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Lots of people have woks, but so many people get it wrong because they don?t really understand the principle of stir-frying ? i.e. you get a pan really hot and you don?t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables ? try beansprouts, water chestnuts, spinach, zucchini or baby corn.
You've roasted your chicken, left it to rest and now it's time to make the chicken gravy. Chicken is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.
We've shrunk the calorie count of this dish by using lean turkey sausage. To save time, use store-bought polenta in a tube. Resistant Starch: 2g
Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.
A warm, drippy marshmallow sauce may be the underdog topping when compared to chocolate sauce, but it adds a little texture and sweet vanilla pop to an ice cream sundae. When refrigerated, its texture stiffens to make the perfect whoopie pie filling, or stick it between two chocolate chip cookies. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup.
Cooking Light staffer Rita Kinnamon-Jackson tinkered with her father's original meat loaf-style burger by replacing the ground beef with ground turkey and using chili powder instead of pepper for a flavor boost. But this recipe remains true to the spirit of the original. "My dad would be so proud that his mini-meatloaf on a bun was such a hit," she says. The patties might seem a little wet, but they bind together nicely once they begin to cook. Because they're delicate, a grill pan works best.
Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper makes for a salty-peppery-sweet snack. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.
Grill 1-inch-thick New York strip steaks over direct high heat for about 6 to 8 minutes and serve with a savory-sweet sauce of ketchup, coffee, brown sugar and red pepper.
Brack is one of Ireland's most famous bakery products. The name comes from breac which means speckled, referring to the fruit in the loaf. Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time, or as part of your St Patrick's Day celebrations.
Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.
Notes: Make the Yogurt Cheese at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.
This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.
Angel Somers message board posting at Weightwatchers.com Recipe Swap WS Journal
Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.
The secret to making these mildly sweet pastries?based on a recipe given to us by Gunilla von Heland, a food editor in Stockholm?is to steep the saffron in hot milk before incorporating it.
. Oh. My. Why haven't we tried this before?!
This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.
When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead.
A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.
This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. If you like, you can add some hot Asian chili sauce for an extra kick. This glaze recipe is also great brushed on other grilled vegetable. Makes about 1/2 Cup of Garlic Soy Glaze (Enough for 8-12 Ears of Corn)
Mallows grow wild in Morocco, and it's not unusual to see people gathering them from fields, empty lots or wherever else they might find them. The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread. For a fiery touch, add a roasted and minced chili pepper or a small spoonful of harissa. The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. Serves 3 to 4 as a side.
This 5-star cinnamon apple cake is one of our best-ever recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture.
Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like honey-mustard, barbecue, or herbed buttermilk, or let cool and pack them in tomorrow’s school lunch. What to buy: Wheatsworth crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets. This recipe was featured as part of our Good Food for Kids photo gallery.
Sprinkling with a moist, unrefined sea salt such as sel gris or fleur de sel will create wonderful bursts of saltiness. Kosher salt works, too, but the breadsticks will be drier and more uniform in flavor. Prep and Cook Time: about 2 hours, including about 45 minutes of rising time.
A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.
Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this superquick potato side dish.
Challah bread, like brioche, has an eggy richness that lends itself well to this classic breakfast preparation. While many French toast recipes use cream and an excess of sugar, this lighter version uses whole milk flecked with orange zest and a strawberry-orange topping to add flavor without being too heavy or cloying. This recipe was featured as part of our Summer Ingredients photo gallery.
Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.
Baby leeks are just small leeks and there are two things that are exciting about them: a) the fact that they haven?t had the time to develop many green leaves or the fibrous structure that can sometimes make them stringy, and b) they?re definitely sweeter. For me, they signify late spring to summer cooking. The purpose of quickly boiling them in water and then roasting them, as I?ve done in this recipe, is to make them deliciously soft and then to caramelize them so they develop a robustness that makes them wonderful served over or next to fish and meat. They will also add an interesting flavor to pastas or soups. When I have friends round for dinner, I do everything in the method below in advance apart from roasting them, so all I need to do is flash them in the oven for 10 minutes.
Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.
This recipe goes with Cheesy Vegetable Pasta
Tired of pizza to go? Have go-to pizza instead by freezing balls of dough or, even more convenient, shells. With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas ).
This sauce is rich, thick, and so delicious. It received our highest rating. Prep: 6 min.; Cook: 5 min.
I must have made thousands of these tarts when I worked for Antonio Carluccio at the Neal Street Restaurant in London. We used to make them for the Royal Opera House, and people going to see an opera or ballet would have one as part of the poshest picnics in London, in their boxes up above the stage. I once went along on my day off to see Swan Lake and looked up to see all the people in the boxes eating my tarts while I was down with the others in the cheaper seats (eating a tube of fruit pastilles!). Not that I was jealous. I just knew how damn good those tarts were! This is such an easy dessert to make, especially if you have a couple of tart shells in your freezer. You can make it with just about any soft fruit ? raspberries, blackberries, strawberries or blueberries, even lightly cooked gooseberries. You are in for a real treat!
This dessert is beautiful, dramatic, and perfect for holiday dinner parties. It's not make-ahead, but to ensure the soufflés come together quickly, separate the eggs, coat the ramekins with sugar, and measure out all the ingredients in advance.
This gelato is my true favorite and the only item in the book I wasn’t able to resist eating and eating and eating. I would have a scoop, and put the rest back in the freezer only to return again for another scoop. And on and on until it was all gone.
Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes
Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.
Redolent of warm winter spices, this silky beef requires a bit of advance planning because you're essentially curing the meat—but it's very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.) You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches if you like. It's also very good with a spicy-sweet chutney.
This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course. Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole. Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece