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                                                                  Ingredients
                                                                  • Yes No 6 oz pancetta
                                                                  • Yes No 16 large garlic clove
                                                                  • Yes No 4 lemon
                                                                  • Yes No 2 tbsp chopped rosemary
                                                                  • Yes No 1 tbsp red bell pepper
                                                                  • Yes No 1 tbsp ground fennel seed
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No one 18 lb bone in fresh ham
                                                                  • Preheat the oven to 325°. In a food processor, process the pancetta until finely ground. Transfer the pancetta to a plate. Add the garlic, lemon zest, rosemary, red pepper, fennel, black pepper, 2 teaspoons of salt and the olive oil to the food processor and pulse until the garlic is finely chopped. Add the pancetta and pulse until the paste is well blended.
                                                                  • Set the ham skin side down on a work surface. Using a sharp knife, slash the meat at regular intervals. Season the meat lightly with salt. Spread the spice paste all over the meat and in the slashes. Fold the leg back together and with long, thick bamboo skewers, thread the leg closed at 2-inch intervals to keep the leg sealed. Set the leg skin side up. Cut a crosshatch pattern in the skin and fat. Season the skin and fat generously with salt and transfer the ham to a large roasting pan.
                                                                  • Bake the ham in the lower third of the oven for 2 hours and 45 minutes, rotating the pan twice. Increase the oven temperature to 375° and continue to roast the ham for about 2 hours longer, rotating the pan twice. The ham is done when an instant-read thermometer inserted in the thickest part of the meat registers 170° and the skin is very crisp. Transfer the ham to a carving board to rest for 25 to 30 minutes.
                                                                  • Pour the pan juices into a small saucepan and skim off the fat; keep warm.
                                                                  • Carve the ham into 1/3-inch-thick slices and serve with the crunchy skin. Pass the warm pan juices at the table.
                                                                  Yields: 13
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 cup chopped yellow squash
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 6 fresh squash blossoms
                                                                  • Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: about 3/4 cup soup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sieve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup diced shallot
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 1 cup couscous
                                                                  • Yes No 1 1/4 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots and curry powder; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth, currants, and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  that we had somehow managed not to eat.

                                                                  Ingredients
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 2 tbsp ice water
                                                                  • Yes No 1 lb cipollini onions
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 lb cultivated mushrooms
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 3/4 cup ricotta cheese
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • Yes No 1/4 cup chives
                                                                  • Yes No 1 egg white
                                                                  • Yes No 1/4 cup cream
                                                                  • Yes No 1/4 cup parmesan cheese
                                                                  • Yes No small inch bowl egg white, cream and parmesan, pour mixture evenly over top of onion and mushroom filling

                                                                  , who scoured her grandmother's cookbook for this bar recipe and graciously shared it with us. The other is my own grandmother, who I'm pretty sure has been holding out on me all the times I've asked about the recipe in the past. After one final plea, I received her recipe in the mail. And guess what - it was nearly identical to greenandlean's! Maybe our grandmothers went to the same church. I made a few tweaks here and there and the result is just as good as I remember it: creamy tangy filling with chewy raisins and a crisp cookie crust. Without further ado, here's the recipe: Sour Cream Raisin Bars Makes one 9x13 pan of bars

                                                                  Ingredients
                                                                  • Yes No makes one 9x13 pan of bars
                                                                  • Yes No 2 cup raisin
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 4 egg yolk
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 cup sour cream

                                                                  These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.

                                                                  Ingredients
                                                                  • Yes No 12 10 to 12 inch long lollipop stick
                                                                  • Yes No 1 24 oz chocolate flavor moonpies
                                                                  • Yes No 1 14 oz orange candy
                                                                  • Yes No 1 zip top plastic bag
                                                                  • Yes No scissors
                                                                  • Yes No waxed paper
                                                                  • Yes No halloween candies
                                                                  • Yes No halloween sugar cake decorations
                                                                  • Yes No decorator icing
                                                                  • Yes No ribbon
                                                                  • Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
                                                                  • Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
                                                                  • Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
                                                                  • Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 lb mussel
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/2 lb baby squid, bodies rings
                                                                  • Yes No 1 lb angel hair pasta
                                                                  • Yes No 1 small lb zucchini
                                                                  • In a large, deep skillet, combine 2 tablespoons of the olive oil with the minced garlic, oregano and panko and cook over moderate heat, stirring constantly, until golden and fragrant, about 7 minutes. Season the crumbs with salt and scrape them onto a plate; wipe out the skillet.
                                                                  • In the same skillet, heat the remaining 1/4 cup of olive oil with the sliced garlic and crushed red pepper until fragrant, about 30 seconds. Add the mussels and white wine. Cover and cook until the shells have opened, about 5 minutes; discard any mussels that don't open. Add the squid to the skillet and cook just until firm, 1 minute. Using a slotted spoon, transfer the seafood to a large bowl.
                                                                  • Meanwhile, in a large pot of boiling salted water, cook the pasta until barely al dente. Drain; reserve 1/2 cup of the cooking water.
                                                                  • Add the pasta to the skillet, along with the cooking water and the zucchini. Add the seafood and any accumulated juices and toss over moderate heat until the zucchini is cooked, about 1 minute. Transfer the pasta and seafood to bowls. Drizzle with olive oil and sprinkle with the seasoned crumbs. Serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Grant Achatz's favorite comfort food is a simple roasted chicken. To give the bird extra flavor, he rubs garlicky butter under the breast skin and packs the cavity with more garlic, plus thyme sprigs and lemon quarters. After the chicken is cooked, he uses the juices to make an intensely flavored sauce that's delicious with the bird and the hearty pierogies that go with it.

                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 1/2 tsp chopped thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 4 1/4 lb chicken
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup water
                                                                  • Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.
                                                                  • Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.
                                                                  • Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 4 1 lb medium green tomato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 2 cup pineapple
                                                                  • Yes No 2 whole pork tenderloin
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Combine tomatoes, onion, lemon juice and olive oil in a large bowl. Stir in pineapple, cover and chill until ready to serve. (Can be made up to 1 day ahead. Keep covered and refrigerated.) Makes about 4 cups.
                                                                  • Preheat a gas grill to medium-low. Make small incisions all over tenderloins with a sharp paring knife and insert slices of garlic until well studded. Season with salt and pepper. Oil grates and grill pork, turning often, until a meat thermometer inserted at thickest part of tenderloin reaches 160°F and tenderloin is lightly browned on outside and shows no pink color inside, about 45 minutes. Remove pork to a cutting board and let rest for 10 minutes.
                                                                  • Season green tomato-pineapple salsa with salt and pepper. Serve cold with thin slices of pork.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grill
                                                                  Ingredients
                                                                  • Yes No 2 oz spanish green olives, pitted
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No pinch crushed red chili pepper
                                                                  • Yes No 1 1/2 tsp extra virgin olive oil
                                                                  • Yes No eight 1 lb slice thick slices peasant bread from a 1 pound
                                                                  • Yes No 6 oz young mahón
                                                                  • Yes No 3 oz serrano ham of all fat
                                                                  • In a bowl, combine the olives with the garlic, parsley, lemon juice, crushed red pepper and 1 1/2 teaspoons of olive oil.
                                                                  • Preheat a grill pan or panini press. Arrange the bread slices on a work surface and brush one side of each slice with olive oil. Turn the oiled sides of the bread face down. Spread the olive tapenade on four slices of the bread. Top with the sliced Mahón cheese and lomo ham and close the sandwiches with the remaining slices of bread. Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese is melted, 5 to 6 minutes. Transfer the ham-and-cheese sandwiches to a cutting board, halve and serve at once.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No lb 1¾ lbs ground pork, the best
                                                                  • Yes No quality you afford
                                                                  • Yes No 1 tsp 1 teaspoon dried sage
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 onions
                                                                  • Yes No 3 cloves garlic
                                                                  • Yes No bell peppers
                                                                  • Yes No 6 green chiles
                                                                  • Yes No 4, ripe red tomatoes
                                                                  • Yes No 1 romaine lettuce, leaves
                                                                  • Yes No small a of fresh mint
                                                                  • Yes No 4 scallions
                                                                  • Yes No 1 flour tortillas
                                                                  • Yes No 1 lime
                                                                  • Yes No yogurt
                                                                  • This green chili is so delicious, simple to make, and a total pleasure to eat. In England, we’re sort of brainwashed into thinking of chili as just being chili con carne, but this iscompletely different and I absolutely love it. I think it’s cleaner, braver, and fresher than your average chili. You can make your own flatbreads (see page 139) or use tortillas, or you can even serve with chapatis or naans instead.Put a large saucepan on a high heat and add a little olive oil. Add the ground pork, dried sage, and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, bell peppers, and chiles, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and thinly slice your scallions.When you’re ready to serve your chili, warm your tortillas in the oven at 350°F for a few minutes or in a dry pan for 30 seconds. Taste your dense chili. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half of your chopped mint.Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chili on top of each one. Top with your chopped lettuce and a dollop of yogurt. Sprinkle over the rest of your mint and the scallions and serve right away with some cold beers.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The meat-and-potatoes combo is perhaps the ultimate in comfort food, but it can get boring quickly. Switch things up with this creamy noodle-sausage bake—it’s easy enough for a weeknight meal but refined enough to serve to company. What to buy: Bockwurst is a mild, fresh veal-and-pork sausage flavored with herbs. It is widely available at grocery stores and butcher shops. If you can’t find it, just use your favorite fresh sausage. Celery root, also known as celeriac, is a knobby-looking root that can be found in gourmet grocery stores and at farmers’ markets. It imparts a sweet, vanilla-like flavor to this dish. If you can’t find it, go ahead and use regular celery. This recipe was featured as part of our Oktoberfest Food photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 24 oz fresh bockwurst sausage
                                                                  • Yes No 2 cup celery root, also known as celeriac
                                                                  • Yes No 2 cup yellow onion
                                                                  • Yes No 16 oz crimini mushroom (baby portobello)
                                                                  • Yes No a cup sweet white wine
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 4 tsp dijon mustard
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil over high heat. When it boils, add egg noodles and cook for half of the time indicated on the package. Drain and set aside in a large bowl.
                                                                  • Melt butter in a large frying pan over medium heat. When the foaming subsides, add sausages and cook until browned all over, about 10 minutes. Remove to a plate and set aside.
                                                                  • Add celery root and onion to the pan and season with salt and freshly ground black pepper. Cook until just starting to soften, about 5 minutes.
                                                                  • Increase heat to medium high, add mushrooms, and cook, stirring rarely, until just starting to brown, about 8 minutes. Add wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes. Sprinkle mixture with flour and cook, stirring constantly, until flour is well incorporated. Add chicken broth and mustard, stir to incorporate, and bring to a simmer.
                                                                  • Remove from heat and pour in cream. Add sauce to noodles and stir until evenly coated. Taste and season with salt and freshly ground black pepper as desired.
                                                                  • Transfer to a 13-by-9-inch baking dish and nestle reserved sausages in noodles. Cover with foil and bake until sauce is bubbling, about 20 minutes. Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

                                                                  This quick, uncomplicated skillet dessert makes the most of fresh peaches.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 6 2 1/2 lb peach
                                                                  • Yes No 1/3 cup brandy
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
                                                                  • Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe goes with Easy Pork Grillades Over Panko-Crusted Grits Patties

                                                                  Ingredients
                                                                  • Yes No 2 cup uncooked stone ground grits
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 cup grated parmesan cheese
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 1/2 cup panko bread crumb
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Bring grits, salt, and 6 cups water to a boil in a large heavy saucepan over medium heat, stirring constantly. Reduce heat to low; simmer, stirring frequently, 20 to 25 minutes or until very thick. Remove from heat; stir in Parmesan cheese until melted.
                                                                  • Spoon grits into a 13- x 9-inch pan lined with heavy-duty plastic wrap; spread in an even layer. Cool 15 minutes. Place a dry paper towel over grits, and cover with plastic wrap. Chill 2 hours or until very firm.
                                                                  • Preheat oven to 425°. Turn chilled grits out onto a cutting board; remove plastic wrap and paper towel, and cut grits into 12 squares.
                                                                  • Whisk together egg and 2 Tbsp. water in a bowl. Combine panko and, if desired, ground red pepper in a shallow dish. Dip grits patties into egg wash; dredge in panko mixture. Place grits patties on a baking sheet coated with cooking spray.
                                                                  • Bake at 425° for 25 minutes or until lightly browned.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded turkey breast
                                                                  • Yes No 1 cup spinach
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 1 lb italian cheese flavored thin pizza crust
                                                                  • Yes No 1/2 cup light alfredo sauce
                                                                  • Yes No 3/4 3 oz cup shredded fontina cheese
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Preheat oven to 450°.
                                                                  • Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
                                                                  Cuisine:YesNorome
                                                                  Yields: 6servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                  • Yes No
                                                                    contadina
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli
                                                                  • Yes No
                                                                    Contadina
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 oz orange juice
                                                                  • Yes No 1 oz lime juice
                                                                  • Yes No 2 oz club soda
                                                                  • Yes No 1 wedge orange
                                                                  • Fill a cocktail shaker with ice. Add the Strega, orange juice and lime juice and shake well. Strain into an ice-filled rocks glass. Top with the club soda and garnish with the orange wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  Ingredients
                                                                  • Yes No 5 cup homemade stock
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 carrot
                                                                  • Yes No 1 tsp sage leaves, dried
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 2 1/4 lb bone in chicken breasts
                                                                  • Yes No 3/4 lb dumpling
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp flour
                                                                  • In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
                                                                  • Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
                                                                  • In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
                                                                  Yields: 4
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir

                                                                  Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.

                                                                  Ingredients
                                                                  • Yes No 3 slice bread
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 5 oz arugula leaves
                                                                  • Yes No 2 cup chopped roasted chicken
                                                                  • Yes No 5 basil
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Preheat oven to 400°. Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet. Bake at 400° for 12 to 15 minutes or until golden brown.
                                                                  • Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 22 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies: Form the dough into two (8-inch) round logs, and chill; slice the chilled logs into 1/8-inch rounds, and bake at 350° for 8 minutes or just until set and golden.

                                                                  Ingredients
                                                                  • Yes No 10 1/10 oz all purpose flour
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tbsp water
                                                                  • To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1 1/2 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Roll each portion of dough to a 1/8-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies. Place cookies 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack.
                                                                  • To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Spoon the mixture into a zip-top plastic bag. Snip a small hole off the corner of the bag. Pipe icing onto the cookies as desired.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 12(serving size: 2 cookies)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  Fresh sliced peaches make a nice accompaniment to this dish. Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.

                                                                  Ingredients
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 12 slice bread
                                                                  • Yes No 1 pint blueberry
                                                                  • Yes No 8 large egg
                                                                  • Yes No 3 cup half and half
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 2 tbsp dark corn syrup
                                                                  • Yes No 1 thick cup rolled oat
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No peach
                                                                  • Yes No blueberry
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1/3 cup spiced rum
                                                                  • Yes No 3 tsp corn starch
                                                                  • Preheat the oven to 350 degrees. Coat a 9x12 glass baking dish with butter or vegetable oil.
                                                                  • Toast the pecans in a single layer on rimmed baking sheet in the oven for 15 minutes. Set aside.
                                                                  • Cut the bread into 1-inch cubes and layer evenly in baking dish. Sprinkle blueberries on top.
                                                                  • Combine the eggs, half & half, sugar, vanilla, and cinnamon in a blender for about 5 seconds. (If mixing in a stand mixer, beat for 2 minutes on medium-high.) Pour the mixture over bread.
                                                                  • For the syrup: Combine the cream, sugar, maple syrup, and ⅓ cup rum in a medium saucepan and bring to a slow boil over low heat. Dissolve the corn starch in the remaining 3 tablespoons of rum. Whisk in the cornstarch mixture, lower the heat, and cook for another 2 minutes, until thickened. Remove from the heat and serve warm. When cool, store in the refrigerator for a few days or freeze for up to 3 weeks. Simply reheat in the microwave on low to warm.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don't skimp on the lime wedges or cilantro: "The sour juice protects the respiratory system in the early spring," Su-Mei Yu says, "and cilantro helps when you're congested."

                                                                  Ingredients
                                                                  • Yes No 12 oz soba noodles
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp tamari
                                                                  • Yes No 1 tsp agave syrup
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tsp finely grated lime zest
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No salt
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No lime
                                                                  • Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup. Add the noodles and toss.
                                                                  • In a skillet, heat 1 tablespoon of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes. Transfer the garlic to the paper towels.
                                                                  • Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil. Stir in the shrimp and season with salt. Grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
                                                                  • Arrange the noodles on a large platter. Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic. Arrange the shrimp on top and serve with lime wedges alongside.
                                                                  Cuisine:YesNothai
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Happy Valentine's Day, dear Kitchn readers. I know some of us love to hate this Hallmark holiday, but it can also prompt us to take a moment to acknowledge and be thankful for the ones we care for. I can't think of a better way to show my love than in the kitchen. After all, food is love.

                                                                  Ingredients
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp fresh rosemary needles
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 lb bone in pork loin
                                                                  • Yes No 1 red wine
                                                                  • Yes No 4 tbsp dijon mustard
                                                                  • Yes No 4 tbsp low-sodium soy sauce
                                                                  • Yes No pan drippings from roast
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No mini process garlic and rosemary needles in a food processor until, add olive oil, salt, and pepper and continue pulsing until, rub the marinade on both sides of the pork loin and refrigerate overnight
                                                                  • Yes No
                                                                  • Remove pork loin from refrigerator about an hour before cooking. Add a little more olive oil and salt to pork if desired.
                                                                  • Preheat oven to 375°. Place pork loin fat side up in baking pan. Cook until an instant-read thermometer reaches 135° (approximately one hour and fifteen minutes). Remove from oven and tent with foil. Allow to rest while making pan sauce. (The internal temperature will continue to rise to about 145°.)
                                                                  • Slice the roast crosswise between the bones. Serve with Dijon-red wine sauce and a side of roasted root vegetables.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Freeze leftover fruit to use in shakes, smoothies, or any blended treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 cup frozen strawberry
                                                                  • Yes No 2 banana
                                                                  • Yes No 3/4 cup non-fat milk
                                                                  • Yes No 1/4 cup crushed crushed ice
                                                                  • Yes No 1/4 cup honey
                                                                  • Process all ingredients in a blender until smooth. Serve immediately.
                                                                  Yields: 5cups (serving size: 1 cup)
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve

                                                                  Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.

                                                                  Ingredients
                                                                  • Yes No 1 tsp whole allspice berry
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 cup water
                                                                  • Yes No dash salt
                                                                  • Yes No dash sugar, granulated
                                                                  • Yes No 2 2 1/4 teaspoons dry yeast
                                                                  • Yes No 4 3/4 cup bread flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 large egg yolk
                                                                  • Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.
                                                                  • Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.
                                                                  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
                                                                  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 20servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup instant polenta
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup shredded sharp cheddar cheese
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 scallions, white and light green parts
                                                                  • Yes No 1 small celery rib
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 lb smoked ham
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Preheat the oven to 425°. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.
                                                                  • Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.
                                                                  • In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8sandwiches
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Ingredients
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup whole grain mustard
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No one 3 lb boneless pork loin roast, of all fat
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 16 large shallot
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 12 garlic clove
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.
                                                                  • Preheat the oven to 350°. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.
                                                                  • In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°
                                                                  • Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/4 cup lentil
                                                                  • Yes No 1/4 cup wild rice
                                                                  • Yes No 1 cup spinach
                                                                  • Yes No 1/2 cup sliced green bell pepper
                                                                  • Yes No 1 scallion
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Separately, cook the lentils and wild rice according to the package directions. Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until wilted, 1 to 2 minutes. Transfer to a plate. Spoon the warm rice and lentils over the steamed spinach. Top with the bell pepper, scallion, oil, and black pepper.
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam

                                                                  Baked Egg Custard Tart is an all-time classic British food. As a child I have fond memories of my mum baking Egg Custard Tarts for Sunday tea. A Baked Egg Custard Tart is so quick and easy to make and is delicious eaten slightly warm, with a slightly wobbly center or left to go cold when the tart will be more firm. At home we always called this tart an Egg Custard but you will also hear it called Custard Tart, Custard Pie, or Baked Egg Custard.

                                                                  Ingredients
                                                                  • Yes No 6 150g oz all purpose/plain flour
                                                                  • Yes No pinch salt
                                                                  • Yes No an oz equal mix of butter and lard
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 50 gram oz super fine /caster sugar
                                                                  • Yes No 1 570 milliliter pint light / single cream
                                                                  • Yes No ½ tsp vanilla extract
                                                                  • Yes No ½ whole nutmeg
                                                                  • Heat the oven to 425°F/220°C/Gas 7 Make the Pastry Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. The Filling Gently roll the pastry and line a 1½"/4 cm deep, x 7"/18 cm base tart tin. Be careful not to over stretch the pastry whilst rolling or the it may crack in the oven. Brush the pastry all over with a little of the beaten egg. This will help seal the pastry during cooking. In a large bowl beat the eggs and egg yolks lightly with the sugar. Warm the cream to a gentle simmer, then pour slowly over the beaten eggs, stirring constantly. Be careful not to overheat the cream or it will curdle the eggs. Add the vanilla extract. Pour the egg and milk mixture through a sieve into the pastry case. Sprinkle over the grated nutmeg. Place the tart onto a baking sheet and bake in the center of the preheated oven for 10 minutes to brown the pastry. Lower the temperature to 350°F/180°C/Gas 4 and continue cooking for a further 20 minutes or until the custard is set.
                                                                  Cuisine:YesNobritish
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    clingfilm

                                                                  Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.

                                                                  Ingredients
                                                                  • Yes No 24 large shrimp
                                                                  • Yes No 1/2 cup mojo de ajo
                                                                  • Yes No 24 6 inch bamboo or wooden skewer
                                                                  • Yes No coarse garnishes, lime, fresh cilantro sprigs, sea salt
                                                                  • Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
                                                                  • Meanwhile, soak wooden skewers in water 30 minutes.
                                                                  • Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
                                                                  • Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb boneless chuck steak
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 tsp dark brown sugar
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 12 oz guinness stout
                                                                  • Yes No 2 lb baking potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup non-fat milk
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/4 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
                                                                  • To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
                                                                  • Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    guinness
                                                                    Brands:
                                                                  • Yes No
                                                                    Guinness
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup cubed sweet potato
                                                                  • Yes No 3/4 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup coarsely chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup corn kernel
                                                                  • Yes No 3/4 cup drained black beans in can
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/4 cup minced cilantro
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 3/4 cup canned fat free refried beans
                                                                  • Yes No 8 8 inch flour tortilla
                                                                  • Yes No 1/2 cup non-fat sour cream
                                                                  • Yes No 1/2 cup salsa
                                                                  • Yes No 4 tsp chopped cilantro
                                                                  • Preheat oven to 350°.
                                                                  • Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.
                                                                  • Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Vincent prepares a spectacular seafood pasta. We've adapted his recipe to be easier for the home cook. You can ask your fish market to steam the lobster; save shells for Lobster Sauce, if desired. Prep: 25 minutes; Cook: 2 hours, 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 lb lobster
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 large scallop
                                                                  • Yes No 8 large shrimp
                                                                  • Yes No baby octopus
                                                                  • Yes No 8 oz spaghetti
                                                                  • Yes No lobster sauce
                                                                  • Yes No garnishes, sea beans, fennel fronds
                                                                  • Cook lobster in boiling salted water 15 minutes. Remove from water; cool slightly. Remove meat from claws. Remove meat from tail, and slice into medallions; chill until ready to use.
                                                                  • Heat olive oil in a large skillet over medium-high heat. Sprinkle scallops and shrimp with salt and pepper; sauté 2 minutes on each side. Add Poached Baby Octopus and lobster; cook 1 minute or until heated through, adding more oil if necessary.
                                                                  • Combine seafood mixture and pasta, and divide among 4 plates. Spoon Lobster Sauce on and around pasta. Garnish, if desired.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp raw almonds
                                                                  • Yes No 1 cup coconut water
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup frozen strawberry
                                                                  • Yes No 2 dried white figs
                                                                  • Yes No 1/2 tsp agave nectar
                                                                  • Yes No pinch cinnamon, ground
                                                                  • In a blender, puree the almonds with the coconut water and salt until smooth. Strain the almond milk through a fine sieve. Rinse out the blender. Add the strawberries to the blender with the figs, agave nectar, cinnamon and the almond milk and puree. Pour into a tall glass and serve.
                                                                  Yields: 1
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  You can also make this in a deep-dish pie pan instead of individual ramekins. Baking time may be longer; start with 20 minutes and check every 5 after that. Prep: 20 minutes, Cook: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 4 cup blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No sour cream ice cream
                                                                  • Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.
                                                                  • Preheat oven to 400°.
                                                                  • Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.
                                                                  • Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).
                                                                  • Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.
                                                                  • Place ramekins on a baking sheet, and place in oven. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6individual pot pies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min. You can make this recipe up to two days before serving. Prepare as directed through Step 2; cover and chill overnight. Then take to work and store in a refrigerator until ready to heat as directed.

                                                                  Ingredients
                                                                  • Yes No 1 8.8 oz ready to serve whole grain medley rice
                                                                  • Yes No 1/2 cup black beans in can
                                                                  • Yes No 1/4 cup shredded fully cooked pork roast au jus
                                                                  • Yes No 2 tbsp cuban salsa verde
                                                                  • Remove 3/4 cup rice from ready-to-serve pouch. Reserve remaining rice for another use.
                                                                  • Layer rice, beans, pork, and salsa, in this order, in a microwave-safe plastic container.
                                                                  • Cover with lid; lift 1 corner to allow steam to escape. Microwave at HIGH 1 to 2 minutes or until thoroughly heated. Stir before serving.
                                                                  • *1 (8.8-oz.) package ready-to-serve brown rice may be substituted.
                                                                  • Note: For testing purposes only, we used Uncle Ben's Ready Whole Grain Medley Brown & Wild and Hormel Fully Cooked Pork Roast Au Jus.
                                                                  • Note: Nutritional analysis includes 2 Tbsp. Cuban Salsa Verde.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 1serving
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                    Equipment:
                                                                  • Yes No
                                                                    uncle ben
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    hormel
                                                                    Brands:
                                                                  • Yes No
                                                                    Uncle Ben's
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Hormel

                                                                  "In my family, fruit is just an excuse for lots of topping, so I've devised what I call a crispy crumble. As the divide between what constitutes a crisp versus a crumble is totally murky, I've given up attempting a definition and simply combined the two toppings for my take on an old-fashioned favorite." Bake the crumble on a parchment paper- or foil-lined baking sheet to catch any fruit that may bubble over.

                                                                  Ingredients
                                                                  • Yes No 6 large peach
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/2 tsp grated ginger
                                                                  • Yes No 2 tbsp minute tapioca
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup firmly packed dark brown sugar
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3/4 cup old fashioned oats
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No crisp topping
                                                                  • Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.
                                                                  • Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The flavor of an alfajor cookie translated into a cool summer treat - an ice cream sandwich. Soft chocolate cookies surround a sweet filling of caramel dulce de leche ice cream and fudge.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp cocoa powder
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp pisco
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 recipe of dulce de leche ice cream
                                                                  • Yes No 1/2 cup chocolate fudge sauce
                                                                  • Preheat oven to 350 degrees. Line 2 8-inch square baking pans with aluminum foil, letting the foil overhand the sides of the pans. Whisk together the cornstarch, flour, salt, baking powder, and cocoa. Melt the chocolate in the microwave, at 10-15 second intervals on half power, stirring each time until melted. Set aside to cool briefly. In the bowl of a standing mixer, cream together the butter and the sugars until smooth and fluffy. Stir in the chocolate until incorporated. Stir in the egg, vanilla, and pisco until well mixed. Stir in the dry ingredients until well mixed. Spread half of the batter into each of the prepared baking pans, lining the bottom of the pans with a smooth layer. Bake for 10-15 minutes, until just barely firm to the touch. Remove from the oven and cool completely. Prepare half a batch of dulce de leche ice cream with salted pecans (see recipe here ). Freeze ice cream for at least one hour, then fold in the salted pecans and spread ice cream over the cookie layer in one of the baking pans. Spoon the chocolate fudge sauce on top of the ice cream, and use a knife to swirl it gently into the ice cream. Remove the other cookie layer from its pan and place it on top of the ice cream. Cover ice cream sandwich with foil and return to the freezer for at least 3 hours. When ready to serve, lift sandwich out of the pan, and cut into squares. Or use an empty can or large biscuit cutter to make round ice cream sandwiches.
                                                                  • Prep Time: 4 hours
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This pasta sauce takes minutes to cook. What?s great about this recipe for beginner cooks is that once you?ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I?ve given you some ideas to get started.

                                                                  Ingredients
                                                                  • Yes No 2 cloves of garlic
                                                                  • Yes No 1 fresh red chile
                                                                  • Yes No small a of fresh basil
                                                                  • Yes No sea salt and freshly ground pepper
                                                                  • Yes No 1 lb 1 pound dried spaghetti
                                                                  • Yes No olive oil
                                                                  • Yes No 1 x 14 ounce of diced tomatoes
                                                                  • Yes No 4 oz 4 ounces parmesan cheese
                                                                  • This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.To prepare your pastaPeel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.To cook your pastaBring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.These can be added to your tomato sauce when it’s finished. Just stir in and warm through:• Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top.• A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon.• A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon.• A handful of fresh or frozen peas and fava beansThis recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 portobello mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 slice cheddar cheese
                                                                  • Yes No 4 greens
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 wheat hamburger buns
                                                                  • Preheat broiler to high and set oven rack to second-highest position. Line a baking sheet with heavy-duty foil.
                                                                  • Mist mushroom caps with cooking spray and sprinkle with salt and pepper. Place on baking sheet and broil until softened and browned, turning once, about 10 minutes total. Place a slice of cheese on rounded side of each cap and broil until cheese is bubbling.
                                                                  • Place a lettuce leaf and a tomato slice on bottom half of each bun. Top with a mushroom cap and other half of bun. Serve immediately.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1 1/2 lb salmon fillet
                                                                  • Yes No 3 tbsp sweet and salty salmon rub
                                                                  • Yes No slice lemon
                                                                  • Yes No scallion
                                                                  • Soak cedar plank in water at least 30 minutes.
                                                                  • Remove pin bones from salmon, if necessary, and coat fish evenly with rub. Cover with plastic wrap or foil, and chill until ready to grill.
                                                                  • Drain plank, and grill over medium-high heat (350° to 400°) for 3 minutes or until grill marks appear. Remove from grill. Place salmon, skin side down, on heated side of plank. Top with lemon slices.
                                                                  • Place planked salmon on grill, cover, and grill 20 minutes or until desired degree of doneness. (Check occasionally to make sure edges of plank don't ignite.) Garnish, if desired.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 23 minutes
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    cedar wood
                                                                  • Yes No
                                                                    alder wood
                                                                  • Yes No
                                                                    foil

                                                                  Use flavorful oven-roasted tomatoes or sun-dried tomatoes in this tasty chicken recipe. To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast half (boneless skin-on)
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 artichoke hearts in brine
                                                                  • Yes No 1/2 cup coarsely chopped sun dried tomatoes
                                                                  • Yes No 1 2 1/4 oz sliced ripe olives
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • *To roast tomatoes, cut plum tomatoes into wedges, sprinkle with salt and pepper, place on a foil-lined baking sheet, and roast at 250° for about 3 to 4 hours. Place chicken breast halves between sheets of plastic wrap and gently pound to a uniform thickness. Sprinkle chicken with salt and pepper then dredge lightly in flour. Preheat oven to 350°. Heat butter and olive oil over medium heat; add the chicken pieces. Brown chicken, turning to brown both sides. Add mushrooms and continue sautéing for another 2 minutes. Add remaining ingredients and bring to a boil. Simmer until reduced slightly, then cover and transfer to the oven. Bake for 20 to 25 minutes, or until chicken is cooked through. Serves 4. More Chicken Breast Recipes Chicken with Noodles and Zucchini Stuffed Chicken Breasts Vinaigrette Chicken with Mushrooms Walnut Chicken Chicken with Sugar Snap Peas Herb Baked Chicken Boursin Stuffed Chicken Skillet Chicken Rosemary Chicken Cheddar Bake Chicken Breasts with Cheese Sauce Crockpot Chicken Breasts with Creole Sauce Chicken Breasts Recipe with Almonds Easy Chicken Parmesan Chicken Breast Recipes Index Chicken Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 8 oz uncooked farfalle pasta
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 cup yellow onion
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 5 garlic clove
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Yes No 3 cup baby spinach
                                                                  • Yes No 3 tbsp parmigiano-reggiano cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3/4 3 oz cup crumbled feta cheese
                                                                  • Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
                                                                  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 ripe avocados
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 2 tbsp chopped red onion
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 1/4 tsp hot sauce
                                                                  • Yes No salt
                                                                  • Yes No 1 1 lb small round pumpernickel bread
                                                                  • Yes No 1 8 oz pretzel rods
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 orange bell pepper
                                                                  • Halve and pit avocados. Mash flesh with a fork. Stir in tomatoes, onion, lime juice, hot sauce and salt to taste. Cover with plastic wrap touching dip; refrigerate for up to 3 hours.
                                                                  • Cut a half inch from top of bread and an inch from bottom. Scoop out most of soft interior, leaving 1/2 -inch-thick sides.
                                                                  • Arrange pretzels and peppers to resemble logs and flames on a platter. Fill bread with dip; place on top. Serve immediately.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  This rich dish is perfect for a first course. The crushed amaretti cookies add some crunch and Italian zing. Special equipment: A pasta machine will make rolling out the dough easier; we like Imperia’s hand-cranked model. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

                                                                  Ingredients
                                                                  • Yes No all purpose flour
                                                                  • Yes No fresh pasta dough
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 lb butternut squash
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/2 cup crushed amaretti di saronno cookies
                                                                    To roll the pasta:
                                                                  • Set a pasta machine or the pasta attachment of a stand mixer to the widest setting (on most machines it is setting number one).
                                                                  • Lightly dust a baking sheet with flour; set aside. Cut the dough into 4 equal pieces, set 1 piece aside to roll, and cover the remaining pieces with plastic wrap.
                                                                  • Flatten the dough into a disk and pass it through the pasta machine. Fold the dough in thirds lengthwise and press down to seal. Pass the dough through the machine again beginning with the short (i.e., unfolded) side, repeat folding and passing through the machine one more time, then pass the dough through the machine twice without folding. (If the dough or machine becomes sticky, lightly dust with flour and proceed.)
                                                                  • Without folding, continue passing the dough through the machine twice per setting, narrowing the setting each time until the dough is thin enough to see the outline of your hand through (usually setting number seven). Dust the pasta sheet with flour on both sides and cut it in half widthwise. Fold each piece in thirds and place them on the prepared baking sheet. Cover with plastic wrap.
                                                                  • Repeat the process with the remaining 3 pieces of dough.
                                                                  • Cut each folded pasta sheet into 1-inch-thick strips lengthwise. Unfold the strips, place them on the baking sheet, and toss lightly with flour. Cover with plastic wrap and refrigerate while you prepare the sauce.
                                                                    For the sauce:
                                                                  • Bring a large pot of generously salted water to a boil over high heat.
                                                                  • Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.
                                                                  • Add the squash, thyme, and pepper and sauté, stirring occasionally, until the squash is starting to brown and just gives way when pierced with a knife, about 10 minutes. Pour in the cream, stir to coat the vegetables, and bring to a boil. Stir in the cheese and simmer for 2 minutes.
                                                                  • Add the reserved pasta to the boiling water and cook until al dente, about 1 to 2 minutes. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pasta and sauce from heat and toss with tongs to coat the pasta. Add the reserved pasta water by the tablespoon to reach the desired sauce consistency. Season with salt and freshly ground black pepper. Garnish with amaretti cookies (if using).
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 5servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Individual tartlets are ideal for entertaining and this recipe is like an elegant version of a banana cream pie with a sweet chocolate crust.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 5 oz bittersweet chocolate
                                                                  • Yes No 2 1/4 cup milk
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup crème fraiche
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 2 12 oz ripe banana
                                                                  • Yes No chocolate
                                                                  • In a food processor or a bowl, whirl or mix flour, 1/4 cup sugar, cocoa, and 1/4 teaspoon salt until blended. Whirl in butter, or rub in with a pastry cutter or your fingers, until well blended. Add whole egg and whirl or mix just until dough starts to come together in a ball.
                                                                  • Scrape dough out onto a well-floured board and knead briefly to bring together. Divide into six equal pieces. With well-floured hands, press a piece of dough evenly over bottom and up sides of each of six 4-inch tartlet pans with removable rims. Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).
                                                                  • Place baking sheet with tartlet pans directly into a 350° regular or convection oven (do not thaw). Bake until the crusts feel dry to the touch, 15 to 18 minutes. Cool in pans on a rack for 10 minutes, then remove pan rims and gently loosen crusts from pan bottoms with the tip of a sharp knife. Set crusts on rack to cool completely.
                                                                  • Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil. Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.
                                                                  • In a 3- to 4-quart pan over medium heat, whisk 6 tablespoons sugar into milk; bring just to a simmer, stirring often. In a small bowl, whisk cornstarch into egg yolks. Whisk about 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture back into milk mixture. Stir constantly until simmering, then cook, stirring often, until very thick, about 1 minute. Stir in melted chocolate and vanilla. Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).
                                                                  • In a bowl, with a mixer on high speed, whip crème fraîche, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.
                                                                  • Spread a generous 1/4 cup chilled chocolate mixture in the bottom of each tartlet shell. Top with 6 to 8 banana slices (about a third of a banana per tartlet). Spread about 3 tablespoons more chocolate mixture over bananas in each tartlet to cover. Mound about 1/3 cup whipped cream mixture on each tartlet. Garnish with chocolate curls (see notes). Serve immediately or chill, uncovered, up to 4 hours.
                                                                  • Nutritional analysis per tartlet.
                                                                  Yields: 64-inch tartlets
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 7 blackberry
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz bourbon
                                                                  • Yes No 1 oz lime juice
                                                                  • Moisten the outer rim of a coupe with the lime wedge and coat lightly with sugar. In a cocktail shaker, muddle the blackberries. Add ice and all of the remaining ingredients and shake well. Double strain into the coupe.
                                                                  Cuisine:YesNokentucky
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat

                                                                  While at my daughter's church choir Christmas party, I was talking to the other mothers about homemade gifts. One mother said she always gives her neighbors Dark Chocolate Chess Pies. Of course, my initial thought was "I want to be her neighbor." My next one naturally was to get her recipe. Many thanks again to Josie for sharing her recipe for this exquisitely delicious pie. All About Chess Pies Chess Pie Recipes How to Make a Chess Pie with Photo Instructions

                                                                  Ingredients
                                                                  • Yes No 2 9 inch inch unbaked pie crusts in glass baking dishes
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 6 oz dark chocolate
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 6 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 12 oz evaporated milk
                                                                  • Yes No cream
                                                                  • Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F. In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes. Evenly divide filling between the 2 pie pans. Bake for 30 minutes. Makes 2 Pies. (One to share and one to eat?) Serve with whipped cream. Try These Other Dark Chocolate Recipes Dark Chocolate Chip Bundt Cake Dark Chocolate Molten Lava Cakes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 all you classic pie crust
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 4 8 cup medium golden delicious apple
                                                                  • Yes No 2 cup frozen raspberry
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 tbsp quick cooking tapioca
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Make pastry as directed, pulsing in 2 Tbsp. sugar with flour and salt. Form dough into 2 disks. Wrap in plastic; chill for at least 1 hour.
                                                                  • Preheat oven to 400ºF; place rack in bottom third of oven. Line a baking sheet with foil. Make filling: In a bowl, toss together apples, raspberries, lemon zest and juice, tapioca, vanilla, cinnamon and 1/2 cup sugar.
                                                                  • Roll out each dough disk into 12-inch circle. Transfer 1 to a 9-inch pie plate. Trim edges. Spoon in filling. Place second disk over filling. Trim edges, leaving a 1-inch overhang. Fold top edges under; crimp to seal. Cut vents in top. Lightly brush crust with beaten egg; sprinkle with 2 Tbsp. sugar. Place on baking sheet; bake until filling bubbles and crust is golden, about 1 hour. Let cool before serving.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These delicious cinnamon rolls are easy to make with the help of your bread machine.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp powdered milk
                                                                  • Yes No 1 1/2 tsp yeast
                                                                  • Yes No filling:
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No icing
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Add ingredients according to manufacturer's suggested order and set on dough cycle. Turn onto lightly floured board. Roll out to a rectangle about 10 X 18 inches. Brush with melted butter; sprinkle with cinnamon-sugar mixture and pecans, if used. Starting at long end, carefully roll up; pinch seams together. Measure and cut 1-inch slices. Place cut side up on a buttered baking sheet. Cover with a slightly dampened towel and let rise in a warm place for about 45 minutes to 1 hour. Bake at 375° for 15 minutes, or until browned. Drizzle with the icing (below), or your own favorite glaze or icing. Icing: Melt butter in a medium saucepan; add hot water and vanilla. Remove from heat then stir in confectioners' sugar. Add more hot water, 1/2 to 1 teaspoon at a time, until desired consistency. More Bread and Cinnamon Roll Recipes Easy Cinnamon Biscuits Hot Cross Muffins Pull-Apart Breakfast Rolls Dottie's Quick and Easy Cinnamon Rolls Old-Fashioned Cinnamon Rolls Cinnabon-Style Cinnamon Rolls Easy Apple Cinnamon Rolls Cinnamon Rolls Recipe Orange Marmalade Buns Cream Filled Doughnuts Chocolate Doughnuts Mashed Potato Doughnuts French Market Doughnuts Raisin Bread Basic White Yeast Bread Oatmeal Bread Grandma's Oatmeal Bread Beer Cheese Bread Honey Buttermilk Bread Bread Machine Oatmeal Bread Bread Machine Sweet Potato Bread Dill Casserole Bread Cinnamon Buns Spiced Date Bread, Bread Machine Jalapeno Bread, Bread Machine Sally Lunn Bread Garlic Parsley Bread Yeast Breads and Rolls Cinnamon Rolls, Sweet Rolls Bread Machine Recipes Bread Recipes Main Index Quick Bread Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    cinnabon
                                                                    Brands:
                                                                  • Yes No
                                                                    Cinnabon

                                                                  Though this pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup blackberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 15 oz refrigerated piecrusts
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3 oz raspberry gelatin
                                                                  • Yes No 4 drop blue liquid food coloring
                                                                  • Yes No whipping cream
                                                                  • Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
                                                                  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
                                                                  • Bake at 450° for 7 to 9 minutes or until lightly browned.
                                                                  • Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
                                                                  • Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
                                                                  • Spoon blackberries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Substitute ground round for the ground lamb, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 egg white
                                                                  • Yes No 3/4 lb lean ground lamb
                                                                  • Yes No 1/2 2 oz cup crumbled feta cheese
                                                                  • Yes No 4 tsp mint, dried
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 1 1/2 oz hamburger bun
                                                                  • Yes No 1/2 cup diced tomato
                                                                  • Yes No cucumber dill sauce
                                                                  • Combine first 4 ingredients in a bowl; stir well. Add lamb, cheese, and mint; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
                                                                  • Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
                                                                  • Place patties on bottom halves of buns; top each with 2 tablespoons tomato, 2 tablespoons Cucumber-Dill Sauce, and top half of bun.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook

                                                                  This recipe uses leftover rice from Stuffed Peppers.

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 lb frozen stir fry vegetables
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No 2 cup brown rice from stuffed peppers
                                                                  • Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.
                                                                  • Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There’s something magical that happens when split peas break down into a thick, creamy soup, especially when all the ingredients are just layered into a slow cooker. This soup freezes well, so make a batch and save extra for later. Game plan: The recipe can be prepared through step 1 the night before and refrigerated, covered, in the slow cooker’s insert. This dish was featured as part of our Slow Cooker Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried green peas
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 2 fresh italian parsley sprigs
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 ham hock
                                                                  • Yes No 4 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Arrange the split peas in the slow cooker in an even layer. Arrange the carrots, celery, onion, garlic, parsley, and bay leaf over the peas in one even layer. Place the ham bone or hocks on top of the vegetables. (At this point you can remove the insert from the slow cooker, cover, and refrigerate up to 12 hours until ready to continue.)
                                                                  • Pour the chicken broth and water into the slow cooker and season with salt and pepper. Cover and cook until the peas are very soft and the meat is falling off the bone, on high for 5 to 6 hours or low for 8 to 10 hours.
                                                                  • Remove the ham bone or hocks to a cutting board. When cool enough to handle, remove the meat from the bones, place the meat back in the soup (discard the skin and bones), and stir to combine. Taste and season with more salt and pepper as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine

                                                                  Cut this lemon-flavored sugar cookie dough into heart shapes and decorate with icing and glaze for Valentine's Day treats.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No parchment paper
                                                                  • Yes No royal icing
                                                                  • Yes No colorful glaze
                                                                  • Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
                                                                  • Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
                                                                  • Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
                                                                  • Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12(2 1/4-inch) or 2 dozen (3 1/4-inch) cookies
                                                                  • Total Time: 1 hour 29 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    glaze
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    ribbon
                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 2 orange
                                                                  • Yes No 1 grapefruit
                                                                  • Yes No 6 cup loosely packed baby spinach
                                                                  • Yes No 1 10 oz large radicchio
                                                                  • Yes No 3 1/2 cup shallot
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp grapefruit juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No salt and pepper
                                                                  • Preheat oven to 400ºF. Peel carrots and cut into 1/4-inch-thick slices on the diagonal. On a large baking sheet lined with foil, toss carrots with oil, salt and pepper. Roast, shaking sheet a couple of times, until carrots are tender and caramelized around edges, about 20 minutes. Let cool.
                                                                  • Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.
                                                                  • Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
                                                                  • Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 1 tbsp pine nut
                                                                  • Combine lemon juice and olive oil in a large bowl. Add salad greens; toss. Sprinkle with toasted pine nuts.
                                                                  Yields: 4servings (serving size: about 1 cup)
                                                                    Steps: