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                                                                  Ingredients
                                                                  • Yes No 1 cup packed flat leaf parsley
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1/2 tsp finely grated orange zest
                                                                  • Yes No salt
                                                                  • In a blender, puree the parsley leaves with the garlic and olive oil. Stir in the cheese and orange zest and season with salt.
                                                                  Yields: 1cup
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir

                                                                  Dress up humble green beans with a little garlic, butter, salt, pepper, and olive oil for a simple side dish that's sure to draw rave reviews.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tiny lb green bean
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Cook green beans in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain.
                                                                  • Melt butter with oil in a medium skillet over medium-high heat; add green beans, garlic, salt, and pepper, and sauté 4 to 5 minutes or until thoroughly heated.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Total Time: 23 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 1/2 lb smoked ham hock
                                                                  • Yes No 3 qt chicken broth
                                                                  • Yes No 2 1/2 lb fresh green beans
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 1/2 small lb red potato
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 bay leaf
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Bring ham hocks and chicken broth to a boil in a large Dutch oven; reduce heat to low, and simmer about 20 minutes.
                                                                  • Add green beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer about 30 minutes or until beans and potatoes are tender. Sprinkle with freshly ground pepper, if desired. Add salt to taste.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle

                                                                  Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan.

                                                                  Ingredients
                                                                  • Yes No 1 lb fresh asian style wheat noodles
                                                                  • Yes No 1 1/2 tbsp dry sherry
                                                                  • Yes No 1 1/2 tsp hoisin sauce
                                                                  • Yes No 1/2 tsp corn starch
                                                                  • Yes No 6 oz boneless pork tenderloin
                                                                  • Yes No 3 tbsp dark soy sauce
                                                                  • Yes No 2 tbsp oyster sauce
                                                                  • Yes No 1 tbsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 3 cup chopped napa cabbage
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1 1/4 cup sliced scallion
                                                                  • Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
                                                                  • Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
                                                                  • Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
                                                                  • Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
                                                                  • Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
                                                                  • Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.
                                                                  Cuisine:YesNoshanghai
                                                                  Yields: 8servings (serving size: about 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    fry
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 stick unsalted butter
                                                                  • Yes No 8 oz chocolate wafer cookies, finely ground
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup crunchy peanut butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3/4 cup salted roasted peanut
                                                                  • Yes No kosher salt
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • MAKE THE CHOCOLATE CRUST Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
                                                                  • MEANWHILE, MAKE THE PEANUT BUTTER FILLING In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
                                                                  • MAKE THE CHOCOLATE TOPPING In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
                                                                  • Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread

                                                                  Chicken Curry is one of the most popular items in Indian cuisine, and this quick version has a prep time of only 25 minutes. Serve over rice and top with peanuts and bell pepper strips. Another bonus for this recipe is that you can make the chicken mixture ahead and freeze it for up to 3 months. This recipe goes with Curried Chicken Salad with Grapes

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tbsp curry powder
                                                                  • Yes No 1/2 cup tomato juice
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 tbsp chutney
                                                                  • Yes No 8 3 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Accompaniments: 2 cups cooked rice; 1/2 cup salted, shelled peanuts; 1/2 red bell pepper, slivered; and 3 scallions, slivered. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt. Serve half the chicken curry over rice. Top with the peanuts, bell pepper, and scallions. Freeze the remaining chicken curry. To Freeze: Spoon the chicken curry into a freezer container. Cover and freeze for up to 3 months. To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve Quick Chicken Curry as is, cover with plastic wrap and heat in the microwave for 7 to 9 minutes or until heated through, stirring once. Or spoon into an ovenproof baking dish. Cover with foil and place in a 325° F oven for 20 to 25 minutes or until heated through.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings with leftovers
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Dulce de leche has a rich caramel flavor and a creamy texture. When dulce de leche is stirred into this batter, the resulting brownies taste even more intensely chocolate and have a great moist texture. As an extra treat, dulce de leche, pecans, and a drizzle of fudge top these brownies.

                                                                  Ingredients
                                                                  • Yes No 4 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1/4 cup dulce de leche
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1/3 cup dulce de leche
                                                                  • Yes No 1/2 cup flour
                                                                  • Yes No 3 tbsp brown sugar
                                                                  • Yes No 1/2 cup pecan halves
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup fudge sauce
                                                                  • Preheat oven to 350 degrees. Line an 9-inch square baking pan with foil. Melt the butter with the chocolate in the microwave, heating for 15 second intervals on medium power and stirring in between, until melted. Whisk in 1/4 cup dulce de leche (recipe here ), eggs, and vanilla. Stir in flour and salt until well mixed. Pour batter into pan. In a small bowl, mix together 1/3 cup dulce de leche, 1/2 cup flour, 3 tablespoons brown sugar, chopped pecans, cinnamon, 1/4 teaspoon salt, and 2 tablespoons melted butter. Mixture should be crumbly - add 1-2 more tablespoons of flour if it's too sticky. Sprinkle crumbled mixture over brownie batter in an even layer. Place pan in oven, lower temperature to 325 degrees, and bake for 45-50 minutes. Check for doneness (center of brownies should be firm and not jiggly). Bake for 5-10 minutes more if necessary. Remove from oven, drizzle with the fudge sauce, and cool completely before cutting into squares.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Doubled and served with steamed rice, this Vietnamese side dish becomes a great main course.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No salt
                                                                  • Yes No 1/2 thick, 1/4 inch lb green beans, on an extreme diagonal
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1 tbsp asian fish sauce
                                                                  • Yes No black pepper
                                                                  • Heat a wok until very hot. Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds. Add the green beans and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes. Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer. Serve right away.
                                                                  Cuisine:YesNovietnamese
                                                                  Yields: 4side-dish servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 medium lb elbow macaroni
                                                                  • Yes No 1 1 oz slice white bread
                                                                  • Yes No 2 1/2 cup 1% low-fat milk
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 4 oz cup shredded reduced fat extra sharp cheddar cheese
                                                                  • Yes No 1/2 2 oz cup shredded swiss cheese
                                                                  • Yes No 1/2 2 oz cup grated parmesan cheese
                                                                  • Yes No 1/2 2 oz cup crumbled gorgonzola cheese
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 2 tsp butter
                                                                  • Preheat oven to 400°.
                                                                  • Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
                                                                  • Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
                                                                  • Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.
                                                                  • Bake at 400° for 20 minutes or until thoroughly heated.
                                                                  Yields: 8servings (serving size: 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle

                                                                  Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 medium medium yellow onion
                                                                  • Yes No 1 28 oz diced tomato in can
                                                                  • Yes No 1 collard greens, center, leaves
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 large lb shrimp
                                                                  • Yes No hot sauce
                                                                  • In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.
                                                                  • Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.
                                                                  • In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1 whole chicken
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 large sweet onion
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 1/2 tbsp seasoning salt
                                                                  • Yes No 1 1/2 tbsp seasoned pepper
                                                                  • Yes No 1 lb mild smoked pork sausage links
                                                                  • Yes No 4 cup long grain rice
                                                                  • Bring first 8 ingredients to a boil in a large Dutch oven or stockpot over medium-high heat. Reduce heat to low, cover, and simmer 1 hour or until chicken is tender. Remove from heat, and let stand 15 minutes.
                                                                  • Remove and discard celery, carrots, and bay leaf from broth, reserving broth in Dutch oven. Remove chicken and cool slightly; remove skin and bones, and coarsely chop.
                                                                  • Sauté sausage in a large skillet over medium-high heat 5 minutes or until browned; drain.
                                                                  • Add chicken and sausage to reserved broth in Dutch oven, and bring to a boil over medium-high heat; stir in rice, and return to boil. Cover, reduce heat to low, and cook 20 minutes or until broth is absorbed and rice is tender.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 25 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lentil
                                                                  • Yes No 3 1/3 cup water
                                                                  • Yes No 2 1/2 tsp salt
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 4 scallion
                                                                  • Yes No 2 turnip
                                                                  • Yes No 3 carrot
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 3/4 lb brussels sprout
                                                                  • Yes No 1 10 oz frozen cut green bean
                                                                  • In a medium saucepan, combine the lentils, 2 cups of the water, and 3/4 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, 25 to 30 minutes. Drain if necessary, cover, and set aside.
                                                                  • Meanwhile, in a large nonstick frying pan or a wok, heat 1 tablespoon of the oil over moderately high heat. Add half of the ginger and scallions and cook, stirring, for 30 seconds. Add the turnips and carrots and cook, stirring, for 2 minutes. Add 1 cup of the water, 3/4 teaspoon of the salt, and the vinegar. Boil until the vegetables are tender and no liquid remains in the pan, about 10 minutes. Transfer the vegetables to a large bowl.
                                                                  • In the same pan, melt the butter with the remaining 2 tablespoons of oil over moderately high heat. Add the remaining ginger and scallions and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Add the green beans and the remaining 1/3 cup of water and 1 teaspoon salt. Reduce the heat and simmer until the vegetables are just tender, about 5 minutes. Stir in the carrot mixture and the drained lentils and toss gently to combine.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 16 chicken wings
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup hot sauce
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
                                                                  • Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup regular oats
                                                                  • Yes No 1/2 cup sliced almond
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1/3 cup molasses
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped pitted dates
                                                                  • Yes No 1 cup raisin
                                                                  • Preheat oven to 325°.
                                                                  • Combine the first 4 ingredients in a large bowl, and stir mixture well.
                                                                  • Combine honey, molasses, water, and oil in a medium saucepan; bring to a boil. Remove from heat; pour over oat mixture, stirring well to coat. Spoon mixture onto a jelly-roll pan coated with cooking spray; spread evenly. Bake at 325° for 40 minutes or until lightly toasted, stirring every 10 minutes. Remove from oven; stir in dates and raisins. Cool completely. Store in an airtight container.
                                                                  Yields: 6cups (serving size: 1/2 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake

                                                                  These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way to enjoy a pricey cut of meat.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup non-fat sour cream
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 2 tbsp minced tarragon
                                                                  • Yes No 2 tbsp prepared horseradish
                                                                  • Yes No 1 1 1/2 lb beef tenderloin
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 cup watercress
                                                                  • Yes No 1 8 oz baguette
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1/2 2 oz cup parmesan cheese
                                                                  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
                                                                  • Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice.
                                                                  • Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.
                                                                  Yields: 16servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 1/4 tsp szechuan peppercorn
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No 6 1/2 cup chicken stock
                                                                  • Yes No 2 star anise
                                                                  • Yes No 1/2 tsp black peppercorn
                                                                  • Yes No 1/2 cinnamon stick
                                                                  • Yes No one 3 inch orange zest
                                                                  • Yes No one 4 inch fresh ginger 1 inch fine matchsticks, the rest
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 6 shiitake mushroom cap
                                                                  • Yes No four 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 3 oz mung bean noodles
                                                                  • Yes No 2 scallion green tops
                                                                  • In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
                                                                  • In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
                                                                  • In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
                                                                  • Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
                                                                  • Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.
                                                                  Cuisine:YesNoszechuan
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  • Yes No
                                                                    Minute

                                                                  You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

                                                                  Ingredients
                                                                  • Yes No 3 12 oz large baking potato
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/2 cup tub style light cream cheese
                                                                  • Yes No 1 3/4 7 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No scallion
                                                                  • Preheat oven to 400°.
                                                                  • Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
                                                                  Yields: 6servings (serving size: 1 potato half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 2 carrot
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 2/3 cup green pea
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 9 cup water
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 lb portobello mushroom cap
                                                                  • Yes No 6 tbsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
                                                                  • Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir

                                                                  Use this chocolate whipped cream to top a cake or pie or use it as a dessert filling.

                                                                  Ingredients
                                                                  • Yes No 4 oz bittersweet chocolate
                                                                  • Yes No 1 cup whipping cream
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Put chopped chocolate into a medium bowl. Pour cream into a small heavy saucepan; stir in sugar. Place over medium heat and bring to a boil. Pour boiling cream over chocolate; stir until smooth and chocolate is melted. Cover and refrigerate for 4 hours, until thoroughly chilled. Transfer to a large bowl. Beat to spreading or filling consistency, or until it reaches soft peaks. Refrigerate for about 1 hour before using. Makes about 1 1/2 cups. Keep in refrigerator for up to 2 days. More Dessert Recipes and Topping Recipes Cocoa Cream Pie Bread Pudding Recipes Marshmallow Sauce Lemon Cream Sauce Butter Rum Sauce Recipe Spiced Vanilla Sauce Vanilla Sauce Dark Chocolate Sauce Hot Fudge Sauce Chocolate Sauce Old Fashioned Butterscotch Sauce Fudge Nut Sauce Cakes, Pies, Desserts Cake Recipes Cheesecakes Angel Food Cakes Ice Cream Desserts
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 4 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 naan
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp ginger powder
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No pinch salt
                                                                  • Yes No raspberry jam
                                                                  • Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium bowl, toss the pita strips with the butter. In a small bowl, mix the sugar with the cinnamon, ginger, cloves and salt. Add the spiced sugar to the pita and toss to coat thoroughly.
                                                                  • Spread the pita on the baking sheet and bake in the center of the oven for about 30 minutes, turning once halfway through, until the sugar is caramelized. Let the bread sticks cool slightly and serve with chocolate sauce or jam.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Served for dessert or afternoon tea, this deliciously spiced pear tartlets recipe is a quick and easy treat to make when you're in a rush. These spiced pear tartlets taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven pastry, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.

                                                                  Ingredients
                                                                  • Yes No 1 puff pastry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 3 firm, ripe pears
                                                                  • Yes No 1 coarse tbsp raw turbinado sugar
                                                                  • Preheat the oven to 375F. Cut the puff pastry and fit it into 6 lightly greased individual tartlet molds. Trim the excess pastry from the edges, leaving 1/2 inch overhang to fold over the filling.
                                                                  • In a medium bowl, stir the granulated sugar, brown sugar, cornstarch, and ground cinnamon or nutmeg until they are thoroughly blended. Gently toss the sliced pears in the sugar mixture.
                                                                  • Divide the sugar-spiced pears among the prepared tartlet molds and fold the edges over the pears. Sprinkle the pastries with the coarse sugar. Arrange the tartlets on a baking sheet and bake them in the preheated oven for 30 to 35 minutes, until they turn golden brown and the pears are tender.
                                                                  • Allow the spiced pear tartlets to cool for at least 30 minutes and serve them warm or at room temperature.
                                                                  • This pear tartlets recipe makes 6 servings.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Thanks to Laura C. Martin for sharing this recipe for Spring Carrot Teacakes with Maple Cream Cheese Frosting from her 2011 cookbook the Green Market Baking Book, published 2011 by Sterling Publishing. About this recipe - "A beautiful version of an old favorite, these carrot teacakes make a great little morsel to serve at a spring party-or just as an after-dinner delight for the family. The spelt flour offers a nutty, wholesome flavor without being heavy. These are great even without the Maple Cream Cheese Frosting (but even more delicious with it)! - GMB (Green Market Baking)"

                                                                  Ingredients
                                                                  • Yes No spring carrot teacakes
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 11/4 cup light olive oil
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 cup spelt flour
                                                                  • Yes No 1 cup unbleached all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 3 cup grated carrot
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Yes No maple cream cheese frosting
                                                                  • Yes No 12 oz cream cheese
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Preheat the oven to 325°F.
                                                                  • Beat the eggs until frothy. In a separate bowl, mix the maple syrup, oil, sour cream, lemon juice, and vanilla extract. Add the syrup mixture to the eggs and beat another minute.
                                                                  • Sift the flour, salt, baking powder, and cinnamon. Add to the egg mixture and mix until just combined.
                                                                  • Fold in the carrots and nuts.
                                                                  • Pour into cupcake liners in a muffin pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Top with Maple Cream Cheese Frosting
                                                                  • Beat ingredients together until fluffy and spreadable. Use a generous dollop on top of each Spring Carrot Teacake.
                                                                  Yields: 12spring carrot teacakes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There's enough moisture in the zucchini to braise this simple side dish. Although it needs to be cooked at the last minute, you can chop the leek and zucchini up to a day ahead; refrigerate the vegetables in separate zip-top plastic bags.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup diced leek
                                                                  • Yes No 6 cup diced zucchini
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 garlic clove
                                                                  • Melt butter in a large nonstick skillet over medium heat. Add leek; sauté for 2 minutes. Add zucchini, salt, and garlic. Cover; reduce heat to medium-low, and cook 20 minutes, stirring occasionally. Uncover and cook over medium-high heat 10 minutes or until most of liquid evaporates. Serve immediately.
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This is a recipe inspired by my having a shoulder of lamb, butternut squash and some red onions all waiting to be used! No quaint story to tell but it did taste bloomin' lovely.

                                                                  Ingredients
                                                                  • Yes No 1 shoulder of lamb, and untied
                                                                  • Yes No 1 dessert spoon 1 dessertspoon coriander seeds
                                                                  • Yes No 1 of fresh rosemary
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No onions
                                                                  • Yes No cranberry juice
                                                                  • Yes No 2 butternut squash
                                                                  • Yes No 1 of fresh coriander
                                                                  • Yes No 4 spring onions
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 tbsp 6 tablespoons crème fraîche
                                                                  • This is a recipe inspired by my having a shoulder of lamb, butternut squash and some red onions all waiting to be used! No quaint story to tell but it did taste bloomin' lovely.Preheat the oven to 190ºC/375ºF/gas 5.Lay out your shoulder of lamb. What you want to do is delicately flavour the meat, so pound up the coriander seeds with the rosemary and a pinch of salt in a pestle and mortar (or use a metal bowl and a rolling pin) until nice and fine. Take half this mixture and rub it over the inside of the lamb. Season it well with salt and pepper, then roll up the lamb and secure it with 4 or 5 pieces of string. The reason for doing this is to make the meat a consistent thickness – don't worry about doing it neatly, as long as it holds together it's fine.Put a high-sided roasting tray on the hob and brown the lamb on all sides in a little olive oil. Remove from the heat, allow the lamb to cool a little, then add the red onions to the tray. Lift up the lamb, stir the onions around to cover them in all the flavoursome juices, then sit the lamb back on top and cook in the preheated oven for around 2 hours, adding the cranberry juice after the first half an hour and turning the heat down to 170ºC/325ºF/gas 3.Turn the meat in its cooking juices when you can. By the end of the 2 hours you want the meat to be nice and crisp on the outside but really melt-in-your-mouth and tender. Sometimes the lamb may need a little longer, depending on the age of the animal. You'll also want enough juice left in the bottom of the tray to give everyone a nice spoonful – if it looks as if the liquid is going to cook away too quickly, add a little water and place a cartouche on top. Skim off any fat that cooks out of the meat.While the lamb is cooking, rub the butternut squash with the rest of the spice mix and a drizzle of olive oil. Lay it in another roasting tray, season well and put it in the oven when the lamb's been cooking for just over an hour. Cook for around 45 minutes, until sweet and tender.When the lamb's cooked, let it rest for 10 minutes, then remove the string. In a bowl mix together the coriander leaves, spring onions, lemon juice, 4 tablespoons of olive oil and seasoning. Toss together.To serve, divide the squash between your plates, cut up the lamb into irregular sized slices, spoon over some tray juices, and sprinkle on the herb salad. A dollop of crème fraîche on top is lovely.• from Jamie's Kitchen
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    string

                                                                  From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves.

                                                                  Ingredients
                                                                  • Yes No 6 sun dried tomato halves
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 2/3 cup diced red bell pepper
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 1 teaspoon canned anchovy fillets
                                                                  • Yes No 2 tbsp caper
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1 tbsp white wine vinegar
                                                                  • Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and mince; set aside.
                                                                  • Heat 1 teaspoon oil in a medium saucepan over medium heat. Add bell pepper, minced onion, and garlic; sauté 5 minutes or until tender. Add anchovies; cook 1 minute, stirring frequently. Add sun-dried tomatoes and capers; cook for 1 minute. Stir in broth, mustard, and salt. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in remaining oil, and remove from heat. Add green onions and vinegar. Serve warm.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1 ½cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup dried cranberry
                                                                  • Yes No 2 cup off dry riesling
                                                                  • Yes No 3 tbsp grapeseed oil
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 1/2 lb brussels sprout
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • In a microwave-safe bowl, heat the cranberries in the wine at high power for 2 minutes. Let stand until the cranberries are slightly plumped, about 10 minutes. Drain the cranberries and discard the liquid.
                                                                  • In a large skillet, heat the oil. Add the shallots and cook over low heat until softened, about 2 minutes. Add the brussels sprouts and cook over moderately high heat until bright green, about 2 minutes. Add the water and drained cranberries and season with salt and pepper. Cover and cook over moderate heat until the brussels sprouts are tender, about 12 minutes. Uncover and continue cooking until the liquid has evaporated, about 2 minutes. Add the butter and toss to coat. Serve right away.
                                                                  Yields: 10
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  This easy recipe for flour tortilla chips comes from "Martha Stewart's Hors d'Oeuvres Handbook."

                                                                  Ingredients
                                                                  • Yes No 12 6 to 8 inch round flour tortillas
                                                                  • Preheat oven to 375 degrees. Cut tortillas into 1-inch-wide strips; discard any leftover rounded end pieces. Alternatively, cut tortillas into 8 wedges. Place cut tortillas on a baking sheet and bake until crisp, 5 to 7 minutes.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake

                                                                  Sweet, spicy, and savory all at once, these Indian-influenced popcorn balls are a shoo-in for adventurous eaters. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN

                                                                  Ingredients
                                                                  • Yes No 9 cup plain popcorn
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/3 cup light corn syrup
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tsp distilled white vinegar
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 4 tsp curry powder
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • Yes No 1 cup sweetened angel flake coconut
                                                                  • Yes No 1/3 cup diced candied ginger
                                                                  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
                                                                  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter, curry powder, and vanilla until melted and smooth.
                                                                  • Immediately drizzle sugar mixture over popcorn. Add coconut and ginger and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
                                                                  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6(3-inch) popcorn balls
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No pinch saffron
                                                                  • Yes No 3/4 cup clam juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 1/2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup albariño
                                                                  • Yes No 3 dozen littleneck clam
                                                                  • Yes No salt and pepper
                                                                  • Yes No crusty bread
                                                                  • In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.
                                                                  • In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and Albariño and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the Albariño sauce with salt and pepper, pour it over the clams and serve them with crusty bread.
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp corn syrup
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
                                                                  • MAKE THE COOKIES In a medium bowl, mix the flour with the cinnamon, cardamom and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes. Scrape down the side of the bowl. Add the egg and beat at medium speed until incorporated. Add half of the dry ingredients and beat at low speed until just incorporated. Beat in the remaining dry ingredients. Scrape the dough into a pastry bag fitted with a 1/2-inch star tip. Pipe the dough onto the baking sheets in 1 3/4-inch rosettes; you should have about 32. Refrigerate until chilled, about 20 minutes.
                                                                  • For cakey cookies, bake the cookies for about 14 minutes, until the tops are dry; for crispier cookies, bake for about 16 minutes, until the edges are golden. Shift the sheets from top to bottom and front to back halfway through for even baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
                                                                  • MEANWHILE, MAKE THE FILLING In a saucepan, bring 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the egg white with the sugar, water, corn syrup and vanilla. Set the bowl over (but not in) the pan of simmering water and stir constantly, until the sugar is dissolved, about 4 minutes. Transfer the bowl to the mixer and whip the mixture at high speed until firm, glossy peaks form, about 5 minutes.
                                                                  • Scrape the meringue into a piping bag fitted with a 1/4-inch star tip. Arrange half of the cookies flat side up. Pipe the meringue on top and close the sandwiches. Dust the cookies with confectioners' sugar.
                                                                  Yields: 16cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 3/4 cup long grain brown and wild rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Stir in water, rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.
                                                                  Yields: 4servings (serving size: 2/3 cup rice mixture and 1 1/2 teaspoons walnuts)
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • 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
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Bacon brings a welcome smokiness to this fish chowder. Serve with oyster crackers on a cold night and you will warm up in no time.

                                                                  Ingredients
                                                                  • Yes No 4 1/2 cup water
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 1 1/2 lb halibut fillet
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 3 1/2 cup cubed baking potato
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup coarsely chopped carrot
                                                                  • Yes No 1 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 4 cup 2% reduced fat milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
                                                                  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup chowder and about 1 teaspoon bacon)
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sprinkle

                                                                  I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy ? new potatoes, asparagus, broccoli ? the ultimate fast food. Brilliant!

                                                                  Ingredients
                                                                  • Yes No 1 of garlic
                                                                  • Yes No a of capers
                                                                  • Yes No a of gherkins
                                                                  • Yes No 6 good quality anchovy filets in oil
                                                                  • Yes No 2 bunches of fresh flat leaf parsley
                                                                  • Yes No a of fresh basil
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 1 tbsp 1 tablespoon dijon mustard
                                                                  • Yes No red wine vinegar
                                                                  • Yes No good quality extra virgin olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No new potatoes
                                                                  • Yes No 4 double sole fillets, pinboned
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No flour
                                                                  • Yes No purple sprouting broccoli
                                                                  • Yes No olive oil
                                                                  • Yes No knob a of butter
                                                                  • Yes No 1 lemon
                                                                  • I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy – new potatoes, asparagus, broccoli – the ultimate fast food. Brilliant!To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar.Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Put the sole filets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Toss around until all the filets are well coated. Just before you start cooking the fish, put your broccoli into a colander, place on top of the potato pan, cover with the lid and steam for 4 minutes or so until cooked.While the broccoli is steaming, heat a lug of olive oil in a large non-stick frying pan and quickly but carefully put your filets in so they all cook at the same time. Cook for a couple of minutes until beautifully golden, then, starting with the filet that went in first, turn them all over. Once you’ve done that, add the butter to color and flavor the fillets. Cook for no more than another 2 minutes. When the filets are golden on both sides, remove the pan from the heat. Wait for 20 seconds before squeezing in the juice of ½ the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing.Divide the fish filets between your plates with some of the juices from the pan. Drain the potatoes and divide them and the broccoli between the plates. Spoon the salsa verde over the fish and veg, put a lemon wedge beside each and tuck in – heaven!• from Cook With Jamie
                                                                  Yields: 2
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    drain

                                                                  These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.

                                                                  Ingredients
                                                                  • Yes No 9 oz all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 3/4 cup fat free buttermilk
                                                                  • Yes No 3 tbsp honey
                                                                  • Preheat oven to 400°.
                                                                  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
                                                                  • Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
                                                                  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
                                                                  • Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).
                                                                  • CALORIES 122 (32% from fat); FAT 4.3g (sat 2.6g, mono 1.1g, poly 0.2g); PROTEIN 2.3g; CARB 18.9g; FIBER 0.9g; CHOL 11mg; IRON 1.1mg; SODIUM 192mg; CALC 59mg
                                                                  • Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400° for 13 minutes. Yield: 14 servings (serving size: 1 biscuit).
                                                                  • CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings (serving size: 1 biscuit)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.

                                                                  Ingredients
                                                                  • Yes No pear pandowdy crust
                                                                  • Yes No 4 large bartlett pear
                                                                  • Yes No 1 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup unsalted pistachio
                                                                  • Yes No 3/4 cup sweetened shredded coconut
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 375 degrees. Make the filling: Peel and core pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, if using, and clove; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.
                                                                  • Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.
                                                                  • Bake until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven, and push crust partly down into fruit mixture. Serve warm.
                                                                  Yields: 9
                                                                  Yes No
                                                                  By:
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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

                                                                  Use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

                                                                  Ingredients
                                                                  • Yes No 5 lb peach
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/8 tsp salt
                                                                  • Yes No 6 3/4 oz all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup blueberry
                                                                  • Yes No 2 tbsp turbinado sugar
                                                                  • Preheat oven to 375°.
                                                                  • Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
                                                                  • Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
                                                                  • Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings (serving size: about 3/4 cup)
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup all purpose flour
                                                                  • Yes No 3/4 cup old fashioned oats
                                                                  • Yes No 1 1/4 cup plain granola
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp grated nutmeg
                                                                  • Yes No 1 lb blackberry
                                                                  • Yes No 3/4 lb blueberry
                                                                  • Yes No 3/4 lb raspberry
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No cream
                                                                  • MAKE THE TOPPING Preheat the oven to 400°. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
                                                                  • MAKE THE FILLING In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.
                                                                  Yields: 5
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  We left the soup chunky with a clear broth, but you could easily purée it to create a smooth soup. Just don't skip the avocado mixture, as it makes a refreshing contrast to the beans and spice.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3 cup vegetable broth
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 2 4 oz jarred pimiento
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp hot sauce
                                                                  • Yes No 1 avocado
                                                                  • Yes No 1 lime
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1/4 cup crumbled cotija cheese
                                                                  • Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
                                                                  • Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 4(serving size: 2 cups)
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 mint
                                                                  • Yes No crushed ice
                                                                  • Yes No 2 oz white rum
                                                                  • Yes No 3/4 oz lime juice
                                                                  • Yes No 1/2 oz club soda
                                                                  • In a cocktail shaker, muddle the mint leaves. Add ice and the rum, lime juice and Simple Syrup and shake well. Strain into an ice-filled collins glass, stir in the club soda and garnish with the mint sprig.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  I reckon gravy has the power to transform, or even save, a meal. What I want you to do this year is open your mind to a slightly radical idea: making it a few days, or even weeks before Christmas. If you do this, you?ll have it on standby, so you can finish it on Christmas Day. I use chicken wings to give the gravy that roasted bird flavor base. Not only are they dead cheap, they?re also the most flavourful part of the bird.

                                                                  Ingredients
                                                                  • Yes No 2 celery sticks
                                                                  • Yes No 2 carrots
                                                                  • Yes No 2 onions
                                                                  • Yes No 5 fresh bay leaves
                                                                  • Yes No 5 fresh sage leaves
                                                                  • Yes No 4 sprigs of fresh rosemary
                                                                  • Yes No 2 star anise
                                                                  • Yes No 2 rashers of smoked streaky bacon, the best quality you afford
                                                                  • Yes No 8 chicken wings
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 4 tbsp 4 tablespoons plain flour
                                                                  • Yes No port wine
                                                                  • Yes No 2 dessert spoon 2 dessertspoons cranberry sauce
                                                                  • I reckon gravy has the power to transform, or even save, a meal. What I want you to do this year is open your mind to a slightly radical idea: making it a few days, or even weeks before Christmas. If you do this, you’ll have it on standby, so you can finish it on Christmas Day. I use chicken wings to give the gravy that roasted bird flavor base. Not only are they dead cheap, they’re also the most flavourful part of the bird. Preheat the oven to 200ºC/400ºF/gas 6. Put the veg, herbs and star anise into a sturdy bottomed roasting tray. Scatter the bacon on top. Break the chicken wings open then put them onto a board and bash the bones up with the end of a rolling pin; this will release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone. Take the pan out of the oven, and put it on a hob over a low heat and use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 liters of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add 60ml sherry or port for flavour, do that now. When it’s reached the consistency you’re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavor as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You’ll finish it off on Christmas Day. Finishing the gravyTo finish the gravy, take your it out of the freezer when you’re ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out. Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won’t taste sweet but it will add a wicked background flavour. Once your gravy is piping hot, strain it through a sieve and into a pan. Leave that on the lowest heat to tick away until you’re ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.
                                                                  Yields: 1litre
                                                                    Steps:
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 tbsp tequila
                                                                  • Yes No 1/2 lb monterey jack cheese
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No corn tortilla
                                                                  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
                                                                  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
                                                                  Yields: 6
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum.

                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 2 family size tea bag
                                                                  • Yes No 1 1 oz, 1 cup fresh mint leaves
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 6 oz frozen lemonade concentrate
                                                                  • Yes No slice garnish, fresh citrus slices
                                                                  • Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
                                                                  • Remove and discard tea bags and mint. Stir in sugar until dissolved.
                                                                  • Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
                                                                  • Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups.
                                                                  • Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup spiced dark rum. Makes 9 cups.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Tandoori cooking is traditionally done using a tandoor, a barrel-shaped clay oven. But you'll get great results with a very hot conventional oven. In Indian cooking, poultry is always skinned, as in this recipe, to allow the flavorings to penetrate the meat. The author also likes to use Cornish hens because they're similar to Indian chickens, which tend to weigh no more than 2 pounds. Bread, raita, and salad or roasted vegetables are always served alongside tandoori dishes.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup low-fat yogurt
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 2 lb chicken breast half (bone-in, skin-on)
                                                                  • Yes No 2 2 lb chicken legs
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 lemon
                                                                  • Yes No parsley
                                                                  • Combine the first 13 ingredients in a large zip-top plastic bag; seal bag, and shake to coat. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove the chicken from bag, discarding the marinade.
                                                                  • Preheat oven to 500°.
                                                                  • Place chicken on a broiler pan coated with cooking spray; sprinkle with salt. Bake at 500° for 25 minutes or until done. Serve with lemon wedges; garnish with parsley, if desired.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings (serving size: 3 ounces chicken)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Here is a from-scratch cake recipe for Kumquat Bundt Cake topped with Kumquat Glaze.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tbsp ginger powder
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 3/4 cup kumquat puree
                                                                  • Yes No 1 cup sliced almond
                                                                  • Yes No glaze:
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Preheat oven to 350 degrees F. Grease and flour 12-cup bundt cake pan. In a medium bowl, combine first set of ingredients with a wire whisk. In a large bowl, cream 1/2 cup butter and granulated sugar. Add eggs one at a time. Combine completely. Beat in 1-1/2 cups *Kumquat Puree. Gradually add flour mixture. Combine completely. With hands, crush 1/2 cup almonds. Hand stir into cake batter. Pour Kumquat Bundt Cake batter into prepared pan. Bake for 50 to 60 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and completely cool before glazing. For glaze- Melt and cool remaining 2 tablespoons butter. In medium bowl, combine melted butter, 1/4 cup pureed kumquats, 1 cup powdered sugar and 1 teaspoon lemon juice. Stir until sugar is melted. Add a little water, if necessary. Drizzle on Kumquat Bundt Cake. Sprinkle remaining 1/2 cup (un-crushed) almond slices on top of Kumquat Bundt Cake. *How to Puree Kumquats
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle

                                                                  For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No 1/2 2 oz cup shredded aged sharp cheddar cheese
                                                                  • Yes No 1 inch d'anjou pears, and 1 inch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Preheat oven to 400°.
                                                                  • To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.
                                                                  • Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
                                                                  • To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury
                                                                  • Yes No
                                                                    Minute

                                                                  These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later.

                                                                  Ingredients
                                                                  • Yes No 7 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 1/2 cup unsalted matzo meal
                                                                  • Yes No 2 tbsp minced onion
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 4 cup chopped onion
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 1/2 cup chopped carrot
                                                                  • Yes No 1 1/2 cup chopped celery
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 8 thyme
                                                                  • Yes No 8 parsley
                                                                  • Yes No 4 1 1/3 lb chicken thigh
                                                                  • Yes No 4 1 1/3 lb chicken drumstick
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
                                                                  • While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 8 ingredients (chopped onion through drumsticks); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
                                                                  • Lightly coat hands with cooking spray. Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.
                                                                  Yields: 6servings (serving size: 1 cup soup and 4 matzo balls)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 1/4 cup shaken buttermilk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup blueberry
                                                                  • Yes No butter
                                                                  • Yes No 2 cup sliced summer berries
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 cup yogurt
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 lemon
                                                                  • Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy).
                                                                  • Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.
                                                                  • Combine yogurt, maple syrup and lemon zest in a bowl. Serve over Very Berry Pancakes.
                                                                  • Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.
                                                                  Yields: 4
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch! What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like. This recipe was featured as part of our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup organic all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 12 tbsp organic unsalted butter
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 1 tbsp organic vanilla extract
                                                                  • Yes No 2 cup semisweet chocolate chip
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside.
                                                                  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
                                                                  • Reduce the mixer speed to low and add the flour mixture. Remove the bowl from the mixer stand and stir in the chocolate chips.
                                                                  • Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
                                                                  • Remove the cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 48(2-inch) cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 12 3/4 lb medium parsnip
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 3/4 cup fine dry bread crumb
                                                                  • Yes No vegetable oil
                                                                  • Cook whole parsnips in boiling water to cover 20 minutes or until tender; drain. Cut parsnips into 3- x 1/2-inch strips.
                                                                  • Combine salt, pepper, and breadcrumbs in a large zip-top plastic bag; add parsnips, a few at a time, shaking to coat.
                                                                  • Pour oil to depth of 3 inches into a Dutch oven, and heat until a thermometer registers 375°. Fry parsnips, a few at a time, for 1 minute. Drain on paper towels; serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 36 bite size chocolate covered caramel peanut nougat bars
                                                                  • Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat until blended.
                                                                  • Stir together flour and next 2 ingredients in a small bowl. Add to butter mixture, beating until blended. Cover and chill 30 minutes.
                                                                  • Preheat oven to 350°. Shape about 2 Tbsp. dough around each nougat bar, using lightly floured hands, and roll into balls. Place 3 inches apart on ungreased or parchment paper-lined baking sheets.
                                                                  • Bake at 350° for 13 to 14 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks.
                                                                  • Note: We tested with Snickers Minis.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    snickers
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Snickers

                                                                  Not only is this cake easy to make, as it's made with a cake mix, but it's lowfat, too. Be sure to look below for more Bundt Cake recipes.

                                                                  Ingredients
                                                                  • Yes No 18 oz cake mix
                                                                  • Yes No 15 oz fruit cocktail
                                                                  • Yes No 3 egg
                                                                  • Yes No juice
                                                                  • Yes No 4 tsp poppy seed
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Preheat oven to 350 degrees F. Grease and flour 12 cup bundt cake pan. In large bowl, place all ingredients except orange. Add 1/2 of orange juice and zest. Using hand mixer, combine all ingredients. Spoon cake batter into prepared pan. Bake for 50 to 55 minutes. Cook cake in pan on wire rack for 45 minutes. Remove to serving plate. Make glaze by combining rest of orange juice and zest with powdered sugar. If glaze too wet add more sugar. If too dry add more juice, if possible, or a little water. Once glaze is completely combined, drizzle over cake. Serve with whipped or ice cream. More Bundt Cake Recipes Bacardi Rum Cake Cinnamon Bundt Cake Dark Chocolate Chip Bundt Cake Easy Poppy Seed Cake Hershey Bar Cake Hummingbird Cake Pistachio Cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    bacardi
                                                                  • Yes No
                                                                    hershey
                                                                    Brands:
                                                                  • Yes No
                                                                    Bacardi
                                                                  • Yes No
                                                                    Hershey

                                                                  Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water. Nokedli are delicious on their own with butter, but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana. Makes 8 servings of Hungarian Dumplings or Nokedli

                                                                  Ingredients
                                                                  • Yes No 2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 2 cup water
                                                                  • Put a large saucepan of water on to boil. Add 1 teaspoon salt and 1 tablespoon vegetable oil to the water. In a large bowl, mix together flour and salt. With a wooden spoon, stir in eggs and enough water to make a wet, pourable dough. Don't beat it smooth. It should look like cottage cheese. Let the dough rest while the water comes to a boil. The dough should be cooked in three batches. Place a noodle grater over the pot of boiling water and lay a portion of the dough in the square section of the grater and move it back and forth over the grater. Zsolt prefers to use a flat grater and a wooden spoon. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot. After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together. Repeat with the remaining dough in two more batches. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.
                                                                  Cuisine:YesNohungarian
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 8 slice brioche
                                                                  • Yes No 1/2 cup mascarpone cheese
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 pint strawberry ice cream
                                                                  • Fill a large metal bowl with ice water and set another large metal bowl in it. Set a strainer in the bowl.
                                                                  • In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until slightly pale. In a medium saucepan, heat the milk with the cream and vanilla beans and seeds until small bubbles appear around the edge. Add the hot milk to the egg mixture in a thin stream, whisking constantly. Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes. Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally.
                                                                  • Meanwhile, in a saucepan, combine the strawberries, orange juice, zest, vinegar and the remaining 1/4 cup of sugar; season very lightly with salt and pepper. Bring to a boil and cook over moderately high heat, stirring frequently, until the mixture has become jammy, about 10 minutes. Transfer the jam to a bowl and let cool.
                                                                  • Heat a panini press or griddle over low heat. Spread the mascarpone on 4 of the brioche slices. Spoon 3 tablespoons of the jam on each of the other 4 slices and close the sandwiches. Brush the sandwiches with the butter and grill or press until golden, about 5 minutes. Transfer the panini to a cutting board and dust with confectioners' sugar. Halve each sandwich.
                                                                  • Put 1 pint of ice cream and half of the vanilla sauce in a blender and blend until smooth. Pour into 2 large glasses. Repeat with the remaining ice cream and vanilla sauce to make 2 more shakes. Serve the milk shakes right away, with the panini.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Ginger gives this sweet beverage a refreshing bite.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup chopped ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 8 cup non-fat milk
                                                                  • Yes No 1 cup chopped white baking chocolate
                                                                  • Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.
                                                                  • Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180° or until bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sieve

                                                                  The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3/4 cup blueberry
                                                                  • Yes No 3/4 cup regular cranberries
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No fine sanding sugar
                                                                  • Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
                                                                  • Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
                                                                  • Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
                                                                  • Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.
                                                                  Yields: 6or 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook

                                                                  Frank Brigtsen, Brigtsen's. After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tbsp coarsely chopped thyme
                                                                  • Yes No 2 tbsp coarsely chopped oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/4 cup olive oil
                                                                  • Yes No 2 whole pork tenderloins, of all silver skin
                                                                  • Yes No 1 1/4 cup medium carrot
                                                                  • Yes No 1/4 cup red, yellow, and green bell peppers
                                                                  • Yes No 1/2 1 cup large yellow onion
                                                                  • Yes No pinch cumin, ground
                                                                  • Yes No 1 cup sweet peppers jelly
                                                                  • Yes No 1 1/4 cup chicken stock
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 3 tbsp cajun meat seasoning
                                                                  • Whisk together 1/2 teaspoon salt, wine, and next 4 ingredients in a shallow dish. Slowly add 1 cup olive oil in a thin stream, whisking constantly. Add pork, cover, and chill at least 1 hour, or up to 1 day.
                                                                  • Heat 2 tablespoons olive oil in a medium saucepan over high heat. Add carrot, bell peppers, and onion, and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add cumin and remaining 3/4 teaspoon salt; cook 1 minute. Add Pepper Jelly, stock, and rice vinegar. Bring to a boil, reduce heat to low, and simmer 10 minutes.
                                                                  • Raise heat to high, return mixture to a boil, and add dissolved cornstarch, whisking until well blended. Remove from heat, and set aside.
                                                                  • Preheat oven to 350º. Heat remaining 1/4 cup olive oil in a roasting pan on stovetop over high heat. Remove pork from marinade and season with Cajun meat seasoning. Sear pork in pan 3 minutes on each side, and place in oven. Bake until internal temperature reaches 150º, about 20 to 25 minutes. Remove from pan, and set aside 5 minutes before slicing.
                                                                  • Drain any excess oil from pan. Add reserved Pepper Jelly mixture to pan over high heat, stirring to loosen particles from bottom. Bring to a boil, and remove from heat.
                                                                  • Slice pork, and arrange on serving plates. Top each serving with 1/4 cup glaze from pan.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 large jícama
                                                                  • Yes No 2 head romaine lettuce
                                                                  • Yes