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                                                                  Jennifer McIlvaine changes her "pestos" with the seasons--stinging-nettle pesto in spring, basil and mixed herb in summer and fall, and hearty greens in winter. The recipe is flexible enough to allow experimentation; try it with your own favorite herbs. Prep and Cook Time: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 6 cup loosely packed basil
                                                                  • Yes No 2 cup loosely packed tarragon
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No black pepper
                                                                  • Yes No basic bruschetta
                                                                  • Stir 1 tablespoon salt into a large pot of boiling water. Add basil and other herbs; cook for 10 seconds, then drain. Plunge herbs into a large bowl of very cold water (this step helps preserve the bright green color). Drain and gently squeeze out excess water.
                                                                  • In a food processor, whirl herbs with parmesan, 1/4 cup extra-virgin olive oil, the garlic, and 2 tablespoons water to make a paste. Add salt and pepper to taste. Spoon onto bruschettas and drizzle with extra-virgin olive oil.
                                                                  • Note: Nutritional analysis is per serving with bruschetta.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8bruschettas
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  A sophisticated combination of rum, apple brandy, and sweet vermouth.

                                                                  Ingredients
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 1 1/2 oz light rum
                                                                  • Yes No 3/4 oz apple brandy
                                                                  • Yes No 3/4 oz sweet vermouth
                                                                  • Yes No lemon peel
                                                                  • Rim a chilled cocktail glass with sugar. Shake the rum, brandy, and vermouth with ice; then strain into the cocktail glass. Garnish with lemon peel.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate

                                                                  An Apple Brown Betty is sometimes also known as an Apple Crisp. Make this recipe really special by using your own Homemade Granola.

                                                                  Ingredients
                                                                  • Yes No 6 medium apple
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 cup granola
                                                                  • Preheat oven to 350 degrees F. Lightly grease 8" or 9" square pan or casserole. Arrange apple slices in pan. In a medium bowl, combine the rest of the ingredients. Sprinkle evenly over apple slices. Bake uncovered for 30 minutes. Serve with whipped or ice cream. Makes 6 servings.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Toasting give the delicate bread a firmer texture, so the milk and eggs don't make it mushy. You can also use toasted French bread cubes, but the slight sweetness of the Hawaiian bread brings out the salty ham and nutty cheese flavors. Use the remaining rolls to make mini ham and cheese sandwiches.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/4 cup chopped scallion
                                                                  • Yes No 3/4 cup chopped ham
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 7 1 oz hawaiian bread rolls
                                                                  • Yes No 1 3/4 cup non-fat milk
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 3/4 3 oz cup shredded swiss cheese
                                                                  • Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.
                                                                  • Preheat oven to 350°.
                                                                  • Arrange bread cubes on a baking sheet. Bake at 350° for 15 minutes or until lightly browned, turning occasionally.
                                                                  • Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.
                                                                  • Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  Tsoureki, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk. What to buy: For a more authentically Greek Easter bread, season it with mahlepi and mastic. Mahlepi, also known as mahleb and mahlab, is the seed kernel found within the stone of the St. Lucie cherry. It is ground into a powder and used as a spice in Middle Eastern foods. It tastes similar to bitter almonds and tonka beans. Mastic is the sap of the mastic tree, which grows in Greece and across the Mediterranean. The sap is dried into a resin or gum, then ground and used as a spice. Mastic and mahlepi can be purchased at Greek grocers or online. This recipe was featured as part of our Greek Easter Celebration menu.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/4 oz, 2 1/2 teaspoons active dry yeast
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp ground mahlepi
                                                                  • Yes No 1/4 tsp mastic crystals
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp finely grated orange zest
                                                                  • Yes No 1 red dyed hard egg
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1/3 cup sliced almond
                                                                  • In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
                                                                  • Sift the flour, sugar, salt, mahlepi (if using), and mastic (if using) together into a large bowl; set aside.
                                                                  • In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and orange zest and beat together. Stir the egg mixture into the yeast mixture until combined.
                                                                  • Using a spoon, stir the flour mixture into the yeast-egg mixture until combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, about 10 minutes.
                                                                  • Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, about 2 hours.
                                                                  • Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
                                                                  • In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the nuts gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Let cool before serving.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 11servings
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  You can make this sauce a day ahead of time; to rewarm, stir it gently over low heat. This recipe goes with Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce

                                                                  Ingredients
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 6 oz semisweet chocolate
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In a medium saucepan over low heat, stir whipping cream and chocolate until smooth, about 15 minutes.
                                                                  • Stir in vanilla. Serve warm.
                                                                  • Note: Nutritional analysis is per 1/4 cup.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit. Makes 4 Avocado and Grapefruit Salads

                                                                  Ingredients
                                                                  • Yes No 1/2 cup yogurt
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1 arugula
                                                                  • Yes No 2 pink grapefruit
                                                                  • Yes No 2 avocado
                                                                  • Yes No 1/4 cup pine nut
                                                                  • Yes No wedge parmesan cheese
                                                                  • Yes No black pepper
                                                                  • Yes No blackberry
                                                                  • In a small bowl, whisk together the yogurt, lemon juice, olive oil, water, salt, and cayenne. Set aside until needed. Divide the arugula on to 4 chilled plates. Top each plate with the grapefruit and avocado. Using a potato peeler, peel thin slices of cheese off the wedge of Parmesan (about 4-5 thin slices per salad. Drizzle over the yogurt dressing, and sprinkle over the pine nuts. Finish each salad with a light grind of fresh ground black pepper, and top with a fresh blackberry if desired. Serve immediately.
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  Ingredients
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 2 tbsp dark rum
                                                                  • Yes No 1/4 cup diced macadamia nut
                                                                  • Yes No 2 cup cherry
                                                                  • Yes No 1 cup strawberry
                                                                  • Mix chocolate, cream and macadamia nuts in a small bowl.
                                                                  • Place mixture on low heat in a double boiler. Stir till ingredients are well combined and the chocolate is melted. (About 5 or 6 minutes.) If desired, add in the rum, stirring constantly.
                                                                  • Remove from heat once melted (about 5 or 6 minutes) and pour into a bowl.
                                                                  • Dip fruit into the chocolate and serve.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 2
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/3 cup all purpose flour
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3/4 cup chicken stock
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 2 tbsp chopped fennel fronds
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Yes No black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No pinch curry powder
                                                                  • In a food processor, pulse the flour with 1 teaspoon of salt. With the machine on, add the eggs and process until the mixture resembles wet sand. Transfer the dough to a work surface and knead until smooth. Roll the dough into a ball. Wrap in plastic wrap and let stand at room temperature for 30 minutes.
                                                                  • Cut the dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic. Flatten the dough slightly and run it through successively narrower settings on a hand-cranked pasta machine until you reach the last setting. Trim the ends and cut the pasta into 10-inch lengths; loosely roll them up and and cut into 1/2-inch-wide strips. Drape the pasta noodles over a drying rack. Repeat with the remaining 3 pieces of pasta dough.
                                                                  • In a large pot of boiling salted water, cook the pappardelle, stirring, until al dente, about 3 minutes. Drain the pasta and return it to the pot. Add both butters and toss well. Add the stock and grated cheese and toss to coat. Add the fennel fronds, parsley and chives, season with salt and pepper and toss again.
                                                                  • Transfer the pappardelle to bowls and top with a little olive oil and a pinch of tandoori masala. Serve right away.
                                                                  Yields: 5
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Mooncakes
                                                                   40 m

                                                                  Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival. Learn More about Mooncakes and the Mooncake Festival

                                                                  Ingredients
                                                                  • Yes No 1 lb red azuki beans
                                                                  • Yes No water
                                                                  • Yes No 3/4 cup lard
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 5 tbsp lard
                                                                  • Yes No 10 tbsp water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 5 tbsp lard
                                                                  • Yes No red food coloring
                                                                  • Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water. Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool. Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers. Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold. Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake. Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving. (This recipe reprinted with permission from GourMAsia).
                                                                  Cuisine:YesNochinese
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.

                                                                  Ingredients
                                                                  • Yes No 2 11 oz large logs fresh goat cheese
                                                                  • Yes No 1 cup packed arugula
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup loosely packed nasturtium blossoms, and leaves
                                                                  • Yes No baguette rounds
                                                                  • Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper. Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 4 large egg
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3 cup white corn
                                                                  • Yes No 1 tbsp diced chives
                                                                  • Yes No pinch nutmeg, ground
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No pinch white pepper
                                                                  • Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.
                                                                  • In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.
                                                                  • Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  This drink becomes a special at many bars on February 29 but is then forgotten for the next four years. The mixture of gin and vermouth gives the Leap Year Cocktail a certain affinity to a Martini, but the addition of Grand Marnier makes this cocktail unique. Gary Regan in his book The Joy of Mixology states that Harry Craddock of the Savoy Bar in London created the Leap Year Cocktail to celebrate February 29, 1928. The Savoy Cocktail Book insists that this drink has been “responsible for more proposals than any other cocktail that has ever been mixed.” Begging pardon, but February 29 is also Sadie Hawkins Day, which may have something to do with this mass plunge into wedlock.

                                                                  Ingredients
                                                                  • Yes No 2 oz gin
                                                                  • Yes No 1/2 oz grand marnier
                                                                  • Yes No 1/4 oz lemon juice
                                                                  • Yes No lemon peel
                                                                  • Shake the gin, Grand Marnier, and lemon juice with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
                                                                  Cuisine:YesNosavoy
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Stuffed Poblanos
                                                                   1 h 30 m

                                                                  Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds.

                                                                  Ingredients
                                                                  • Yes No 1 28 oz tomatoes in puree
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 small onion
                                                                  • Yes No 3 2 whole garlic clove
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 19 oz black beans in can
                                                                  • Yes No 1/2 cup yellow cornmeal
                                                                  • Yes No 1 cup shredded pepper jack cheese
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 4 large poblano chiles, ribs
                                                                  • Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
                                                                  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
                                                                  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
                                                                  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 12 oz flank steak, across the grain
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 1/2 tbsp rice vinegar
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 2 tsp chili garlic sauce
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.
                                                                  • Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.
                                                                  Yields: 4servings (serving size: 1 cup)
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee
                                                                  • Yes No
                                                                    Minute

                                                                  If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.

                                                                  Ingredients
                                                                  • Yes No 2 cup long grain rice
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Yes No 1/2 cup prechopped onion
                                                                  • Yes No 1/2 cup prechopped celery
                                                                  • Yes No 1/2 cup prechopped red bell pepper
                                                                  • Yes No 1 tsp bottled minced garlic
                                                                  • Yes No 3 oz andouille
                                                                  • Yes No 3/4 cup egg substitute
                                                                  • Yes No 1/4 cup non-fat yogurt
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 1 oz cup reduced fat cheddar cheese
                                                                  • Preheat oven to 375°.
                                                                  • To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
                                                                  • To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 4servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No 1/4 cup flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Pound chicken breast halves until evenly thin. Dredge chicken with flour. In a large skillet, heat 2 tablespoons of butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a shallow baking dish; sprinkle lightly with salt and pepper. Add 1 tablespoon butter to skillet and sauté mushrooms until tender. Arrange mushroom slices on top of each piece of chicken; cover with a slice of cheese. Place remaining mushrooms around chicken. Place chicken breasts under a hot broiler until cheese is melted. Serve immediately with hot buttered pasta or rice. Chicken with mozzarella cheese serves 4. More Chicken Breast Recipes Yogurt Chicken Chicken Breasts with Olives Chicken Breasts with Jalapeno Cheese Chicken Breasts Supreme Chicken Breasts with Garlic Cream Crockpot Chicken Breasts with Creole Sauce Chicken with Crab Dressing Chicken with Chipped Beef Chicken Breasts with Artichokes Chicken Breasts Recipe with Almonds Fried Chicken Breasts Oven Fried Chicken Breasts Chicken Breasts Hawaiian Easy Chicken Breasts Parmesan Chicken Recipe Index Chicken Breast Recipes Crockpot Chicken Recipes Skillet Chicken Index Chicken Casserole Index Top Chicken Casseroles Baked Chicken Recipes Oven Fried Chicken Recipes
                                                                  Cuisine:YesNocreole
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fry

                                                                  Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 3 cup sliced scallion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No 3 1/2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1/2 tsp sambal oelek
                                                                  • Yes No 2 cup chopped cilantro
                                                                  • Yes No 3 cup brown rice
                                                                  • Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  • Yes No
                                                                    Minute

                                                                  This mashed potato recipe is perfect to serve along side seafood, or chicken recipes. Lemon and fresh thyme are a classic combination, and will turn those plain mashed potatoes into something special. Makes 6-8 Portions of Lemon Thyme Mashed Potatoes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 large lb russet potato
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1 lemon
                                                                  • Yes No 2 tbsp minced thyme
                                                                  • Yes No salt and pepper
                                                                  • Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender. Drain well and add back to the pan. Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter and mash briefly to break up the potatoes. Add the milk, lemon zest, lemon juice, thyme, salt, and pepper to taste; and mash until smooth and fluffy. * freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 3 1/3 cup water
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 lb brussels sprout
                                                                  • Yes No 1 10 oz frozen cut green bean
                                                                  • In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
                                                                  • Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
                                                                  • In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat. Add the remaining ginger and scallions and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir

                                                                  Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp minced ginger
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 lb broccolini
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 cup mirin
                                                                  • Yes No 1/4 cup water
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook

                                                                  The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz, 1 inch angel food cake
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup reduced fat sour cream
                                                                  • Yes No 1 8 oz less fat cream cheese
                                                                  • Yes No 1 5 oz evaporated fat free milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No dash salt
                                                                  • Yes No 2 15 oz sweet red pepper
                                                                  • Yes No 3 tbsp sweetened flaked coconut
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 1 tbsp chopped pecan
                                                                  • Preheat oven to 350°.
                                                                  • Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.
                                                                  • Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.
                                                                  • Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.
                                                                  • Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans. Cover and chill at least 1 hour.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 lb ground round (beef)
                                                                  • Yes No 1/2 lb lean turkey breakfast sausage
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 2 10 oz enchilada sauce
                                                                  • Yes No 1 11 oz whole grain dijon mustard
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 3 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup thinly sliced scallion
                                                                  • Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.
                                                                  • Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.
                                                                  • Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings (serving size: 2 enchiladas)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp mayonnaise
                                                                  • Yes No 1 tbsp diced gherkin
                                                                  • Yes No 1 1/2 tsp diced brined capers
                                                                  • Yes No 1 6 oz ahi tuna fillet
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 2 tbsp pitted kalamata olive
                                                                  • Yes No 1 thin slice red onion
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 2 slice sweet batard, toasted
                                                                  • Yes No 1 egg
                                                                    For the mayonnaise:
                                                                  • Combine all ingredients in a small bowl and stir until fully incorporated; set aside.
                                                                    For the sandwich:
                                                                  • Season the tuna generously with salt and pepper on both sides. Heat 1 teaspoon of the oil in a medium frying pan over high heat until smoking. Add the tuna and sear until lightly browned on one side, about 1 to 2 minutes. Turn and sear on the other side, about 1 minute more for rare. Remove to a cutting board and let rest while preparing the remaining ingredients.
                                                                  • Placee the greens, olives, onion, remaining 1 teaspoon oil, and vinegar in a medium, nonreactive bowl. Season with salt and pepper and toss to combine. Slice the cooked tuna on the bias into 1/2-inch-thick pieces.
                                                                  • Divide the mayonnaise between the slices of bread and spread evenly. Top one slice of toast with half of the salad mixture, then half of the sliced tuna, then half of the egg slices. Repeat with the second piece of toast and serve open-faced.
                                                                  Yields: 2open-faced sandwiches
                                                                  • Total Time: 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.

                                                                  Ingredients
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 3/4 lb button mushroom
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 tsp sage leaves, dried
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 cup pitted green olive
                                                                  • Yes No 1/2 tsp anchovy paste
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
                                                                  • In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
                                                                  • Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    spread

                                                                  Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.

                                                                  Ingredients
                                                                  • Yes No 12 oz tomatillo
                                                                  • Yes No 12 oz tomato
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 1/2 tbsp chopped jalapeño chili pepper
                                                                  • Yes No salt
                                                                  • Remove and discard husks from tomatillos; rinse tomatillos. Rinse and core tomatoes. Chop tomatillos and tomatoes and put in a bowl. Add onion, cilantro, lime juice, garlic, chilies, and salt to taste.
                                                                  • Nutritional analysis per 1/4 cup.
                                                                  Yields: 5cups; 10 to 12 servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice

                                                                  Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entrée. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.

                                                                  Ingredients
                                                                  • Yes No 3 cup diced plum tomato
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 2 tsp caper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1 small cup dried red lentils
                                                                  • Yes No 1/2 cup basmati rice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 cup diced red bell pepper
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tbsp chopped basil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 large egg white
                                                                  • To prepare salsa, combine first 5 ingredients; set aside at room temperature.
                                                                  • To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.
                                                                  • Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.
                                                                  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.
                                                                  • Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.
                                                                  Yields: 6servings (serving size: 2 cakes and 1/2 cup salsa)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Prep: 10 min.; Bake: 25 min.; Cool: 1 hr., 10 min.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz white cake mix
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No paper baking cups
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
                                                                  • Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
                                                                  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).
                                                                  • Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
                                                                  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  Ingredients
                                                                  • Yes No 2 1/2 oz bittersweet chocolate
                                                                  • Yes No 1/3 cup cocoa powder, unsweetened
                                                                  • Yes No 1/4 cup dark brown sugar
                                                                  • Yes No 1 tsp instant coffee
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup agave syrup
                                                                  • Yes No 2 1/2 tsp vanilla extract
                                                                  • Combine first 4 ingredients (through coffee granules) in a food processor. Process until finely ground (about 1 minute).
                                                                  • In a small saucepan, stir water and agave syrup together; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until sauce is smooth, scraping down sides as needed. Transfer to a container and refrigerate until chilled (at least 2 hours). Stir before serving over fruit, ice cream, or banana bread.
                                                                  Yields: 7servings (serving size: 1/4 cup sauce)
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No bulb of spring garlic, cloves, unpeeled
                                                                  • Yes No 3 good handfuls of mixed fresh herbs
                                                                  • Yes No 6 pancetta
                                                                  • Yes No 3 anchovy fillets
                                                                  • Yes No 100 gram rustic bread
                                                                  • Yes No handful, large a of pinenuts
                                                                  • Yes No handful a of green olives
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 x 2kg leg of lamb, prepped as above
                                                                  • Yes No large a of fresh rosemary
                                                                  • Yes No olive oil
                                                                  • Yes No 2kg good roasting spuds
                                                                  • Yes No a of bay leaves
                                                                  • Yes No a of red wine
                                                                  • Roasting a joint of lamb is still one of the most nostalgic times for me. A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday. This brilliant roast lamb dish uses Italian staples to make a delicious stuffing – it’s nice to get all the herbs in the ingredients list, but if you can only get hold of a couple, don’t worry.Try to buy the lamb from your own butcher or a supermarket with a qualified butcher’s section. Tell them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned and removed. This sounds complicated but it’s just butchers’ jargon. It means the top half of the leg has the bone removed leaving just the ankle bone, allowing you to stuff it. For the veg, turnips, Jerusalem artichokes, celeriac, fennel and parsnips are all good.Peel a couple of garlic cloves and pop them into a food processor – as it’s whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pinenuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper.Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It’s unusual to see rare or pink roasted meats in Italy, so we’re going to cook our lamb like they do. Roast it for about an hour and a half at 200ºC/400ºF/gas 6. Trust me – it will be juicy and delicious! After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. Remove the veg to a dish when cooked to keep them warm.When the lamb is cooked, let it rest for 15 minutes. It’s nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.• from Jamie's Italy
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  Prep: 40 min., Chill: 1 hr.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup best foods mayonnaise
                                                                  • Yes No 5 tbsp buttermilk (1% fat)
                                                                  • Yes No 1/4 cup light sour cream
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 cup crumbled blue cheese
                                                                  • Yes No 1 28 oz frozen breaded chicken breast strips
                                                                  • Yes No 1/3 cup buffalo style hot sauce
                                                                  • Yes No garnish, fresh pepper
                                                                  • Stir together first 5 ingredients in a small bowl. Stir in blue cheese. Cover and chill 1 hour.
                                                                  • Prepare chicken breast strips according to package directions, baking on a lightly greased wire rack in a jelly-roll pan.
                                                                  • Place chicken in a large bowl; add hot sauce, and toss to coat. Serve immediately with blue cheese dipping sauce. Garnish, if desired.
                                                                  • *HELLMANN'S Light or Best Foods Light Mayonnaise may be substituted.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    hellmann
                                                                  • Yes No
                                                                    best foods
                                                                    Brands:
                                                                  • Yes No
                                                                    Hellmann's
                                                                  • Yes No
                                                                    Best Foods
                                                                  Ingredients
                                                                  • Yes No 1 lb cherry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No pinch salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 tbsp cognac
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest. Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
                                                                  • Meanwhile, in another bowl, whisk the 1/2 cup flour and salt. Whisk in the eggs. In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts. Whisk the warm milk into the flour mixture just until smooth. Whisk in the remaining 1 1/2 cups of milk. Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
                                                                  • Preheat the oven to 425°. Butter a 9 1/2-inch deep-dish pie plate and dust with flour. Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries. Whisk the batter again and pour it over the cherries.
                                                                  • Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden. Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter. Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean. Transfer to a rack to cool. Dust with confectioners' sugar, cut into wedges and serve.
                                                                  Yields: 7
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This casserole recipe for Ukrainian noodles and ham or lokshyna z shynka is a good way to use leftover ham. Shynka is the Ukrainian word for "ham," and lokshyna means "egg noodles." In Yiddish, they are lokshen or lukshen, and are probably derived from a Persian noodle dish called lakshah, which gets its name from the Persian kashk, meaning "cracked barley and wheat" that spawned dishes known as kasha and kishke. Any leftover meat or vegetable can be used in place of the ham in this casserole. Here's a larger photo of lokshyna and ham. Makes 4 to 6 servings of Ukrainian Noodles and Ham or Lokshyna z Shynka

                                                                  Ingredients
                                                                  • Yes No 1 recipe and ukrainian egg noodles
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 12 oz ground leftover ham
                                                                  • Yes No 1 cup grated cheese
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup bread crumb
                                                                  • Heat oven to 350 degrees. Butter a medium casserole dish. In a large bowl, mix drained but still-hot noodles with 2 tablespoons butter, ham and cheese. In a small bowl, mix together eggs, half-and-half and salt (if ham is very salty, decrease salt or omit it entirely). Add egg mixture to ham and noodles, combining thoroughly. Transfer to prepared casserole dish. In a small bowl, mix breadcrumbs with 1 tablespoon melted butter and sprinkle over top of noodles. Place casserole on a baking sheet to catch any drips and bake 30-40 minutes until bubbly and golden, covering with foil if top is browning too quickly.
                                                                  Cuisine:YesNoukrainian
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Make this fresh, colorful 15-minute meal with just 4 simple ingredients. Serve halibut with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb halibut
                                                                  • Yes No 1 large red bell pepper
                                                                  • Yes No 3 tbsp prepared basil pesto
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat broiler.
                                                                  • Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.
                                                                  • Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 skewer and 1 lemon wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil

                                                                  A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup pecan halves
                                                                  • Yes No 1/4 cup panko bread crumb
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 6 oz rainbow trout fillets
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.
                                                                  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings (serving size: 2 fillet halves)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover

                                                                  Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb broccoli rabe
                                                                  • Yes No 9 egg
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 2 tbsp grated parmesan cheese
                                                                  • Heat the oven to 325°. In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside.
                                                                  • In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper.
                                                                  • In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4teaspoon pepper and cook, stirring, for 2 minutes.
                                                                  • Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the Parmesan over the top and bake until firm, about 25 minutes.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 7 oz cup farro
                                                                  • Yes No water
                                                                  • Yes No salt
                                                                  • Yes No 6 oz thin green beans
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 crimini mushroom (baby portobello)
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp salted hazelnuts
                                                                  • Yes No black pepper
                                                                  • In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.
                                                                  • Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.
                                                                  • Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
                                                                  • Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
                                                                  • In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup diced rosemary
                                                                  • Yes No one 3 lb, 4 inch thick porterhouse steak
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 2 tsp black pepper
                                                                  • In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
                                                                  • Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.
                                                                  Cuisine:YesNoflorentine
                                                                  Yields: 5
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    charcoal

                                                                  Use ripe, juicy strawberries and kiwi to achieve the best flavor for this light, refreshing dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 4 cup strawberry
                                                                  • Yes No 1 1/2 cup cubed kiwi
                                                                  • Combine sugar and water in a medium saucepan. Bring to a boil over high heat; cook 1 minute. Remove from heat; cool 1 hour. Stir in lime juice; set syrup aside.
                                                                  • Place strawberries in a food processor; process until smooth. Stir in half of syrup. Pour strawberry mixture into an 8-inch square glass dish. Rinse processor bowl; wipe dry. Add kiwifruit; process until smooth. Stir in remaining syrup.
                                                                  • Use a measuring cup to drizzle kiwi mixture in a swirl pattern over the strawberry mixture. Cover and freeze 8 hours.
                                                                  • Shortcut Kitchen Tip
                                                                  • To easily create a swirl pattern, pour the red strawberry mixture into an 8-inch square glass dish. Then scoop the green kiwi mixture into a measuring cup, and slowly drizzle it in a swirl pattern over the strawberry mixture.
                                                                  Yields: 8servings (serving size: about 1/2 cup)
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 minute
                                                                  • Total Time: 11 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 12 oz medium red potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb salmon fillet
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 1/3 cup pitted black olive
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Bring 1 inch of water to a boil in a large pan. Line with parchment a steamer basket that will fit in pan. Arrange potatoes on top; sprinkle with salt. Place salmon over potatoes; sprinkle with salt. Lower steamer into pan (don't let basket touch water). Steam for 6 minutes. Place green beans over salmon, cover and continue steaming until potatoes and beans are tender and fish is cooked through, 4 to 6 minutes longer.
                                                                  • Transfer potatoes, beans and salmon to a large bowl; flake salmon. Let cool slightly. Add olives to bowl, drizzle with oil and lemon juice, season with salt and pepper and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tsp ras el hanout
                                                                  • Yes No 1 1/2 lb boneless sirloin steak
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 14 oz less sodium beef broth
                                                                  • Yes No 1 1/2 cup pitted dried plums
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1/3 cup slivered almond
                                                                  • Preheat oven to 425°.
                                                                  • Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 6servings (serving size: 3/4 cup beef mixture and about 2 1/2 teaspoons almonds)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  The Grand Marnier-spiked Cadillac margarita is a staple in chain restaurants across America, but we’ve turned it into a tailgate-party big-batch cocktail by adding frosty lager. Pair it with some Tacos al Pastor before a day game and you’ll forget how uncomfortable those bleacher seats are. Game plan: If you’re bringing this to a tailgate or barbecue, combine all the ingredients except the beer beforehand and keep chilled. Add the cold beer when ready to serve. This drink was featured as part of our Beer Cocktail Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 6 oz añejo tequila
                                                                  • Yes No 6 oz lime juice
                                                                  • Yes No 6 oz orange juice
                                                                  • Yes No 3 oz orange liqueur
                                                                  • Yes No 6 12 oz light mexican beer
                                                                  • Place all of the ingredients except the beer in a 4-quart container and stir to combine. Add the beer, stir gently to combine, and serve in chilled glasses.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 7servings
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 stick unsalted butter
                                                                  • Yes No 1/2 cup ice water
                                                                  • Yes No 1/4 pineapple
                                                                  • Yes No 1/2 mango
                                                                  • Yes No 1 small banana
                                                                  • Yes No 8 medium strawberry
                                                                  • Yes No 24 blueberry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No sugar, granulated
                                                                  • Yes No vanilla ice cream
                                                                  • MAKE THE PASTRY: In a food processor, pulse the flour and salt. Add the butter and pulse until it is the size of small peas. Sprinkle the ice water over the mixture and pulse until the pastry starts to come together. Transfer the pastry to a work surface and knead gently a few times until thoroughly blended. Divide the pastry in half and flatten into disks. Wrap the pastry in plastic and refrigerate until chilled, about 1 hour.
                                                                  • Preheat the oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out 1 of the pastry disks 1/8 inch thick. Using a 5-inch plate as a guide, cut out 4 rounds and transfer to the prepared baking sheet. Repeat with the second pastry disk. Refrigerate the rounds until firm, about 10 minutes.
                                                                  • MAKE THE FILLING: Arrange the pineapple, mango and banana slices on the pastry rounds and scatter the strawberries and blueberries on top. Bring the pastry edges up and around the fruit, pinching firmly to form a pleated rim on each tart. Refrigerate the tarts until firm, 10 minutes.
                                                                  • Brush the tarts with the melted butter and sprinkle with sugar. Bake for 35 minutes, until the pastry is browned and the fruit is bubbling. Let the tarts cool on a rack. Serve warm or at room temperature with crème fraîche.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This tart bakes best in a cast-iron skillet.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No quick puff pastry
                                                                  • Yes No 1 firm baking apple
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp regular brandy
                                                                  • On a lightly floured work surface, roll out an eighth of the quick puff pastry dough to about 1/8-inch thickness. Using a sharp paring knife, cut dough into a circle about 7 1/2 inches in diameter. Transfer to a parchment-lined baking sheet, and place in refrigerator to chill, about 15 minutes.
                                                                  • Preheat the oven to 425 degrees. Place the chilled pastry dough in a heavy cast-iron skillet that measures 6 1/2 inches in diameter at the bottom. Peel, core, and slice apple in half lengthwise. Using a mandoline or very sharp knife, slice apple halves widthwise into twenty-five 1/8-inch-thick slices. Arrange the slices in a neat fanned pattern, overlapping the slices and keeping them 1/2 inch in from the edge of the pastry dough; fill in the center with smaller or broken apple slices as you create the fanned-out circle.
                                                                  • Sprinkle 2 tablespoons sugar over the apple slices, and dot with 1 tablespoon butter cut into very small pieces. Place skillet in the oven, and bake until the pastry has puffed up along the edges of the pan and is golden brown, about 30 minutes.
                                                                  • Remove the skillet from the oven. Using a spatula, remove the tart from the skillet, and transfer to a plate; set aside. Add the remaining tablespoon butter to the skillet, and place over medium heat. Add the remaining 2 tablespoons sugar, and cook until the sugar dissolves and forms a light caramel, about 5 minutes. Measure brandy into a glass, then pour into the caramel; cook out the alcohol, 2 to 3 minutes.
                                                                  • Using a second plate, invert the tart so it is upside down. Return the tart to the skillet, apple side down, and cook 4 to 5 minutes, until the caramel bubbles up over the tart, and starts to look a little thick. Remove the skillet from the heat, and carefully invert the tart onto a plate large enough to catch the hot caramel as it drips out of the skillet. Serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes.

                                                                  Ingredients
                                                                  • Yes No 4 8 oz, 3/4 inch thick ribeye steaks
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Sprinkle both sides of steaks with salt and pepper. Let steaks stand at room temperature for 20 minutes.
                                                                  • Prepare grill.
                                                                  • Pat the steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Remove from grill. Cover steaks loosely with foil; let stand 5 minutes.
                                                                  Yields: 4servings (serving size: 1 steak)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup coarsely chopped parsley
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp whole grain dijon mustard
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 small lb red potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 2 cup cubed cooked chicken
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 1 10 oz, 6 cup gourmet salad greens
                                                                  • To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
                                                                  • To prepare salad, place potatoes in a saucepan; cover with water. Add 1 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
                                                                  • Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve immediately.
                                                                  Yields: 4servings (serving size: about 1 3/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  These individual apple tarts have a light, flaky crust and an apple filling that is creamy, fresh and not too sweet. They make a good dessert for a festive occasion. Bake them in the morning and refrigerate until dinner. Warm them just before serving. Use individual china or metal dishes for baking.

                                                                  Ingredients
                                                                  • Yes No 3 medium granny smith apple
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No shortening to coat pans
                                                                  • Yes No 1 16 oz frozen puff pastry
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp cinnamon
                                                                  • This apple tart recipe makes four servings.
                                                                  • To make individual tarts, use 5-inch round china or metal pans, as pictured.
                                                                  • Tip: Peeling, coring and slicing of the apples can be done in about 5 minutes using a peeler/corer/slicer that clamps to a table.
                                                                  • Preheat oven to 300F degrees on bake setting. Remove the puff pastry package from the freezer. Open and set each folded sheet on a platter or cutting board to thaw while you prepare the apples.
                                                                  • Peel, core and slice the apples. Sprinkle with lemon juice and cover tightly, so that they do not turn brown.
                                                                  • Puff pastry should have thawed enough so that you can carefully unfold it onto a cutting board. Using the individual tart pans as guides, cut circles in the pastry. Place the pastry circles in the bottom of each tart pan.
                                                                  • There should be enough pastry left to cut narrow strips to line the sides of the tart pans. Press the pastry into the sides of pans. Prick pastry with fork. If you have used a “apple, peeler, corer, slicer,” your apples will be sliced in a spiral. Cut them in half. Place apple slices in a circle around each tart pan. Sprinkle 1 Tbsp of sugar over the top of each tart. Sprinkle cinnamon over apples if desired.
                                                                  • Place tart pans on a cookie sheet and place in oven on middle rack for about 10 minutes, or until apples brown a bit. Remove from oven and place on counter. Turn up oven temperature to 350F degrees.
                                                                  • Beat the egg in a medium mixing bowl, then add the heavy cream and 4 tablespoons of sugar. Beat until thoroughly mixed.
                                                                  • Pour the cream and egg mixture into each tart pan, covering the apple. Return tarts to oven and bake for approximately 45 minutes. If a knife is inserted into the tart and it comes out clean, it is done.
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour

                                                                  Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit, and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well!

                                                                  Ingredients
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 tsp chopped thyme
                                                                  • Yes No 1/3 cup onion confit
                                                                  • Yes No 3/4 tsp balsamic vinegar
                                                                  • Yes No 4 oz brie cheese
                                                                  • Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the puff pastry. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it puffs and becomes a very light, golden brown. Cool them on a wire rack and set them aside.
                                                                  • Raise the oven heat to 425F. Toss the mushrooms with the olive oil and arrange them in a single layer on a baking sheet. Roast the mushrooms for 35 minutes, turning once, until they are deep brown. Transfer them to a cutting board and chop them coarsely. Toss the mushrooms with the salt and pepper and set them aside.
                                                                  • In a small saucepan, bring the thyme and onion confit to just steaming and remove it from the heat. Stir the roasted mushrooms and balsamic vinegar into the onion confit. Divide the mushroom mixture between the prepared pastry shells and top the pastries with the sliced Brie. Broil the pastries for 3 to 5 minutes, until the Brie melts and becomes bubbly. Serve the mushroom tartlets hot or at room temperature.
                                                                  • This roasted mushroom and Brie tartlets recipe makes 12 servings.
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve

                                                                  Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles. Steamed peas vinaigrette round out the plate.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 1 tbsp orange juice
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1/2 tsp ground fresh ginger
                                                                  • Yes No 1/4 tsp chili garlic sauce
                                                                  • Yes No 1 tbsp dark sesame oil
                                                                  • Yes No 1 large lb sea scallop
                                                                  • Yes No 4 cup soba
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/4 cup thinly sliced scallion
                                                                  • Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
                                                                  • Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
                                                                  • Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee
                                                                  • Yes No
                                                                    Minute

                                                                  This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream. It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet lemon glaze that's drizzled on top of the cake.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 tbsp dry bread crumb
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon extract
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tbsp grated lemon rind
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 8 oz carton low-fat sour cream
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Preheat oven to 350°.
                                                                  • Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
                                                                  • Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
                                                                  Yields: 18servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp golden brown sugar
                                                                  • Yes No 1 large bosc pear
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
                                                                  • Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
                                                                  • Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
                                                                  • Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 5 tbsp ice water
                                                                  • Yes No 2 pint blackberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • MAKE THE CRUST In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
                                                                  • Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
                                                                  • MAKE THE FILLING Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
                                                                  • Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
                                                                  • Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This variation on the Cosmopolitan shakes things up with the help of a little Rose’s Lime Juice.

                                                                  Ingredients
                                                                  • Yes No 2 oz absolut kurant vodka
                                                                  • Yes No 1/2 oz rose's lime juice
                                                                  • Yes No 1 oz cranberry juice
                                                                  • Yes No 1/2 oz lime juice
                                                                  • Yes No slice lime
                                                                  • Shake the vodka, Rose’s Lime Juice, cranberry juice, and fresh lime juice with ice; then strain into a chilled cocktail glass. Garnish with a slice of lime.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 4 1/2 oz champagne
                                                                  • Yes No 2 slice red plum slices
                                                                  • Fill a pint glass with ice. Add the Plum Puree, Pernod and Champagne and stir gently. Strain into a chilled flute and garnish with the plum slices.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate

                                                                  Hands-On Time: 20 min.; Total Time: 6 hr., 20 min.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb lean ground turkey
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1.25 oz chili seasoning mix
                                                                  • Yes No 1 12 oz beer
                                                                  • Yes No 1 1/2 cup frozen corn kernel
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 28 oz canned crushed tomatoes
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No toppings, cheddar cheese, red onion, fresh jalapeños
                                                                  • Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1/4 cup rosemary
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 2 lb racks of lamb
                                                                  • Yes No salt and pepper
                                                                  • In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
                                                                  • Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
                                                                  • Carve the racks in between the rib bones and transfer to plates. Serve right away.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries. It is very easy, so a beginner cook can make these successfully. It is the perfect dessert for Spring or Summer - or whenever strawberries are in season.

                                                                  Ingredients
                                                                  • Yes No 1 pint fresh, ripe strawberries
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 14 oz condensed milk
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No mint leaves garnish
                                                                  • Optional: Reserve about 4-5 diced fresh strawberries for garnish.
                                                                  • Heat the oven to 350 degrees F.
                                                                  • Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
                                                                  • With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour caramelized sugar into each of the ramekins. Set aside.
                                                                  • Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil. Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “bano Maria.”
                                                                  • Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
                                                                  • Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 red onions
                                                                  • Yes No 2 of garlic
                                                                  • Yes No 1.5kg loin of pork, the best quality you afford, rolled
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No knob 2 knobs of butter
                                                                  • Yes No 6 figs
                                                                  • Yes No 2 wine glasses of marsala
                                                                  • Yes No chicken stock
                                                                  • Yes No 3 tbsp 3 tablespoons crème fraîche
                                                                  • This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Nutty Okra
                                                                   42 m

                                                                  Pulse the peanuts in a food processor for easy chopping.

                                                                  Ingredients
                                                                  • Yes No 1 lb okra
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1 cup all purpose baking mix
                                                                  • Yes No 1/2 cup diced salted dry roasted peanuts
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No peanut oil
                                                                  • Toss okra with salt, and let stand 20 minutes. Add egg white, stirring to coat. Stir together baking mix and next 2 ingredients in a large bowl. Add okra, tossing to coat; gently press peanut mixture onto okra, shaking off excess.
                                                                  • Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 375°. Fry okra, in batches, 2 to 4 minutes or until golden; drain on paper towels.
                                                                  • *1 (16-oz.) package frozen cut okra, thawed, may be substituted.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                  • Total Time: 42 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper