/2 inch portobello caps
                                                                  • Yes No 2 tbsp light balsamic vinaigrette
                                                                  • Yes No 1 cup no salt added black beans
                                                                  • Yes No 1 2 oz jarred pimiento
                                                                  • Yes No 1 4 oz cup preshredded reduced fat 4 cheese mexican cheese
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Yes No salsa
                                                                  • Yes No cilantro
                                                                  • Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.
                                                                  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes, stirring constantly, or until liquid evaporates. Mash bean mixture slightly with a potato masher.
                                                                  • Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.
                                                                  • Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and cilantro, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4servings (serving size: 3 wedges)
                                                                  • Prep Time: 1 minute
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Cheesy Vegetable Pasta

                                                                  Ingredients
                                                                  • Yes No cheesy vegetable pasta
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 2 lb medium zucchini
                                                                  • Yes No 3 1 to 1 1/2 lb medium eggplant
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 16 oz penne pasta
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 1 tsp mint, dried
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 7 oz, 1 1/2 cup feta cheese
                                                                  • Yes No parmesan cheese
                                                                  • Heat the broiler. In a small bowl, whisk together 2 tablespoons of the oil with the vinegar, 1 teaspoon of the salt, and a few grinds of pepper and brush the mixture on the cut sides of the zucchini, eggplants, and onion. Arrange them cut-side up on a large, shallow baking pan. Broil the vegetables 6 inches from the heat for 8 to 10 minutes on each side, until browned and fork-tender. Transfer to a cutting board. Cut the zucchini crosswise into thin slices. Cut the eggplant into 1-inch pieces. Chop the onion coarsely. BR] Meanwhile, in a large pot, cook the pasta according to the package directions. Drain in a colander. (Do not rinse.) Return the pot to the stove, add the garlic and the remaining oil, and cook over low heat until the garlic sizzles. Stir in the oregano and mint. Add the cooked pasta, broiled vegetables, chopped tomatoes, and Feta. Set aside half the pasta for Cheesy Vegetable Pasta, which is prepared before freezing. (See link to recipe, above.) Season the rest of the pasta with the remaining 1/2 teaspoon salt and a few more grinds of pepper. Warm over low heat. Serve with the Parmesan. To Freeze: Roasted-Vegetable and Feta Ziti does not freeze well as is. For best results, transform it into Cheesy Vegetable Pasta (see link to recipe, above). After preparation, cover with foil and freeze. It will keep frozen for 3 months.
                                                                  Yields: 4servings with leftovers
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Hash browns can be served for breakfast with fried or scrambled eggs and toast. Chilling the potatoes in the refrigerator prevents them from falling apart when they are sauteed.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb large sweet potato
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 tbsp coarsely chopped flat leaf parsley
                                                                  • Yes No coarse salt
                                                                  • Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
                                                                  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and saute, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
                                                                  • Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb pork
                                                                  • Yes No vinegar
                                                                  • Yes No shallot
                                                                  • Yes No bay leaf
                                                                  • Yes No parsley
                                                                  • Yes No strip pancetta
                                                                  • Yes No onion
                                                                  • Yes No celery
                                                                  • Yes No carrot
                                                                  • Artusi assumes you will have about 2 1/4 pounds (1 k) of meat. Make a marinade by setting three cups of water and a half cup of vinegar to heat with three or four minced shallots, one or two bay leaves, a bunch of parsley, a bit of salt, and a pinch of pepper. Boil the mixture for five or six minutes then let it cool and pour it over the meat. Marinate the meat for 12 to 14 hours, turning it occasionally. Once the meat has marinated, pat it dry and lardon it with strips of cured lard of the kind one can buy in a delicatessen, or, in its absence, fatty pancetta. Line the bottom of a pot with three or four paper-thin slices of cured lard (in its absence use pork pancetta), place the boar over them, season it with salt and pepper, and add a whole onion, a bouquet garnis made by tying several sprigs of parsley together with a short stick of celery and a small carrot, a bit of butter, and a half cup of dry white wine. Cover the meat with three or four more slices of lard and a sheet of buttered paper, pressing it down so it sticks to the meat. Cover the pot and set it on the stove, placing coals on the lid as well (see below note). When the meat begins to dry, sprinkle it with broth and continue simmering it until done. Strain and degrease the sauce, and pour it over the meat before serving it. Note: Artusi was writing for people who had wood burning stoves, and who could remove some coals from the firebox and set them on the lid of the pot, thus providing heat from below and above. In their absence, gently braise the meat in a 325 F (160 C) oven, basting it occasionally with broth or its juices, until it is fork tender (figure about 25 minutes per pound). This will be very nice with polenta. A wine? A substantial red, for example a Brunello or a Chianti Classico Riserva, or if you want to go all out, Caprai's Sagrantino di Montefalco.
                                                                  Yields: 5servings stewed wild boar
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    baste
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milk shake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake. What to buy: We found that using a can of Guinness instead of a bottle ensures a creamier consistency. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 pint vanilla ice cream
                                                                  • Yes No 1 14.9 oz guinness draught
                                                                  • Yes No 4 tbsp chocolate syrup
                                                                  • Yes No semisweet chocolate
                                                                  • Place 4 pint glasses in the freezer to chill.
                                                                  • Place the ice cream and Guinness in a blender and blend on high until smooth, about 30 seconds.
                                                                  • Drizzle 1 tablespoon of the chocolate syrup or sauce down the insides of each glass. Divide the shake among the glasses and garnish with chocolate shavings. Serve immediately.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness

                                                                  This Breton butter cake is a classic dessert in Brittany. Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat.

                                                                  Ingredients
                                                                  • Yes No 1 oz rapid rise yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 cup salted butter
                                                                  • Yes No 1 egg yolk
                                                                  • Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough.
                                                                  • On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Dot the surface with 1/4 cup of the cold butter and sprinkle it with 1/4 cup of sugar. Fold the dough into quarters. Repeat the rolling and folding process again, three times.
                                                                  • Preheat an oven to 350F. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown.
                                                                  • Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Serve the cake warm with berries or cream.
                                                                  • This Breton butter cake recipe makes 6 to 8 servings.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.

                                                                  Ingredients
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 cup dried morels
                                                                  • Yes No 2 lb unshelled fava beans
                                                                  • Yes No 5 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup thinly sliced leek
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 cup arborio rice
                                                                  • Yes No 2 tbsp sun dried tomato paste
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/3 cup sliced scallion
                                                                  • Yes No 3/4 3 oz cup finely grated pecorino romano cheese
                                                                  • Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.
                                                                  • Remove beans from pods; discard pods. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water. Drain; remove outer skins from beans. Discard skins.
                                                                  • Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.
                                                                  • Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; sauté 2 minutes or until leek is tender. Add rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 cup risotto and 1 1/2 tablespoons cheese)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

                                                                  Ingredients
                                                                  • Yes No 12 oz uncooked pappardelle
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 24 2 lb baby artichoke
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 1 tbsp grated lemon rind
                                                                  • Yes No 1 tsp chopped thyme
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/4 5 oz cup grated parmigiano-reggiano cheese
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
                                                                  • Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
                                                                  • Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
                                                                  • Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    ribbon

                                                                  Prep: 10 min., Cook: 10 min. This recipe turns everybody's favorite snack into a meal.

                                                                  Ingredients
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 1.3 oz microwave popcorn
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 2 tsp buttermilk ranch dressing mix
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter, and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper, and serve immediately.
                                                                  • Note: For testing purposes only, we used Orville Redenbacher's Natural Simply Salted 50% Less Fat Gourmet Popping Corn.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 2 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This flavorful pesto recipe is made from the freshest ingredients garlic, pine nuts, and basil. Classic pesto goes well pasta, pizza, bruschetta, and can be added to soups or omelets. Make extra batches so you'll have enough to last all winter. This recipe goes with Pesto Pizza with Butternut Squash, Pesto Mayonnaise, Basmati Rice with Corn and Pesto, Pasta Tossed with Shrimp, Vegetables, and Pesto, Chicken Chili with Pesto, Potato, Mushroom, and Pesto Omelet, Tomato Soup with Chickpeas and Pesto

                                                                  Ingredients
                                                                  • Yes No 2 tbsp coarsely chopped walnut
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 4 cup basil
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: ¾cup (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

                                                                  This is one of Amanda Hesser's favorite things to make after a busy day.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb ground veal
                                                                  • Yes No 3/4 lb mild pork sausage
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 small fennel bulb, and, fronds
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup canned peeled italian tomatoes, and crushed
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tbsp chopped marjoram
                                                                  • Yes No 1/2 cup canned low sodium broth
                                                                  • Yes No 3/4 lb penne pasta
                                                                  • Yes No a mixture of pecorino romano and parmigiano reggiano cheese
                                                                  • In a large skillet, heat the olive oil until shimmering. Add the veal and sausage and season with salt and pepper. Cook over moderately high heat, stirring occasionally and breaking the meat into walnut-size pieces, until just browned, about 20 minutes. Add the fennel, carrot and garlic and cook until the vegetables begin to soften, about 4 minutes.
                                                                  • Add the milk and simmer until reduced by three-quarters, about 5 minutes. Add the wine, tomatoes, tomato paste and marjoram and cook until reduced by half. Add the stock, season with salt and pepper and simmer over low heat until the liquid has reduced by three-quarters, about 20 minutes.
                                                                  • In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the veal sauce and cook over moderate heat, stirring to coat the penne with the sauce. Divide the penne among 6 bowls, sprinkle with the reserved fennel fronds and serve, passing the cheese at the table.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This is a delightful combination of tastes combined in pan-sized pastry made by bunching up the sheets of phyllo on the bottom, and topping with the orange yogurt filling. A final soak in syrup completes the dish. If you can't find thick Greek yogurt, you can strain your own to thicken, using regular plain yogurt.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 cup corn oil
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup grated orange peel
                                                                  • Yes No 5 medium egg
                                                                  • Yes No 1 thick cup greek yogurt
                                                                  • Yes No 1 lb thin phyllo sheets
                                                                  • Yes No margarine
                                                                  • Yes No piece orange peel
                                                                  • Combine all syrup ingredients in a saucepan and bring to a boil. Boil for 6-7 minutes. Remove from heat and set aside to cool. Preheat oven to 340°F (170°C). In a mixing bowl, whisk together the sugar and baking powder. Mix in corn oil, vanilla, eggs, yogurt, and grated orange peel and combine well. Grease a baking pan (12 1/2 X 15 1/2 inches or equivalent) with margarine. (Start with 1/2 cup of melted margarine and add more if needed.) Lightly brush a sheet of phyllo with margarine, place in the pan and gather into a narrow strip, placing at one side of the pan. Continue the same way with all phyllo sheets, covering the bottom of the pan with the scrunched phyllo, until all sheets have been used. (If sheets tear, don't worry. Tears won't show.) Spoon filling over the phyllo and spread to create a level surface. Bake at 340°F (170°C) for 50-60 minutes. To test for doneness, gently run a knife down the edge of the pan between the pan and pastry. If the pastry separates cleanly from the side of the pan and the knife remains dry, it's done. Remove pan from the oven and carefully pour cooled syrup over the hot pastry. Allow to sit for several hours (until syrup is completely absorbed and the pastry has cooled) before serving. When serving, garnish each piece with a small decorative strip of orange peel or a piece of orange peel spoon sweet if desired. Yield: about 20 pieces (3 inch squares).
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 10 oz refrigerated pizza crust dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1 1/4 cup cooked atsa spicy pizza sausage
                                                                  • Yes No 3 tbsp thinly sliced basil
                                                                  • Yes No 1 14.5 oz no salt added diced tomatoes in can
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Preheat oven to 450°.
                                                                  • Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chef Neal Fraser gave us this recipe. He suggested topping it with sautéed beef tenderloin, though it’s great with just about anything.

                                                                  Ingredients
                                                                  • Yes No 2 oz applewood smoked bacon
                                                                  • Yes No 1/2 whole half and half
                                                                  • Yes No 3 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 cup polenta
                                                                  • Yes No 1/3 cup drained canned golden hominy
                                                                  • Yes No 1 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Place pancetta in a medium frying pan and cook over medium heat until it is golden brown and much of the fat has rendered, 8 to 10 minutes; remove cooked pancetta to a plate and set aside.
                                                                  • Combine cream and chicken broth in a medium saucepan and bring to a gentle simmer over medium heat. Slowly add polenta in a thin stream, whisking constantly until it is well incorporated. Reduce heat to low and cook, stirring frequently, until polenta is creamy, thick, and no longer raw-tasting, 20 to 25 minutes.
                                                                  • Mix in hominy, reserved cooked pancetta, and Parmigiano cheese. Just before serving, stir in butter and season with salt and freshly ground black pepper.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood

                                                                  It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.

                                                                  Ingredients
                                                                  • Yes No 4 oz chicken and sun dried tomato sausage
                                                                  • Yes No 1 1/4 cup non-fat milk
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/3 cup shredded monterey jack cheese
                                                                  • Yes No 1/4 2 oz cup less fat cream cheese
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/4 tsp garlic salt
                                                                  • Yes No 5 cup elbow macaroni
                                                                  • Yes No parsley
                                                                  • Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve

                                                                  Baked apples are an old-fashioned autumn favorite; wrapping them like dumplings transforms each one into an individual pie.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 lb unsalted butter
                                                                  • Yes No 2 tbsp armagnac
                                                                  • Yes No 2 tbsp dried cherry
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 tbsp finely ground almonds
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp mace, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 4 mcintosh apple
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 cinnamon stick
                                                                  • Yes No 1/4 cup packed golden brown sugar
                                                                  • Yes No 2 cup clear apple juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/2 cup armagnac
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 1/2 tsp grated ginger
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Place flour, salt, and sugar in the bowl of a food processor; pulse 2 or 3 times to mix. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add 4 to 6 tablespoons ice water in a steady stream through feed tube; process just until mixture begins to hold together, no more than 30 seconds. Flatten dough into a disc, and wrap in plastic. Chill dough at least 1 hour.
                                                                  • Combine all syrup ingredients in a medium saucepan. Cook over medium-high heat until liquid has reduced by half and has slightly thickened, about 20 minutes. Remove from heat; set syrup aside.
                                                                  • Combine Armagnac and cherries in a small bowl; let sit 20 minutes. Drain cherries, reserving Armagnac; add Armagnac to reserved syrup. In another small bowl, combine cherries, flour, ground almonds, brown sugar, butter, nutmeg, mace, and cinnamon; mix filling well with a wooden spoon.
                                                                  • Peel apples; remove stems and top 3/4 of core, leaving 1/4 inch intact at bottom. Rub each apple with a lemon quarter to prevent discoloration. Divide filling among four apples, filling cavities. Insert a cinnamon stick into each cavity. Wrap exposed end of cinnamon stick with a piece of heavy-duty aluminum foil. Set filled apples aside.
                                                                  • Heat oven to 450 degrees. Turn out dough onto a lightly floured work surface. Roll dough to an 1/8-inch thickness, and trim to a 14-inch square. Cut 4 squares, 7 inches each, from dough. Brush entire surface of one square lightly with beaten egg white; place a filled apple in the center. Bring 2 adjacent corners of dough together at the tops, and press together to create a triangular flap. Repeat, making four flaps. Lightly brush one side of each flap with egg white, and press firmly against the apple. Repeat with remaining dough and apples. Transfer to a plate, and chill 15 minutes.
                                                                  • Mix together the egg yolk and heavy cream. Brush dumplings lightly with the egg wash, and transfer dumplings to a roasting pan, spacing dumplings at least 1 inch apart.
                                                                  • Bake 15 minutes. Reduce oven temperature to 375 degrees. Remove roasting pan from oven, and pour the reserved syrup over dumplings. Return pan to the oven, and bake 10 minutes more, basting twice. Continue baking dumplings until deep-golden brown, about 10 minutes more. Transfer pan to a wire rack to cool slightly. Serve dumplings with the warm syrup.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  You know how you just need something that's sweet and salty? It's even more appealing when the sweet involves chocolate. That's how I felt when I came-up with this ever-so-satisfing combination.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 1 lb powdered suger
                                                                  • Yes No 4 tbsp milk
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup salted mixed nuts, leave in pieces
                                                                  • Line a loaf pan with aluminum foil. Grease with butter. Melt butter in top of double boiler over simmering water. Add cocoa, stir until mixed. Add the rest of the ingredients, except the nuts. Stir until smooth and sugar has melted. Stir in the nuts. Quickly spread in loaf pan. Cool and cut into squares. Servings: 32 pieces
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It?s best made with Italian Tipo ?00? flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it?s a strong one that?s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.

                                                                  Ingredients
                                                                  • Yes No tipo ‘00’ flour
                                                                  • Yes No 800 gram tipo ‘00’ flour
                                                                  • Yes No 1 tbsp 1 level tablespoon fine sea salt
                                                                  • Yes No 2 x sachets of dried yeast
                                                                  • Yes No 1 tbsp 1 tablespoon golden caster sugar
                                                                  • Yes No 4 tbsp 4 tablespoons extra virgin olive oil
                                                                  • Yes No water
                                                                  • This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.• from Jamie at Home
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7medium-sized thin pizza bases
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rub
                                                                    Supplies:
                                                                  • Yes No
                                                                    clingfilm

                                                                  A pitcher of slushy daiquiris is a great way to start the weekend. You'll use about half of the melon for this recipe and the rest in Sunday's fruit salad. If you don't think your rental place will have a blender, whir these up before you leave town, and freeze overnight in a zip-top plastic freezer bag. Thaw for a few minutes before serving (knead the bag to break up big pieces). If you brought extra orange liqueur, add a splash to the mix for more flavor.

                                                                  Ingredients
                                                                  • Yes No 3 cup chopped honeydew melon
                                                                  • Yes No 4 kiwi
                                                                  • Yes No 2 cup crushed crushed ice
                                                                  • Yes No 1/2 cup light rum
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp grated lime rind
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Arrange melon in a single layer on a baking sheet; freeze at least 30 minutes or until firm.
                                                                  • Combine the frozen melon and the remaining ingredients in a blender; process mixture until smooth.
                                                                  Yields: 4servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    combine
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 lb mussel
                                                                  • Yes No 1 lb manila clams
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 cup tomatoes in can
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 small lb squid
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1 lb spaghetti
                                                                  • Yes No 1/4 cup basil
                                                                  • In a large flameproof casserole, heat the olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the mussels, cockles and wine. Cook over high heat, stirring, until some of the shells are open and the liquid has reduced by half, about 3 minutes. Add the tomato puree, tomato paste, crushed red pepper and a pinch each of salt and pepper; bring to a boil. Cook over high heat until the sauce thickens slightly, about 5 minutes. Stir in the squid, return the sauce to a boil and cook just until the squid is firm and opaque, about 30 seconds. Add the cream, reduce the heat to moderate and simmer for 1 minute. Season with salt and pepper.
                                                                  • Using a slotted spoon, transfer the seafood to a platter. Boil the sauce until reduced by half, about 10 minutes.
                                                                  • Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente; drain. Stir the spaghetti into the sauce and cook over moderate heat for 1 minute. Return the seafood to the pasta and toss well. Transfer the spaghetti to plates, garnish with the basil and serve.
                                                                  Cuisine:YesNotuscan
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Bake: 15 min.

                                                                  Ingredients
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No 1 16 oz french bread
                                                                  • Stir together first 5 ingredients in a small bowl.
                                                                  • Cut bread in half lengthwise. Brush cut sides with garlic mixture; place on a baking sheet.
                                                                  • Bake at 350° for 13 to 15 minutes or until golden brown. Cut each bread half into 8 slices.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake

                                                                  Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and as you can see in this Lancashire Hotpot recipe it is very simple and straightforward to make. It is a long, slow cooked recipe, yet unlike many stews, it is still quite light and suitable for eating year round (save perhaps on a really hot summers day). Pop it in the oven, leave for a couple of hours and you have a great supper dish and, it tastes even better the next day when the flavors have had time to develop.

                                                                  Ingredients
                                                                  • Yes No 2 55g oz lard
                                                                  • Yes No 8 middle neck lamb chops, on the bone
                                                                  • Yes No ½ lb onion
                                                                  • Yes No 2 55g oz butter
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 4 lambs kidneys
                                                                  • Yes No 1 carrot
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Serves 4 Pre heat the oven to 400°F/200°C/Gas 6 In a large frying pan, melt the dripping or lard and heat until hot but not smoking. Quickly color the chops on both side, remove from the fat, and drain on kitchen paper. Add the sliced onions to the hot fat and cook quickly, stirring constantly until softened but not colored. Remove from the fat and drain on kitchen paper. In a large oven proof casserole pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper. Lay the chops on the top of the onion, don't worry of the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, season. Pour in the stock and Worcestershire Sauce to come two-thirds way up the casserole. Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper. Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350°F/180°C/Gas 4 and cook for a further 1½ hours. Remove the lid from the casserole and cook until the potatoes on the surface are brown, remove from the oven and leave to rest for 10 minutes. Serve.
                                                                  Cuisine:YesNoenglish
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 2 hours 40 minutes