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                                                                  Ingredients
                                                                  • Yes No 1 small cup white bread
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1/2 english cucumber
                                                                  • Yes No 1 1/2 cup coarsely chopped roasted red bell peppers
                                                                  • Yes No 2 lb beefsteak tomato
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside.
                                                                  • Process cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while blender is running. Transfer to the bowl; whisk to combine. Stir in salt; season with pepper. Refrigerate, covered, until chilled, about 30 minutes. Divide gazpacho among 4 bowls. Garnish each with 2 cucumber rounds.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 1 lb gnocchi
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 8 oz, 1 cup store bought pesto
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 1/4 cup ricotta cheese
                                                                  • Cook the gnocchi according to the package directions. Drain and return them to the pot. Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper. Substitution: If you can't find gnocchi, try this quick and easy pesto and cream sauce on pasta. Frozen peas are a fine stand-in for green beans.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil

                                                                  No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.

                                                                  Ingredients
                                                                  • Yes No 6 medium organic potato
                                                                  • Yes No 1 whole organic yellow onion
                                                                  • Yes No 5 large organic egg
                                                                  • Yes No 2 cup olive oil
                                                                  • Yes No salt
                                                                  • This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer, or 6 servings as a main course.
                                                                  • Note: If you've never prepared a Spanish omelet and prefer a step-by-step style recipe with photos:
                                                                  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.
                                                                  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
                                                                  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
                                                                  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.
                                                                  • Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
                                                                  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
                                                                  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
                                                                  • Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.
                                                                  • If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.
                                                                  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
                                                                  • The following are a few of the most popular variations to the classic Tortilla Espanola.
                                                                  • - A Step-by-Step Recipe with Photos
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6servings main dish
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sauté
                                                                  Ingredients
                                                                  • Yes No 3 hass avocados
                                                                  • Yes No 1/4 small red onion, very
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No salt and pepper
                                                                  • Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 6
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 lb fresh red jalapeño chiles
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 2 1/2 tbsp rice vinegar
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • In a medium skillet, combine the red jalapeño chiles with the water and salt. Bring to a boil, cover and cook over moderately low heat until the chiles are tender, about 25 minutes. Stir in the rice vinegar and sugar, stirring until the sugar is dissolved. Let the mixture cool, then transfer to a blender. Puree the chiles with their liquid. Pour the red chile sauce into jars, cover and refrigerate.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 1 packed cup golden brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 12 oz semisweet chocolate chip
                                                                  • Yes No 1 cup coarsely chopped walnut
                                                                  • Preheat the oven to 350° and position racks in the middle and lower thirds of the oven. In a medium bowl, whisk the flour with the baking soda and salt.
                                                                  • In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add the eggs and vanilla and beat until smooth. At low speed, beat in the dry ingredients. Stir in the chocolate chips and nuts.
                                                                  • Arrange tablespoons of the cookie dough at least 1 1/2 inches apart on 2 large baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 42cookies
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 2 1/4 6 oz cup walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 lb ground round (beef)
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 cup low fat spaghetti sauce
                                                                  • Yes No 1/2 tsp oregano, ground
                                                                  • Yes No 2 14 oz less sodium beef broth
                                                                  • Yes No 1 15 oz no salt added kidney beans
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain.
                                                                  • Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and onion; cook over medium heat until meat is browned, stirring until it crumbles. Drain.
                                                                  • Return meat mixture to pan; add cooked pasta and remaining ingredients. Cook 10 minutes or until thoroughly heated.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  This is a delicious complement to holiday ham and turkey. Spread it on a grilled chicken sandwich or over the crust of a quiche before adding the filling. Straight from the jar, it makes a bold and spicy dip for egg rolls. Look for bargains on packets of dry mustard at wholesale clubs and specialty markets, or order online at www.penzeys.com.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 cup mustard powder
                                                                  • Yes No 2 cup organic white vinegar
                                                                  • Yes No 3 large organic egg
                                                                  • Yes No 1/2 cup honey
                                                                  • Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
                                                                  • Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
                                                                  • Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 17 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
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  This deceptively rich dessert offers a refreshing minty contrast to a grilled dinner.

                                                                  Ingredients
                                                                  • Yes No 1 cup chocolate wafer crumbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp 1% low-fat milk
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 1/4 cup green crème de menthe
                                                                  • Yes No 2 tbsp white crème de cacao
                                                                  • Yes No 1 8 oz frozen fat free whipped topping
                                                                  • Yes No 3 cup vanilla low fat ice cream
                                                                  • Yes No 2 tsp chocolate syrup
                                                                  • Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.
                                                                  • Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nabisco
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Nabisco
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for sunflower seed bread is easy to make and is egg-free. Sunflower seeds and pumpkins seeds, and their oils, are very popular in Eastern Europe and find their way into savory items and desserts. Here's a larger photo of Eastern European sunflower seed bread.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup unsalted roasted sunflower seeds
                                                                  • Yes No 1 egg white
                                                                  • In a large bowl or stand mixer, combine warm water, yeast and 1 teaspoon sugar. Set aside until foamy. Add 1/3 cup sugar, oil, salt and flour, mixing until well combined. Knead about 8 minutes, adding additional flour, if necessary, until a smooth, elastic dough is formed. Place in a greased bowl, turning once to coat both sides, and cover with greased plastic wrap and let rise until doubled in bulk, 1 to 2 hours. Coat a 9x5-inch loaf pan with cooking spray. Punch dough down and turn out onto a lightly floured board. Knead 1 minute to release any trapped air and shape into a loaf. Place in prepared pan, cover with greased plastic wrap and let rise in a warm place until doubled. Heat oven to 375 degrees. Brush top of bread with egg white and sprinkle with 1 tablespoon sunflower seeds. Bake 35 to 40 minutes or until an instant-read thermometer registers 190 degrees. Remove from oven and immediately turn out of the pan onto a wire rack to cool completely.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 1(9x5-inch) sunflower bread
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 21 inch, 10 cup baguette
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 tsp chopped sage
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1 lb shiitake mushroom cap
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
                                                                  • In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
                                                                  • Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
                                                                  • In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
                                                                  • Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
                                                                  Yields: 12
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  If you can't find lemon verbena tea, use Lemon Zinger herbal tea.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 lemon verbena tea bags
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup applesauce
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup powdered sugar
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
                                                                  • Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add granulated sugar and brown sugar; beat well. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
                                                                  • To prepare glaze, combine powdered sugar and rind in a small bowl. Add juice, stirring with a whisk until smooth. Drizzle glaze over cake; let stand until set.
                                                                  Yields: 12servings (serving size: 1 slice)
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 10 tbsp stick unsalted butter
                                                                  • Yes No 1 shallot, and sautéed
                                                                  • Yes No 1/2 cup chopped dried cranberry
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No flaky salt
                                                                  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in shallot, cranberries, walnuts, and pepper. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
                                                                  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
                                                                  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
                                                                  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
                                                                  Yields: 15biscuits
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 1/2 tbsp dark brown sugar
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 8 bai makrut (kaffir lime leaves)
                                                                  • Yes No 5 macadamia nut
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 3 red thai chiles
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No 3 tbsp peanut oil
                                                                  • Yes No 1/3 cup coconut milk
                                                                  • In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.
                                                                  • Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.
                                                                  Cuisine:YesNoindonesian
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice. Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; the flavors taste cleaner and there’s no fat to skim. Instead I add quinces to turn meltingly tender infused with the sauce, which is subtly sweetened with dates. If you can’t find duck breasts, fesenjan is also delicious served with grilled or roasted chicken thighs or whole ducklings; it can also stand up to grilled steak or roasted beef. This recipe makes quite a bit of the rich sauce, so you can dish it up Iranian-Jewish style: a generous amount of rice topped with sauce, along with a modest amount of duck. Or present it in typical American fashion to fewer guests, with more meat and less rice; freeze leftover sauce and pair it with grilled poultry or meat for a quick, celebratory meal in the future. Cook’s Note: I always taste nuts first to make sure they have not turned rancid. Once, as I started to prepare this fesenjan, I found out too late that my walnuts were stale, and had to substitute pecans. Their rich, slightly sweet edge married beautifully with the other ingredients, and even guests who find walnuts a tad too... read more The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice. Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; the flavors taste cleaner and there’s no fat to skim. Instead I add quinces to turn meltingly tender infused with the sauce, which is subtly sweetened with dates. If you can’t find duck breasts, fesenjan is also delicious served with grilled or roasted chicken thighs or whole ducklings; it can also stand up to grilled steak or roasted beef. This recipe makes quite a bit of the rich sauce, so you can dish it up Iranian-Jewish style: a generous amount of rice topped with sauce, along with a modest amount of duck. Or present it in typical American fashion to fewer guests, with more meat and less rice; freeze leftover sauce and pair it with grilled poultry or meat for a quick, celebratory meal in the future.

                                                                  Ingredients
                                                                  • Yes No 3 lb boneless duck breasts, skin on
                                                                  • Yes No 3/4 tsp coriander seed
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No salt
                                                                  • Yes No olive oil
                                                                  • Yes No 3 medium ripe quinces
                                                                  • Yes No 2 cup walnut
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 3 cup chopped onion
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup pure, unsweetened pomegranate juice
                                                                  • Yes No 3 tbsp pomegranate molasses
                                                                  • Yes No 1 cup good quality, low sodium purchased
                                                                  • Yes No 3/4 cup chopped pitted dates
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No cooked rice
                                                                  • Yes No garnish, fresh pomegranate seeds
                                                                  • Prepare the duck breasts: rinse and pat them dry. Using a sharp knife, score the duck skin in a crisscross pattern, taking care to cut only through the skin and fat, avoiding the duck flesh. Grind the coriander and peppercorns in a spice grinder or coffee mill, or crush well using a mortar and pestle. Add the garlic and salt, spin or mash to a coarse puree, and rub into both sides of the duck, working some of the paste into the flesh between the score marks. Set aside while you start the sauce.
                                                                  • Preheat the oven to 300°F.
                                                                  • Prepare the sauce: rinse, quarter, and peel the quinces. Using a very sharp knife, cut out the core, seeds, and any other hard bits. Cut the quinces into large chunks. Pulse the walnuts in a food processor to a mixture of fine and coarse crumbs.
                                                                  • In a large heavy Dutch oven or casserole, heat the oil over medium heat until it shimmers. Add the onions and sauté, turning occasionally as they soften and then turn golden. Adjust the heat to medium-high and add the quinces. Cook until the fruit begins to speckle a deep caramel in places, lifting and tossing to avoid burning. Add the garlic, sprinkle with salt and pepper, and cook for 3 minutes to blend the flavors. Stir in the ground walnuts and briefly sauté, stirring, until their aroma arises.
                                                                  • Stir together the pomegranate juice and pomegranate molasses, and add along with the broth and dates. Bring the mixture to a boil, then cover and transfer to the oven, occasionally giving it a stir as it cooks. (You can simmer the sauce on top of the stove, if you prefer. I find the oven heat gentler and more even, causing less evaporation, and besides, I usually need the extra burner space on the stove.)
                                                                  • When the sauce has been in the oven for about 45 minutes, choose a very large, heavy, ovenproof skillet (cast-iron is ideal here; if necessary, use 2 skillets or work in batches) and film it with oil. Place the skillet over medium heat until hot. Add the duck breasts, skin side down. Cook, shaking the pan occasionally or sliding a spatula under the breasts if they threaten to stick. Press down on the breasts with a spatula now and then to release more fat, and pour out the rendered fat as it accumulates; if the fat rises up to the duck flesh, its high temperature may toughen the meat. Continue cooking until the skin is well bronzed, about 10 minutes. Pour off any remaining fat from the pan, turn the duck skin side up, and put the skillet in the oven alongside the sauce. (Or, if you sautéed the duck breasts in batches or in 2 skillets, you can place all of them in one large baking pan.)
                                                                  • Slow-roast until the duck breasts are cooked to the desired doneness, 10 to 15 minutes, or until they feel springy to the touch and a thermometer inserted horizontally into the center of a breast registers 135°F for medium-rare or 140°F for medium. Transfer the duck to a cutting board and let rest for 5 minutes.
                                                                  • Remove the sauce from the oven and place the pot over medium heat. Add the lemon juice and cook for 2 minutes to blend the flavors. Taste and adjust the lemon, salt, and pepper.
                                                                  • Cut the duck on the diagonal into 1/2-inch-thick slices. It is easiest to do this if the thick skin side is on the bottom and you cut directly into the duck flesh.
                                                                  • Spoon fluffy cooked rice onto a serving platter and nap with plenty of sauce and chunks of quince. Fan the duck slices decoratively on top, ladle some additional sauce over, and scatter the pomegranate seeds, if using.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 7 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.

                                                                  Ingredients
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp five spice
                                                                  • Yes No coarse salt
                                                                  • Yes No 4 3/4 cup pecan
                                                                  • Preheat oven to 250 degrees. Whisk egg white in a large bowl until foamy, about 30 seconds. Whisk in sugars, soy sauce, five-spice powder, and 1/2 teaspoon salt. Add pecans, and toss to coat using a rubber spatula.
                                                                  • Transfer pecan mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake, stirring occasionally, until golden brown, about 1 hour 10 minutes.
                                                                  • Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 5cups
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread

                                                                  This recipe goes with Cantonese Chicken with Vegetables

                                                                  Ingredients
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp dry white wine
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp corn starch
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp minced scallion
                                                                  • Yes No 1 1/2 tbsp grated ginger
                                                                  Cuisine:YesNocantonese
                                                                  Yields: 4servings

                                                                  Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs

                                                                  Ingredients
                                                                  • Yes No 4 tsp organic butter
                                                                  • Yes No 8 organic egg
                                                                  • Yes No 8 tbsp organic heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup shredded cheddar cheese
                                                                  • Put about 1 teaspoon melted butter into 4 individual baking dishes. Break 2 eggs into each dish. Add 2 tablespoons of cream to each dish and sprinkle with salt and pepper. Bake in a preheated 350° oven for 10 to 15 minutes, sprinkle 1 tablespoon of cheese over each egg just a minute or two before done. Shirred eggs serves 4. More Egg Recipes Eggs Mornay Scrambled Eggs with Ham Deluxe Scrambled Eggs with Tomatoes Eggs Benedict Eggs Florentine Recipe Scalloped Eggs with Bacon Creole Eggs Creamy Scrambled Eggs Creamed Eggs with Ham Deviled Eggs Mexican Scrambled Eggs Eva's Scrambled Eggs Corned Beef Hash with Eggs Scrambled Eggs with Ramps Western Omelet with Ham Egg Recipes & Breakfast Casseroles Egg Recipes Index Hard-Cooked Egg Recipes Cheese Recipes Breakfast Casseroles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoflorentine
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 3/4 lb wheat spaghetti
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 tbsp red curry paste
                                                                  • Yes No 1/3 cup chicken stock
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 2 1/2 oz cup mung bean sprout
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1/3 cup salted roasted peanut
                                                                  • Yes No lime
                                                                  • In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
                                                                  • Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
                                                                  • In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1 1/2 tsp chopped dill weed
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp chopped mint
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 4 2 lb chicken breast half (boneless skin-on)
                                                                  • Yes No 2 1 lb medium yellow squash
                                                                  • Yes No 2 1 lb medium zucchini
                                                                  • Yes No 1/4 lb feta cheese
                                                                  • In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
                                                                  • Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
                                                                  • Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
                                                                  • Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Tex-Mex Lasagna
                                                                   1 h 17 m
                                                                  Ingredients
                                                                  • Yes No 1 lb lean ground beef
                                                                  • Yes No 1 cup multiple ingredients in one line
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp salt free chipotle seasoning
                                                                  • Yes No 1 24 oz mild salsa
                                                                  • Yes No 1 15 oz dark red kidney beans
                                                                  • Yes No 1 10 oz enchilada sauce
                                                                  • Yes No 1 10 oz frozen kernel corn
                                                                  • Yes No 16 6 inch fajita size corn tortillas
                                                                  • Yes No 4 cup shredded mexican four cheese blend
                                                                  • Yes No toppings, sour cream, tomatoes
                                                                  • Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
                                                                  • Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
                                                                  • Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
                                                                  • Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
                                                                  • Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 57 minutes
                                                                  • Total Time: 1 hour 17 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup 2% reduced fat milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1 inch, 1 lb cinnamon swirl bread, cubes
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2/3 cup fat free caramel sundae syrup
                                                                  • Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Divide bread mixture evenly among 11 muffin cups coated with cooking spray. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Serve warm with syrup.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 11servings (serving size: 1 bread pudding and about 1 tablespoon syrup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Mince Tarts
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No all you classic pie crust
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1 large egg
                                                                  • Working with 1 dough disk at a time, roll into a 1/4-inch-thick circle. Use a 3-inch cookie cutter to cut out 4 circles, reserving scraps. Repeat with remaining dough disk. Gather scraps; roll out. Use the edge of a round cookie cutter to form small leaves. Score down center of leaves with a sharp knife to make decorative veins.
                                                                  • Preheat oven to 375°F. Coat 8 cups of a nonstick 12-cup muffin tin with cooking spray. Line cups with a circle of pastry, pressing dough into corners.
                                                                  • Make filling: Mix apple, all raisins, sugar, butter, lemon juice, cinnamon, allspice and nutmeg in a bowl. Spoon evenly into pastry-lined muffin cups. Cover each with 1 or 2 pastry leaves. Lightly brush leaves and pastry edges with egg. Bake until golden brown, 40 to 45 minutes. Cool slightly in pan on a wire rack, then gently lift out tarts, transfer to rack and let cool completely.
                                                                  Yields: 8small tarts (serving size: 1 tart)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  Pumpkin Pie Recipe
                                                                   1 h 15 m

                                                                  Thanksgiving dinner just isn't complete without this recipe for Pumpkin Pie.

                                                                  Ingredients
                                                                  • Yes No 1 9 inch unbaked deep dish pie shell
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 oz pure pumpkin
                                                                  • Yes No 1 oz evaporated milk
                                                                  • Preheat oven to 425° F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl with wire whisk. Beat eggs lightly in large bowl. Stir in pumpkin and dry mixture. Gradually stir in milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. Store in refrigerator. *If you don't have all of the spices, you can use all cinnamon or nutmeg. You can also substitute 1-3/4 t. pumpkin pie spice for the three spices. Not pumpkin pie filling.
                                                                  Cuisine:YesNoamerican
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake

                                                                  Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs

                                                                  Ingredients
                                                                  • Yes No 2 8 oz french bread baguette
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 8 oz presliced mushrooms
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 2 7 oz baby spinach
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 cup thinly sliced plum tomato
                                                                  • Yes No 1 4 oz feta cheese
                                                                  • Yes No 3/4 3 oz cup grated asiago cheese
                                                                  • Yes No 3 cup non-fat milk
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 1/2 tsp oregano leaves, dried
                                                                  • Yes No 5 large egg
                                                                  • Yes No 4 large egg white
                                                                  • Preheat oven to 350°.
                                                                  • Place bread slices in a single layer on a baking sheet. Bake at 350° for 12 minutes or until lightly browned.
                                                                  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
                                                                  • Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover strata; bake at 350° for 40 minutes or until lightly browned and set. Serve warm.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup yogurt
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No black pepper
                                                                  • Yes No 1/4 tsp dill, dried
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 tsp lemon juice
                                                                  • Yes No 1 tbsp oregano leaves, dried
                                                                  • Yes No 1 1/3 lb chicken breast (boneless, skinless)
                                                                  • Yes No 4 pocketless pitas
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1/3 cup black olive
                                                                  • Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.
                                                                  • Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.
                                                                  • Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
                                                                  • To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.
                                                                  Yields: 4
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup packed dark brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 3/4 tsp cinnamon
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 2 lb firm ripe pears
                                                                  • Yes No 1 tsp lemon juice
                                                                  • In a pan over low heat, melt 4 Tbsp. butter. In a bowl, mix flour, 2 Tbsp. brown sugar, baking powder, 1/2 tsp. cinnamon, allspice, ginger, nutmeg, cloves and salt. In a smaller bowl, whisk milk and egg. Add milk mixture and 3 Tbsp. melted butter to flour mixture; stir until well blended.
                                                                  • Preheat oven to 200ºF. Warm a 6-inch nonstick waffle iron; brush with 1 Tbsp. melted butter. Spoon in 1/2 cup batter; spread evenly. Cook until golden brown and firm, 2 to 3 minutes. Transfer waffles to a plate and keep warm in oven. Cook remaining waffles.
                                                                  • Melt remaining 1 Tbsp. butter in a skillet over medium heat. Add pears and sprinkle with lemon juice, remaining 2 Tbsp. brown sugar and 1/4 tsp. cinnamon. Cook, stirring gently, until juices are caramelized and pears are tender, 3 to 4 minutes.
                                                                  • Transfer waffles to 4 serving plates and top with pears. Serve immediately.
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 17 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  Pastissada is an old Veronese stew that draws from Austro-Hungarian tradition (Verona was a part of the Empire for a long time) and brings goulash to mind. Most of the recipes I've seen call for horsemeat, but this one is beef based, and it might be nice with an Amarone. The recipe will serve 6.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 lb boneless beef, i would be tempted by the rump
                                                                  • Yes No 1 onion
                                                                  • Yes No a carrot
                                                                  • Yes No 2 celery rib
                                                                  • Yes No a tsp powdered cinnamon
                                                                  • Yes No two rosemary
                                                                  • Yes No a dry red wine, e.g, valpolicella
                                                                  • Yes No black peppercorn
                                                                  • Yes No salt
                                                                  • Yes No come time
                                                                  • Yes No 2 60 gram oz pancetta
                                                                  • Yes No 1 tbsp tomato paste diluted
                                                                  • Put the meat in a bowl, together with the chopped vegetables, herbs, spices, and finally the wine. Marinate the meat for at least a day, turning it occasionally. Come time to cook it, remove it from the marinade and pat it dry. Using a thin-bladed knife, stick the meat repeatedly and slip the matchsticks of lard or pancetta into the cuts to baste the meat from the inside as it cooks. While you're preparing the meat, heat the marinade in a saucepot big enough to comfortably hold the meat. Add the lardoned meat to the pot, together with the tomato paste diluted in warm water, cover, and simmer for about 2 hours, turning the meat every now and again. When the meat is dome remove it, slice it, and set the pieces on a warmed serving dish. While you're doing this, cook the pan drippings down some over a fairly brisk flame, and blend them. Spoon the sauce over the meat and serve at once. Accompaniments? Polenta, and spinaci rifatti. Note: Pastissada can also have paprika in it. Depending upon my mood, I might add a tablespoon or two of paprika to this stew. Second thing: Though my source didn't call for it, I might also be tempted to heat 2 tablespoons of olive oil in a second pot while the marinade is cooking down, brown the meat on all sides, and then pour the reduced marinade over it and proceed as above.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 5servings beef pastissada
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    pour

                                                                  Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia

                                                                  Ingredients
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 5 cup cubed red potato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup chopped cucumber
                                                                  • Yes No 3/4 cup sliced grape
                                                                  • Yes No 3/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 cup chopped orange bell pepper
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1 2 1/4 oz sliced ripe olives
                                                                  • To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk.
                                                                  • To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
                                                                  • Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 12servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 12 large egg white
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1/4 tsp pure coconut extract
                                                                  • Yes No coconut glaze
                                                                  • Yes No 2 large cup unsweetened flake coconut
                                                                  • Yes No angel lollipops
                                                                  • Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
                                                                  • Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
                                                                  • Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
                                                                  • Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
                                                                  • Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
                                                                  • Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
                                                                  Yields: 110-inch cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz white rum
                                                                  • Yes No 3 oz Coca-Cola
                                                                  • Yes No 1 tsp lime juice
                                                                  • Yes No 1 wedge lime
                                                                  • Fill a highball glass with ice. Add the rum, Coca-Cola and lime juice and stir gently. Garnish with the lime wedge.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.

                                                                  Ingredients
                                                                  • Yes No to prepare this ruffle edged delicacy, away any silt and dirt by running the leaves under water and cutting out the hard stems before chopping/ripping apart the leaves, bushels of this sturdy, almost sweet in flavor green flood the markets now all the way through march, lending plenty of time to enjoy the taste fall all the way through spring frost
                                                                  • Yes No 3 chicken breast (boneless, skinless)
                                                                  • Yes No 5 medium mixed potatoes
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 carrot
                                                                  • Yes No 6 cup chicken stock
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 2 tbsp parmesan cheese
                                                                  • Yes No 5 cup chopped kale
                                                                  • Yes No 15 oz canned cannellini bean
                                                                  • Yes No salt and pepper
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
                                                                  • Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 organic garlic clove
                                                                  • Yes No one 3 3/4 lb organic chicken
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup organic rice vinegar
                                                                  • Yes No 2 medium organic tomato
                                                                  • Yes No 2 tbsp chopped organic flat leaf parsley
                                                                  • In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
                                                                  • Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
                                                                  • Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 1 1/2 cup homemade stock
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 onion
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1 1/2 medium lb shrimp
                                                                  • Yes No 2 scallion
                                                                  • Yes No cooked rice
                                                                  • In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
                                                                  • Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
                                                                  • Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Three sugars go into these rolls: Granulated sweetens the dough, brown adds a light molasses flavor to the filling, and powdered sweetens the glaze. Use dental floss to make easy work of cutting the dough.

                                                                  Ingredients
                                                                  • Yes No 1 2 1/4 teaspoons dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup 1% low-fat milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3/4 cup raisin
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp 1% low-fat milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
                                                                  • Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
                                                                  • To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
                                                                  • Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown.
                                                                  • To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.
                                                                  Yields: 20servings (serving size: 1 roll)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 1/2 tsp curry powder
                                                                  • Yes No 2 cup refrigerated mashed potatoes
                                                                  • Yes No 1 10 oz frozen peas
                                                                  • Yes No 1 15 oz refrigerated piecrusts
                                                                  • Yes No 1 mango chutney
                                                                  • Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, about 8 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and the curry powder and cook, stirring, for 1 minute. Remove from heat and stir in the potatoes and peas. Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet. Bake the samosas until golden, about 25 minutes. Serve with the mango chutney, if desired.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This penne pasta recipe is a simple way to bring Italian flavors to your dinner table. Serve with a green salad and garlic bread for a hearty, filling meal.

                                                                  Ingredients
                                                                  • Yes No 1 tsp ground fennel seed
                                                                  • Yes No 1 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 lb chicken breast tenders
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 4 cup diced tomato in can
                                                                  • Yes No 1 cup white wine
                                                                  • Yes No 8 oz penne pasta
                                                                  • Yes No 1/4 1 oz cup grated parmigiano-reggiano cheese
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Combine first 5 ingredients in a small bowl; rub over chicken.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
                                                                  • Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
                                                                  • Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: about 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  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

                                                                  Moist, rich, and lightly spiced, this carrot cake received our Test Kitchens' highest rating. We call for a metal baking pan for the cake; if you use a glass baking dish, which conducts heat better than metal, decrease the baking temperature to 325°, and begin checking for doneness after 25 minutes. For the best frosting consistency, use softened butter and cold cream cheese, and add the powdered sugar in batches.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 9 tbsp butter
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup finely shredded carrot
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 2 3/4 cup powdered sugar
                                                                  • Yes No 1 tbsp orange sugar sprinkles
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
                                                                  • Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.
                                                                  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
                                                                  • To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.
                                                                  Yields: 16servings (serving size: 1 piece)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  We've loaded this chili with beef and beans for zinc and B vitamins, tomatoes and green peppers for vitamin C, and butternut squash for beta-carotene.

                                                                  Ingredients
                                                                  • Yes No 1 lb extra lean ground beef
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 14.5 oz mexican style stewed tomatoes, chopped
                                                                  • Yes No 1 16 oz chili bean in can
                                                                  • Yes No 1/2 1 1/2 cup small butternut squash
                                                                  • Yes No 1 cup low-sodium beef broth
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 1/2 tsp chili powder
                                                                  • Yes No 1 cup frozen corn kernel
                                                                  • Cook beef, bell pepper, and next 2 ingredients in a Dutch oven over medium-high heat until meat crumbles and is no longer pink. Drain well, and return to Dutch oven.
                                                                  • Stir in tomatoes and next 5 ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili is thickened.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings (serving size: 1 cup)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

                                                                  No candy pieces here. These thumbprint cookies are filled with chocolate ganache.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/3 cup turbinado sugar
                                                                  • Yes No chocolate ganache
                                                                  • In a bowl, with a mixer on high speed, beat butter, brown sugar, and granulated sugar until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed.
                                                                  • In a small bowl, mix flour, baking powder, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but pliable, about 30 minutes.
                                                                  • Place about 1/3 cup turbinado sugar in a shallow bowl. Shape dough into 1-inch balls and roll to coat in turbinado sugar. Place 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint.
                                                                  • Bake cookies in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).
                                                                  • Carefully fill each indentation with about 1/2 tablespoon chocolate ganache. Let cool until ganache is shiny and firm to the touch, about 1 hour (or chill for about 30 minutes).
                                                                  • Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.
                                                                  • Nutritional analysis per cookie.
                                                                  Yields: 50cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup lard
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 1 3 oz instant vanilla pudding mix
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1 1/4 cup cream
                                                                  • Yes No 1/3 cup coconut meat
                                                                  • Yes No 1/3 cup walnut
                                                                  • Yes No 2 large banana
                                                                  • Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
                                                                  • Preheat oven to 425 degrees.
                                                                  • Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
                                                                  • Prick all over bottom and sides with the tines of a fork. Transfer to oven and bake until golden brown, about 16 minutes. Transfer to a wire rack and let cool completely.
                                                                  • Make the filling: In a medium saucepan, whisk together pudding mix and milk. Place over medium heat and cook, stirring, until mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Transfer to refrigerator and let chill.
                                                                  • Fold 1/4 cup whipped cream, coconut, walnuts, and bananas into pudding. Pour filling into cooled pie crust, spreading evenly with a spatula. Transfer remaining 1 cup whipped cream to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Decoratively pipe whipped cream around edge of pie; sprinkle with coconut and walnuts. Keep pie refrigerated until ready to serve; pie is best served the day it is made.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters

                                                                  Ingredients
                                                                  • Yes No 8 tbsp organic unsalted butter
                                                                  • Yes No 1/4 cup diced organic parsley
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Place the butter in a small bowl. Add the parsley and salt and mash with a wooden spoon until combined. Chill the butter until needed, but let it come to room temperature before spreading.
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 2 chunk cup seedless watermelon
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp champagne
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 head bibb lettuce
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 1/2 cup chives
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Yes No 1/2 3 oz cup pitted picholine olives
                                                                  • In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.
                                                                  • Whisk the olive oil and white wine vinegar into the watermelon juice and season with salt and pepper. Add the lettuce, onion, chives, parsley, olives and the remaining 1 1/2 cups of watermelon chunks and toss gently. Transfer the salad to a large platter and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.

                                                                  Ingredients
                                                                  • Yes No 1 cup pecan halves
                                                                  • Yes No 1 1/2 cup all purpose baking mix
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 18.4 oz boneless, skinless chicken breast tenderloins
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup buttermilk (1% fat)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No scallion
                                                                  • Place pecans in a single layer in a shallow pan.
                                                                  • Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
                                                                  • Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.
                                                                  • Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.
                                                                  • Bake at 425° for 20 to 25 minutes or until chicken is golden brown. Arrange on a serving platter, and garnish, if desired.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1 tbsp chopped oregano
                                                                  • Yes No 3 navel orange
                                                                  • Yes No 1 head radicchio
                                                                  • Yes No 1/2 cup red onion
                                                                  • In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.
                                                                  • Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Prep: 10 min., Cook: 15 min., Chill: 3 hr. This melt-in-your-mouth soft custard is a traditional English favorite. This recipe goes with Lemon Mousse Tart, Lemon Velvet Tart

                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 4 eggs yolks
                                                                  • Yes No 1/2 cup butter
                                                                  • Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
                                                                  • Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.)
                                                                  • Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
                                                                  • Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 1/3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate

                                                                  Cat got your tongue? You'll be happy it did when you taste these whimsically-named French butter cookies.

                                                                  Ingredients
                                                                  • Yes No 2/3 cup unsalted butter
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 2/3 cup pistachio
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Whisk together flour, salt and ground pistachios. Set aside.
                                                                  • Cream butter and sugar together until the mixture becomes light and fluffy. Add in lemon zest and process to combine one minute longer. Add egg whites one at a time and mix to combine. Add flour, salt and ground pistachios until smooth.
                                                                  • Fit a piping bag (or plastic bag) with a number three tip and fill bag with dough. Chill 1 hour.
                                                                  • Pipe into 2-inch long strips and bake 7-10 minutes at 350 F, until the edges begin to brown. Cool completely on rack before serving.
                                                                  • (Images: Rebekah Peppler )
                                                                  Cuisine:YesNoindian
                                                                  Yields: 302-inch cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.

                                                                  Ingredients
                                                                  • Yes No 1 8.8 oz ready to serve mexican rice
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No 1 4.4 oz green chilies in can
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No toppings, sour cream, salsa, tomato, cheddar cheese
                                                                  • Cook rice according to package directions.
                                                                  • Combine black beans and green chiles in a microwave-safe bowl. Microwave at HIGH 90 seconds. Stir in rice and cilantro. Serve immediately with desired toppings.
                                                                  • Note: For testing purposes only, we used Rice-A-Roni Express Heat & Serve Mexican Rice.
                                                                  • Mexican Beef 'n' Rice: Substitute 1 lb. cooked lean ground beef for black beans. Substitute 1 cup salsa for green chiles. Prepare recipe as directed omitting toppings. Serve with corn chips or in lettuce leaves, if desired. Makes 4 servings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 minutes
                                                                  • Total Time: 7 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.

                                                                  Ingredients
                                                                  • Yes No 1 whole head garlic
                                                                  • Yes No 1/3 cup goat cheese (chèvre)
                                                                  • Yes No 6 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp olive oil
                                                                  • Preheat oven to 350°.
                                                                  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
                                                                  • Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
                                                                  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.
                                                                  Yields: 6servings (serving size: 1 stuffed chicken breast half)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1/3 cup chopped pecan
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 1/8 tsp vanilla extract
                                                                  • Yes No 2 tbsp packed brown sugar
                                                                  • Yes No 3/8 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 9 firm, fresh dark figs
                                                                  • Yes No 3 cup plain fat free greek yogurt
                                                                  • Preheat oven to 300°.
                                                                  • Combine oats and pecans in a small bowl. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold the sugar mixture into oat mixture. Fold in maple syrup.
                                                                  • Spread granola evenly on a foil-lined baking sheet coated with cooking spray. Bake at 300° for 25 minutes, stirring once. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
                                                                  • Increase the oven temperature to 350°.
                                                                  • Combine 2 teaspoons honey and remaining 1 teaspoon vanilla in a large bowl, and add figs, stirring gently to coat the fruit. Arrange the figs, cut sides up, in a single layer on a foil-lined baking sheet. Sprinkle figs evenly with the remaining 1/8 teaspoon ground cinnamon and remaining 1/8 teaspoon salt.
                                                                  • Bake at 350° for 10 minutes or until the fig juices begin to bubble. Remove from oven, and cool completely. Combine the remaining 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 6
                                                                  • Total Time: 53 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.

                                                                  Ingredients
                                                                  • Yes No 1 poblano chili pepper
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 cup vegetable broth
                                                                  • Yes No 1 small, 15 oz red beans
                                                                  • Yes No 1 large orange bell pepper
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1/3 cup minced cilantro
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 3/4 cup thinly sliced scallion
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Yes No 3/4 3 oz cup shredded pepper jack cheese
                                                                  • Preheat broiler.
                                                                  • Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.
                                                                  • Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.
                                                                  • To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake

                                                                  Ingredients
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Place rack in middle of oven and heat it to 325 degrees. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan. Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    paper

                                                                  In a traditional trifle, liqueur moistens cake that's layered with custard and fruit. In our lighter, parfait-like version, we used the sweet juice from mashed blackberries and blueberries to soak into the cake and lime zest to flavor the whipped topping. Fresh strawberries and raspberries will also work well in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp grated lime rind
                                                                  • Yes No 2 cup reduced calorie frozen whipped topping
                                                                  • Yes No 1 1/2 tbsp lime juice
                                                                  • Yes No 1 1/4 cup blackberry
                                                                  • Yes No 1 1/4 cup blueberry
                                                                  • Yes No 2 cup cubed angel food cake
                                                                  • Fold lime rind into whipped topping; set aside.
                                                                  • Place lime juice and 1 cup each blackberries and blueberries in an 8-inch square glass dish. Mash berry mixture using the back of a spoon.
                                                                  • Layer half of cake cubes evenly in each of 4 dessert glasses. Top evenly with half of berry mixture and half of reserved topping mixture. Repeat layers with remaining half of cake cubes, berry mixture, and topping mixture. Top each trifle with 1 tablespoon each remaining blackberries and blueberries.
                                                                  • Shortcut kitchen tip
                                                                  • Mashing the berries releases their juice, which adds flavor and moisture to the cake. To easily mash the berries, place them in an 8-inch square glass dish or other container with a wide, flat bottom, and use the back of a spoon.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4servings (serving size: 1 mini trifle)
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mash

                                                                  This recipe goes with Grits Bruschetta with Tomato Salsa. This recipe goes with Grits Bruschetta with Tomato Salsa

                                                                  Ingredients
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/4 cup minced basil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 tsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Combine all ingredients in a small bowl; cover and let stand 1 hour. Drain before spooning atop bruschetta.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1cup.
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain

                                                                  Time: 30 minutes. Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp mayonnaise
                                                                  • Yes No 6 tbsp olive oil
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 4 tsp minced garlic
                                                                  • Yes No 4 anchovy
                                                                  • Yes No 2 kale, stems
                                                                  • Yes No 1 cup crouton
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Prepare a grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only 6 seconds). In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
                                                                  • Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly, then add to the dressing in the large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.
                                                                  • Note: Nutritional analysis is per serving without extra dressing.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree - similar to those served at Thai or Vietnamese restaurants throughout North America. The addition of lemongrass makes it particularly healthy - great for chasing away cold & flu bugs. This soup is wonderful on its own, or serve it like they do in Thailand: with plain steamed rice or noodles on the side. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 6 cup vegetable stock
                                                                  • Yes No 1/3 thick can coconut milk
                                                                  • Yes No 3 tbsp ready prepared
                                                                  • Yes No 3 bai makrut (kaffir lime leaves)
                                                                  • Yes No 3 cup pumpkin
                                                                  • Yes No 2 cup yam
                                                                  • Yes No 1 cup soft tofu
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1/4 tsp dried chili
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 3/4 tsp coriander seed, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 1 tsp brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 big handful baby spinach
                                                                  • Yes No 1/2 cup basil
                                                                  • Place stock in a pot over high heat. If making your stock from cubes or powder, be sure to make it strong-tasting - this will give you the best soup! Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
                                                                  • Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
                                                                  • While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice.
                                                                  • When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can if you want it creamier or less spicy).
                                                                  • Stir well and taste-test the soup for salt and spice, adding more soy sauce or a little salt if not salty or flavorful enough (this will depend on the taste of your original stock). Add more lime juice if it happens to be too salty or sweet. If it's too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili or chili sauce. If too spicy, add more coconut milk.
                                                                  • Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly and the soft tofu will heat up in seconds). Portion out into bowls and top with the fresh basil and coriander. Note that this soup can be served as is, or with rice or noodles. In Thailand, it is served with rice on the side, each person adding their own directly to the soup. Enjoy!
                                                                  Cuisine:YesNothai
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes