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                                                                  Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sauté;ed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 large granny smith apple
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 6 hot dog
                                                                  • Yes No 6 long hot dog bun
                                                                  • Yes No 3 oz sharp cheddar cheese
                                                                  • Preheat the oven to 450°. In a large skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the apples are tender and lightly caramelized, about 10 minutes longer. Stir in the cinnamon and keep warm.
                                                                  • Heat a grill pan. Grill the hot dogs over high heat until lightly charred all over, about 5 minutes. On a baking sheet, set the dogs in the rolls and top with the cheddar cheese. Bake for about 3 minutes, just until the cheese is melted. Top with the apples and serve at once.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.

                                                                  Ingredients
                                                                  • Yes No 2 large sweet potato
                                                                  • Yes No 1 2 1/4 lb, a large butternut squash neck squash
                                                                  • Yes No 1 2 lb medium rutabaga
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup panko, japanese bread crumbs
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
                                                                  • Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
                                                                  • Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
                                                                  • Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    gratin
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.

                                                                  Ingredients
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup instant potato flakes
                                                                  • Yes No 1/4 cup fat-free mayonnaise
                                                                  • Yes No 1 tbsp chopped chives
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 1/2 medium cup shrimp
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 3 slice center cut bacon slices
                                                                  • Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.
                                                                  Yields: 8servings (serving size: 2 stuffed egg halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle

                                                                  This dish affords the chance to improvise with what you find at your local market. Try purple potatoes in place of fingerlings, Maui or Walla Walla onions instead of Vidalias, or sliced beefsteak heirloom tomatoes for the grape or cherry tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 lb fingerling potatoes
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • Yes No 1 tsp sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 cup vidalia onion
                                                                  • Yes No 2 cup sliced zucchini
                                                                  • Yes No 1 cup sliced yellow squash
                                                                  • Yes No 1 cup grape
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No flat leaf parsley
                                                                  • Preheat broiler.
                                                                  • Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let peppers stand 5 minutes. Peel and cut into strips.
                                                                  • Heat 1 tablespoon oil in a deep 10-inch cast-iron skillet over medium heat. Add potatoes, tossing to coat. Spread potatoes in a single layer in pan. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/3 of garlic. Arrange onion, zucchini, and squash over seasonings. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 1/3 of garlic. Top with roasted bell peppers, remaining 2 tablespoons basil, remaining 1/3 of garlic, and tomatoes. Drizzle remaining 1 tablespoon oil and water over top; sprinkle with remaining 1/2 teaspoon salt. Cover, reduce heat to low, and cook 25 minutes or until vegetables are tender. Uncover; increase heat to high, and cook 3 minutes or until liquid almost evaporates. Garnish with parsley, if desired.
                                                                  Cuisine:YesNomaui
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Insalata Caprese is a simply prepared Italian salad made from vine-ripened tomatoes, fresh mozzarella, fresh basil, and olive oil. We've taken similar ingredients and threaded them onto wooden skewers to create these bursting-with-flavor handheld appetizers.

                                                                  Ingredients
                                                                  • Yes No 30 grape
                                                                  • Yes No 30 basil
                                                                  • Yes No 4 oz part-skim mozzarella cheese
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Thread tomatoes, basil leaves, and mozzarella cheese cubes alternately onto 10 (6-inch) wooden skewers. Place skewers on a serving platter.
                                                                  • Combine vinegar and oil in a small bowl; stir well with a whisk. Drizzle vinegar mixture evenly over skewers, and sprinkle with salt and pepper. Serve immediately, or cover and chill until ready to serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings (serving size: 1 skewer)
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  Festive occasions call for bubbles, and this punch is a great way to stretch your sparkling wine dollar. Pineapple and orange flavors mingle perfectly within the mix.

                                                                  Ingredients
                                                                  • Yes No 3 cup pineapple juice
                                                                  • Yes No 2 cup Cointreau
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 3 cup club soda
                                                                  • Yes No 2 750 milliliter champagne
                                                                  • Stir together juice, Cointreau and brandy in a bowl and chill, covered, at least 4 hours or overnight. Just before serving, combine pineapple mixture with seltzer and Champagne in a punch bowl and serve over ice.
                                                                  Yields: 16
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine

                                                                  Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.

                                                                  Ingredients
                                                                  • Yes No 4 medium ripe banana
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup banana liqueur
                                                                  • Yes No 1/2 cup rum
                                                                  • Yes No vanilla ice cream
                                                                  • Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat; add brown sugar, and cook, stirring constantly, 2 minutes.
                                                                  • Add bananas to skillet, and remove from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.
                                                                  • Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chickpeas, black-eyed peas, or lady peas could also be used in this salad.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup fresh pink eyed peas
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 cup grape
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No mint
                                                                  • Sort and wash peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
                                                                  • Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.
                                                                  • Combine peas, tomatoes, and remaining ingredients in a medium bowl. Drizzle juice mixture over salad, tossing to coat. Cover and chill. Garnish with mint sprigs, if desired.
                                                                  Yields: 6servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate

                                                                  Delicious halibut with a tangy-sweet balsamic marinade and garlic. Cook this halibut on the stovetop or other indoor grill or broil.

                                                                  Ingredients
                                                                  • Yes No 4 4 to 6 oz halibut fillets, about 4 to 6 ounces each
                                                                  • Yes No balsamic marinade
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/4 cup apricot preserves
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 medium garlic clove
                                                                  • Wash halibut and pat dry. Put in a food storage bag and add the marinade ingredients. Marinate halibut for about 2 to 3 hours. Grill or broil, turning carefully, for about 3 minutes on each side. I use two spatulas to keep the fish from flaking into chunks. along with hot cooked rice and a salad. Serves 4. Baked Halibut with Garlic Haddock Recipe Index Orange Roughy Tilapia Recipes Fish Recipe Index Catfish Recipe Index Seafood Recipe Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook

                                                                  Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

                                                                  Ingredients
                                                                  • Yes No 8 oz uncooked wide rice sticks
                                                                  • Yes No 2 tbsp sesame oil
                                                                  • Yes No 1/2 cup organic vegetable broth
                                                                  • Yes No 6 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tsp sriracha
                                                                  • Yes No 8 oz tempeh
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1 1/2 cup thinly sliced english cucumber
                                                                  • Yes No 5 scallion
                                                                  • Yes No 1 1/2 cup matchstick carrots
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/2 cup mint
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 2 tbsp diced unsalted, dry roasted peanuts
                                                                  • Yes No 12 lime
                                                                  • Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
                                                                  • Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
                                                                  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
                                                                  • Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
                                                                  Yields: 6servings (serving size: 1 1/3 cups)
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 small lb sweet potatoes, pierced
                                                                  • Yes No 1 cup yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 lb andouille
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No black pepper
                                                                  • Yes No 3 large egg yolk
                                                                  • Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coarse meal. Add the ice water and pulse until the dough comes together. Turn the dough out onto a work surface and knead until smooth.
                                                                  • Lightly flour the work surface and roll out the dough to a 13-inch round, about 1/4 inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under itself and crimp decoratively. Prick the bottom crust several times with a fork. Line the dough with foil and fill with pie weights. Bake for about 30 minutes, until the crust is barely set. Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned.
                                                                  • Meanwhile, in a large skillet, heat the olive oil. Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes. Add the onion, garlic and dried sage and cook until the onion is softened, about 5 minutes. Let cool slightly.
                                                                  • Peel the sweet potatoes and transfer them to a food processor. Add the cream and puree until very smooth. Season with salt and pepper. Add the egg yolks and process until incorporated. Transfer the filling to a large bowl and stir in the andouille mixture. Scrape the filling into the crust and bake for about 45 minutes, until the custard is set. Let cool for 20 minutes, then cut the pie into wedges and serve with the Tangy Apple Salad.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Creamy and garlicky, this dressing is also superfast and easy.

                                                                  Ingredients
                                                                  • Yes No 1 small organic garlic clove
                                                                  • Yes No salt
                                                                  • Yes No 3 tbsp organic sour cream
                                                                  • Yes No 3 tbsp organic mayonnaise
                                                                  • Yes No 1 tbsp organic white wine vinegar
                                                                  • Yes No 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No black pepper
                                                                  • Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
                                                                  Yields: 1' style='display: block;'>
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash

                                                                  Armagnac is a smooth, full-flavored brandy from southern France.

                                                                  Ingredients
                                                                  • Yes No 20 oz frozen sweet cherries
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 cup armagnac
                                                                  • Yes No vanilla frozen yogurt
                                                                  • Yes No semisweet chocolate
                                                                  • Bring cherries, lemon juice, sugar, and salt to a boil. Reduce heat, and simmer 5 minutes. Remove from heat, and stir in Armagnac. Return to heat, and simmer 1 minute more. Let cool completely. (Cherries can be refrigerated in sauce in an airtight container for up to 3 days.)
                                                                  • Scoop frozen yogurt into bowls, and spoon cherries and sauce over the top. Garnish with chocolate shavings.
                                                                  Yields: 6
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  The light coconut milk in this Thai-style vegetable stir-fry creates a silky sauce. The tofu is remarkably nutritious, and recent research on soy has shown that it can significantly lower total cholesterol.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 garlic, very
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 4 large shiitake mushroom cap
                                                                  • Yes No 2 small cup broccoli floret
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 3 plum tomato in can
                                                                  • Yes No 1 1/4 cup light unsweetened coconut milk
                                                                  • Yes No 1 lb firm tofu
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1/2 cup coarsely chopped basil
                                                                  • Yes No lime
                                                                  • In a large skillet or wok, heat the vegetable oil. Add the onion along with the ginger, garlic and jalapeño and stir-fry over moderately high heat for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and stir-fry for 3 minutes.
                                                                  • Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over moderately high heat, stirring a few times, until the vegetables are al dente, about 4 minutes. Stir the chopped basil into the vegetables, transfer to plates and serve immediately with lime wedges.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve

                                                                  Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 cup frozen blueberry
                                                                  • Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
                                                                  • Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
                                                                  • Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
                                                                  • Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
                                                                  Yields: 12muffins
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 3 oz reduced fat feta cheese
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/4 small green bell pepper
                                                                  • Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.
                                                                  • * 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    chop

                                                                  Bigos is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family's supply of barrel-cured sauerkraut ran out! Today, it's enjoyed year-round. Any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Makes 6 to 8 servings See these step-by-step instructions.

                                                                  Ingredients
                                                                  • Yes No 1 cup pitted prune
                                                                  • Yes No 1/2 oz porcini mushroom
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 small cabbage
                                                                  • Yes No 1 lb sauerkraut
                                                                  • Yes No 1/2 lb smoked polish sausage
                                                                  • Yes No 1/2 lb fresh polish sausage
                                                                  • Yes No 1 lb leftover boneless meat
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. You may chop the mushrooms and prunes, but leaving them whole makes for a chunkier dish. Set aside with soaking liquid. Meanwhile, in a Dutch oven or large pot with a lid, saute onion and fresh cabbage in bacon drippings or vegetable oil. When cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and reserved mushrooms and prunes and their soaking liquid, being careful not to pour off the sediment in the bottom of the bowl. Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 1 1/2 hours, stirring occasionally and adding liquid as needed to prevent burning. When ready to serve, remove bay leaf and any bones from meats. Portion into heated bowls and garnish with a piece of "frisee" or other fancy greens to resemble the feather in a hunter's hat. Accompany with whole, peeled and boiled potatoes. The longer this cooks the better it tastes, and it's even better served the next day. It's a natural for outdoors cooking in a cast-iron kettle winter or summer. The dish lends itself well to potlucks and tailgate parties, slow cookers and freezes well.
                                                                  Cuisine:YesNopolish
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook

                                                                  For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap--the vegetables are easier to slide inside. Prep: 10 minutes; Chill: 4 hours.

                                                                  Ingredients
                                                                  • Yes No 2 cup white vinegar
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 4 tsp sea salt
                                                                  • Yes No 2 tsp dill seed
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 12 whole cloves, whole
                                                                  • Yes No 4 bay leaf
                                                                  • Yes No 3 cup vegetable
                                                                  • Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves.
                                                                  • Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No one 14 oz all butter puff pastry, but still
                                                                  • Yes No 3 oz prosciutto
                                                                  • Yes No 3/4 cup shredded fontina cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 1 egg
                                                                  • On a floured work surface, roll out the puff pastry to a 10 1/2-by-15-inch rectangle; halve lengthwise. Top the halves with the prosciutto and Fontina, leaving a 1/2-inch border along the far edge of each piece. Season with pepper. Starting at the near edge, tightly roll the halves of pastry into logs. Brush the borders with the egg wash and pinch to seal. Transfer the logs to a large baking sheet and freeze for 30 minutes until firm.
                                                                  • Line 2 large baking sheets with parchment paper. Working with 1 log at a time, trim the uneven ends. Cut the log crosswise 1/4 inch thick. Set the pinwheels 2 inches apart on the baking sheets. Freeze until firm. Preheat the oven to 375°. Bake the pinwheels for 20 minutes, until golden. Cut the remaining logs, then freeze and bake the pinwheels; serve.
                                                                  Yields: 78pinwheels
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Mummy Dogs
                                                                   30 m

                                                                  Prep: 15 min., Bake: 15 min., Stand: 5 min.

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated breadstick dough
                                                                  • Yes No 12 hot dog
                                                                  • Yes No wooden pick
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 400°. Unroll breadstick dough, and separate into 12 strips at perforations. Gently stretch each strip to a length of 8 inches.
                                                                  • Wrap 1 dough strip lengthwise around each hot dog. Secure with wooden picks, if necessary. Coat lightly with cooking spray. Place on a lightly greased baking sheet.
                                                                  • Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes. (If using wooden picks, remove before serving.)
                                                                  • Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic breadstick dough. Proceed with recipe as directed.
                                                                  • Parmesan-Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated Parmesan-garlic breadstick dough. Proceed with recipe as directed.
                                                                  • Garlic-Herb Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic-herb breadstick dough. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 2 cup plain low fat greek yogurt
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 cup seedless grape
                                                                  • Yes No 2 small cup pineapple cubes, from 1 pineapple
                                                                  • Yes No 2 cup melon balls
                                                                  • Yes No 2 1/2 cup strawberry
                                                                  • In a bowl, mix yogurt and honey. Refrigerate until well chilled.
                                                                  • Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, on 24 6-inch wooden skewers.
                                                                  • Serve kebabs with sauce in bowls for dipping.
                                                                  Yields: 24small skewers (serving size: 1 skewer)
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  This recipe for Polish wheel cake or kolacz (KOH-wahtch) is from Janet Kajpust Bishop of Illinois. Janet sprinkles charnushka over the top of the cheese filling before it is baked. Compare this recipe with kolacz recipe #1 and kolacz recipe #2. Here is more about Charnushka and a larger photo of Janet's kolacz. I used raisins in mine, but Janet typically doesn't. Makes 2 (9-inch) round Polish Wheel Cakes or Kolacz

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 110 degrees cup water, no hotter than
                                                                  • Yes No 3 large egg
                                                                  • Yes No 5 cup all purpose flour
                                                                  • Yes No 1 cup thompson seedless raisin
                                                                  • Yes No 1 lb dry curd cottage cheese
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp charnushka
                                                                  • Add butter, salt, sugar and allspice (if using) to milk, stirring to dissolve, and cooling to 110 degrees. Dissolve yeast in warm water and then add to cooled milk mixture. Transfer to a large bowl or stand mixer attached with a dough hook. Beat in 3 eggs and 2 1/2 cups flour, mixing until thoroughly incorporated. Add the raisins, if using, and knead in as much of the remaining flour as necessary to achieve a smooth dough that blisters slightly. The dough will be a little sticky. Place in a greased bowl, turning the dough over so both sides are coated. Cover with plastic spray that has been lightly coated with cooking spray or a kitchen towel, and place in a warm place to rise until doubled, about 2 hours. While dough is rising, make the cheese topping. In a medium bowl, beat cheese, salt, 2 eggs and sugar with an electric mixer until smooth (it will still be somewhat grainy in appearance). When dough has doubled, punch down, turn out onto a work surface and knead a few times to release any trapped air bubbles. Divide in half and press into two greased 9-inch round baking pans (alternatively, this can be made into 1 large kolacz on a greased pizza pan). If desired, push the edges of the dough up the sides of the pan to make a well for the cheese topping. Divide the topping between the pans, and cover with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Make egg wash by combining egg yolk and water. Brush entire top surface of kolacz with egg wash. Sprinkle with as much or as little charnushka as desired. Bake about 1 hour or until instant-read thermometer registers 190 degrees. If the top is browning too fast, cover it loosely with foil. Remove from pans after 10 minutes and let cool on a wire rack before slicing.
                                                                  Cuisine:YesNopolish
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1/2 lime
                                                                  • Yes No 1/4 cup mint
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No ice cube
                                                                  • Yes No 1/4 2 oz cup white rum
                                                                  • Yes No 1/2 cup club soda
                                                                  • In a tall glass, muddle the pieces of lime with the mint leaves and sugar until the sugar is dissolved. Fill the glass with ice and stir in the rum and club soda. Garnish with the mint sprig and serve right away.
                                                                  Cuisine:YesNocuban
                                                                  Yields: 1drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  This Pennsylvania Dutch breakfast dish is a bit quirky, really filling, and super simple. Top it with a drizzle of maple syrup or some cinnamon sugar. This recipe was featured as part of our Cold-Weather Comfort Food Menu.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 8 to 9 cup day old sweet baguette
                                                                  • Yes No maple syrup
                                                                  • Whisk eggs, milk, and salt in a medium bowl until smooth; set aside.
                                                                  • Melt butter in a large frying pan over medium-high heat. When butter foams, add bread and fry, stirring frequently, until golden brown and toasted on all sides, about 3 to 4 minutes.
                                                                  • Remove the pan from heat and pour egg mixture over bread. Stir until bread is coated, then return the pan to medium heat. Cook, stirring constantly, until egg is cooked through, about 3 minutes. Serve immediately with cinnamon sugar or maple syrup.
                                                                  Cuisine:YesNopennsylvania
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 3 oz slab bacon
                                                                  • Yes No 10 oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 green thai chiles
                                                                  • Yes No 4 scallion
                                                                  • Yes No kosher salt
                                                                  • Yes No cooked rice
                                                                  • Heat oil in a 14″ flat-bottomed wok or high-sided skillet over high heat; add bacon, and cook, stirring often, until its fat renders and it is crisp, about 5 minutes. Add mushrooms and chiles, and cook, stirring occasionally, until mushrooms release their moisture and soften, about 4 minutes. Add scallions and cook, stirring constantly, until fragrant, about 1 minute. Season with salt and divide between two shallow serving bowls; serve with rice.
                                                                  Cuisine:YesNonorthwestern
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    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

                                                                  This easy Thai fried rice noodle dish starts with very thin noodles (called vermicelli 'rice stick' at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu if you're vegetarian/vegan. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!

                                                                  Ingredients
                                                                  • Yes No 8 oz very thin dried rice noodles
                                                                  • Yes No 1 cup equivalent of tofu
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 ginger
                                                                  • Yes No 1 cup shiitake mushroom
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 2 cup bean sprout
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No handful cilantro
                                                                  • Yes No wedge lime
                                                                  • Yes No 2 1/2 tbsp oil
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tsp dark soy sauce
                                                                  • Yes No 1 tbsp fish sauce
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1/4 cup chicken stock
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside.
                                                                  • Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later, so try not to over-soften them now). Drain and briefly rinse noodles with cold water to keep them from sticking. Set aside.
                                                                  • Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
                                                                  • Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients sizzling.
                                                                  • Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
                                                                  • Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 Tbsp. more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
                                                                  • To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!
                                                                  Cuisine:YesNothai
                                                                  Yields: 2 ½as a main entree
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This one-skillet wonder is a classic...it's aromatic, tasty and very easy to make. Why not try it for dinner tonight?

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced button mushroom
                                                                  • Yes No 1 1/2 cup medium onion
                                                                  • Yes No 1 3/4 lb boneless beef sirloin steak, 3/4 inch thick
                                                                  • Yes No 1 10 3/4 oz campbell's condensed cream of mushroom soup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 cup regular long grain white rice, prepared
                                                                  • Yes No parsley
                                                                  • Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they're tender. Remove the vegetables from the skillet. Remove the skillet from the heat.
                                                                  • Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
                                                                  • Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice.
                                                                  • Ingredient Note: To make slicing easier, freeze the beef for 1 hour.
                                                                  Cuisine:YesNodijon
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    freeze
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                  • Yes No
                                                                    healthy request
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  • Yes No
                                                                    Healthy Request
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup sliced mushroom
                                                                  • Yes No 1 10 3/4 oz condensed cream of chicken soup
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/4 tsp tarragon leaves, dried
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Yes No 2 1/2 cup chopped cooked chicken
                                                                  • Yes No 1/2 16 oz frozen peas and carrots
                                                                  • Yes No 1 2 oz jarred pimiento
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No biscuit bowls
                                                                  • Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.
                                                                  • Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
                                                                  • Spoon warm chicken mixture evenly into Biscuit Bowls.
                                                                  • Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  Ingredients
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1 lb, 10 oz ragu chunky pasta sauce
                                                                  • Yes No 8 hamburger bun
                                                                  • In 12-inch nonstick skillet, brown ground beef with onion; drain. Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 10 minutes. Serve on buns. Preparation time: 5 Minute(s) Cook time: 15 Minute(s)
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    ragu
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Ragù
                                                                  • Yes No
                                                                    Minute

                                                                  Strudel—German for “whirlpool”—is known for its flaky layers of pastry folded around sweet apples. It is also known for being a difficult dessert to pull off. Here’s an easy version in which sheets of phyllo are wrapped around a not-too-sweet apple and raisin filling. This recipe was featured as part of our Fall Ingredients photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 lb jonagold, gala, pink lady
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 6 17 inch phyllo sheets
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
                                                                  • Place apples in a large bowl with raisins. Whisk together sugar, cornstarch, cinnamon, and salt in a small bowl until combined. Sprinkle over apples and raisins and toss to evenly coat.
                                                                  • Arrange a sheet of phyllo on a large, flat surface with the shorter side toward you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter.
                                                                  • Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides. Begin to roll the phyllo away from you, folding in the sides as you roll. When you’ve rolled up the entire pastry, brush any exposed phyllo with butter.
                                                                  • Place the strudel seam side down on the prepared baking sheet, brush again with butter (you may have a little left over), and cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.
                                                                  • Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing.
                                                                  Cuisine:YesNoaustrian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp minced rosemary
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 cup chickpea flour
                                                                  • Yes No kosher salt
                                                                  • Yes No vegetable oil
                                                                  • Yes No all purpose flour
                                                                  • Lightly oil a 9-by-13-inch baking pan. Heat the olive oil in a large saucepan. Add the onion, garlic and rosemary and cook over moderate heat until the onion is very tender, 6 minutes. Stir in the sambal oelek. Add the water and bring to a boil. Slowly whisk in the chickpea flour until smooth. Reduce the heat to low and whisk until very thick, about 6 minutes. Season with salt. Spread evenly in the oiled baking pan and press plastic wrap on the surface. Refrigerate until firm, at least 4 hours.
                                                                  • In a large pot, heat 2 inches of oil to 350°. Cut the chickpea mixture into 4-by-3/4-inch fries and pat dry with paper towels. Lightly dust the fries with flour. Fry in batches until golden, 8 minutes. Drain on paper towels, season with salt and serve.
                                                                  Yields: 7
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  Chicken quesadillas are a staple on every Mexican restaurant menu, but they’re a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken. Game plan: These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the bottoms start to brown, about 2 to 3 minutes per side. To see this recipe with illustrated steps, check out The Basics: How to Make Chicken Quesadillas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.

                                                                  Ingredients
                                                                  • Yes No 1 cup shredded monterey jack cheese
                                                                  • Yes No 1 cup shredded sharp cheddar cheese
                                                                  • Yes No 4 10 inch flour tortilla
                                                                  • Yes No 1 1/2 cup shredded cooked chicken
                                                                  • Yes No 2 tbsp coarsely chopped cilantro
                                                                  • Yes No guacamole
                                                                  • Yes No salsa
                                                                  • Yes No sour cream
                                                                  • Combine the cheeses in a medium bowl.
                                                                  • Heat a large frying pan over medium heat until hot, about 3 minutes. Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and and half of the cheese mixture. Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
                                                                  • Slide the quesadilla from the pan onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make a second quesadilla. Serve topped with guacamole, salsa, and sour cream, if desired.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 2(10-inch) quesadillas (4 to 6 servings)
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 1/2 cup chopped red bell pepper
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3/4 cup cucumber
                                                                  • Yes No 1/2 cup nonfat cream cheese
                                                                  • Yes No 1/2 2 oz cup crumbled blue cheese
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp red chili pepper, ground
                                                                  • Yes No 16 1/2 oz slice very thin white bread
                                                                  • Yes No 8 1/2 oz slice very thin whole wheat bread
                                                                  • Yes No parsley
                                                                  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; sauté 4 minutes or until tender. Combine bell pepper mixture, tomato paste, 1/8 teaspoon salt, and black pepper in food processor, and process until smooth. Return mixture to skillet, and cook over medium-high heat 3 minutes or until thickened. Spoon mixture into a bowl, and let cool; cover and chill.
                                                                  • Place cucumber on several layers of paper towels; cover with additional paper towels, pressing until barely moist. Combine the cream cheese, blue cheese,1/8 teaspoon salt, and ground red pepper in a small bowl, stirring until smooth. Stir in cucumber; cover and chill.
                                                                  • Spread 2 tablespoons bell pepper mixture over each of 8 slices of white bread; top each with a slice of wheat bread. Spread 2 tablespoons cucumber mixture over each slice of wheat bread; top with remaining white bread.
                                                                  • Trim crusts from sandwiches. Cut each sandwich into quarters, making rectangles, squares, or triangles. Garnish with parsley sprigs, if desired.
                                                                  • Note: If made ahead, cover sandwiches with a slightly damp paper towel and plastic wrap, and place in an airtight container.
                                                                  Yields: 32servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 14 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Butter a large bowl and a 12-cup standard muffin tin; set aside. Stir together 1/2 cup milk and the yeast in a bowl. Let stand until foamy, 5 minutes.
                                                                  • Bring remaining 3/4 cup milk to a simmer in a medium pan. Remove from heat. Add 6 tablespoons butter, the sugar, and salt; stir until butter melts. Set aside.
                                                                  • Put 4 1/2 cups flour into the bowl of an electric mixer. Make a well in the center, and pour in yeast mixture, butter mixture, and the eggs. Attach bowl to mixer fitted with the dough hook; mix on low speed until dough just comes together, about 2 minutes. Turn out onto a lightly floured surface; knead until smooth and no longer sticky, about 5 minutes, adding remaining cup flour as needed. Transfer to buttered bowl, turning to coat. Cover with a clean kitchen towel. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour. Punch down dough; let rest 10 minutes.
                                                                  • Divide dough in half; cover half with a towel. On a lightly floured surface, roll out remaining half to 1/4 inch thick. Cut to 12 by 9 1/2 inches, discarding scraps. Position short side of dough parallel to counter's edge. Cut crosswise into six 2-inch strips. Cut strips crosswise into 3 1/2-inch, 3 1/4-inch, and 2 3/4-inch pieces.
                                                                  • Preheat oven to 375 degrees. Melt remaining 8 tablespoons butter in a skillet. Brush all pieces of dough with melted butter; reserve some for brushing tops. Center and stack pieces from each strip, largest to smallest (you will have 6 stacks). Fold each stack in half lengthwise; fit, folded edge down, into a prepared muffin cup, making a V. Cover with a towel; let rise in a warm, draft-free place 30 minutes. Repeat process with remaining dough.
                                                                  • Brush melted butter over top of each roll. Bake until golden brown, 15 to 20 minutes. Brush with more melted butter; serve hot or at room temperature.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Just because you’re in a dorm room doesn’t mean you can’t do elegant. This pork tenderloin is easy to throw together and tasty to boot—even if all you have to serve it on is a leftover pizza box! This recipe was featured in our dorm cooking story and our Easy Weeknight Dinners photo gallery.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 1/2 medium lemon
                                                                  • Yes No 1/8 tsp crushed red chili pepper
                                                                  • Yes No 1/8 tsp cumin seed
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Heat the toaster oven (or conventional oven) to 400°F. Place the pork tenderloin in a shallow ovenproof dish. Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper. Let sit at room temperature for 20 minutes while the oven is heating.
                                                                  • In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. Season with salt and freshly ground black pepper. (If the preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.) Set aside.
                                                                  • Coat the tenderloin with olive oil and roast for 20 minutes. Remove from the oven and spread evenly with the apricot mixture. Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
                                                                  • Remove from the oven and let rest 5 to 10 minutes before slicing and serving.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 cup reduced fat sour cream
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/3 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup chopped chives
                                                                  • Yes No 2 tbsp chopped dill weed
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No assorted crudités
                                                                  • In a bowl, whisk all ingredients except crudités. Cover and chill for at least 3 hours to let flavors develop. Serve with assorted crudités.
                                                                  • Note: Nutritional analysis is for dip only.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    dip

                                                                  ). But we added some grainy mustard and caramelized shallots just to make things more interesting.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No 3 medium yukon gold potato
                                                                  • Yes No 1 shallot
                                                                  • Yes No 3 thick cut slice bacon
                                                                  • Yes No 10 1/2 lb medium brussels sprout
                                                                  Ingredients
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 1 lb frozen strawberries
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 4 inch, 1 1/2 oz frozen waffles
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Combine confectioners' sugar, strawberries and lemon juice in bowl of a food processor or blender. Process until chunky. (This will yield about 2 cups strawberry sauce.)
                                                                  • Toast waffles according to package directions. Let waffles cool slightly and cut each into quarters.
                                                                  • Place a scoop of ice cream in center of a bowl or plate. Spoon a small amount of strawberry sauce over and around ice cream. Stick 4 waffle wedges into each serving of ice cream. Top with dollops of whipped cream or other whipped topping, if desired. Serve with remaining strawberry sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 crusty dinner rolls
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1/4 cup chopped mixed herbs
                                                                  • Yes No 2 tbsp heavy whipping cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 tbsp grated parmesan cheese
                                                                  • Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
                                                                  • Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
                                                                  • Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This recipe for Hungarian curd cheesecake -- turos (curd cheese) lepeny (sheet) -- is also known as turos pite, and turos racsos. It's also known as Rakoczi-style curd cheesecake after Janos Rakoczi (1897-1966), a Hungarian chef reputed to have created the dessert. Some have lattice dough tops, others meringue. This is my version. I like to make a double batch of the crust to keep on hand in the refrigerator for unexpected company. It's so easy to pat it into a 9x13-inch pan and top with canned fruit filling. Freeze leftover egg whites and save for leftover egg white recipes. Larger photo of Hungarian Curd Cheesecake.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 1/4 stick butter
                                                                  • Yes No 1 large egg yolk
                                                                  • Yes No 1 lb dry curd farmers cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 14 oz jam
                                                                  • Yes No 4 large egg white
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Heat oven to 350 degrees. In the bowl of a food processor, mix flour and confectioners' sugar. Pulse in butter as for pie dough. Pour 1 egg yolk through the food chute and run the machine until dough starts to come together. Transfer the dough to a work surface and, lightly, bring the dough together. Press it into a 9x13-inch pan, using slightly dampened fingertips, if necessary. Bake halfway, about 20 minutes. Meanwhile, in a large bowl or food processor, combine curd cheese, sugar, 3 egg yolks, 1 teaspoon vanilla, and zest (if using) until smooth. Note: If you like a lot of cheese filling, increase the curd cheese to 2 pounds, 6 large egg yolks, 2 teaspoons vanilla and 2 teaspoons lemon zest (if using). Spread cheese filling evenly over partially baked crust, and top with apricot filling, using slightly dampened fingerstips, if necessary, and return to oven for another 25 minutes. Meanwhile, make the meringue by whipping the 4 reserved egg whites with 1/2 teaspoon vanilla and 1/2 cup sugar until stiff peaks form. Reduce heat to 250 degrees. Remove cake from oven. Either pipe meringue over cheesecake surface in lattice-type rows or spread it evenly over the entire surface, using a spatula to make swirls as for lemon meringue pie. Bake 20 minutes or until meringue is very lightly brown. Cool completely before cutting into squares.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 14slice hungarian cheesecake
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 cup lemon juice
                                                                  • Yes No 1/2 cup caster sugar
                                                                  • Yes No 1 1/2 cup brandy
                                                                  • Yes No 1 1/2 cup amontillado sherry
                                                                  • Yes No 1/4 cup ruby port
                                                                  • Yes No 1/4 cup Cointreau
                                                                  • Yes No 2 750 milliliter bottles sparkling wine
                                                                  • Yes No 1 liter club soda
                                                                  • Yes No ice cube
                                                                  • Yes No slice orange and lemon slices
                                                                  • In a large punch bowl, stir the lemon juice with the sugar until the sugar dissolves. Add the brandy, sherry, port, Cointreau, sparkling wine and club soda and stir gently until blended. Add the ice and garnish with the fruit.
                                                                  Yields: 4quarts
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

                                                                  This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps for up to a week if covered and in the refrigerator. Use the leftovers as a spread for ham sandwiches.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 2 tsp homemade curry powder
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp allspice, ground
                                                                  • Yes No 3 1/4 cup diced mango
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and pepper; cover and cook 7 minutes, stirring occasionally. Stir in the sugar and next 7 ingredients (sugar through allspice); cover and cook 5 minutes. Increase heat to medium-high. Add the mango, and cook for 4 minutes or until liquid almost evaporates. Stir in mint.
                                                                  Yields: 12servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  To create her super low-fat version of a jelly doughnut, F&W's Grace Parisi fills vanilla-flecked angel food cupcakes with an easy homemade raspberry jam. The combination of sweet, fluffy cake and tart, gooey fruit is totally satisfying. The delicious jam filling is made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.

                                                                  Ingredients
                                                                  • Yes No 3 cup raspberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 10 1 1/4 cup large egg white
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No pinch salt
                                                                  • MAKE THE FILLING In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
                                                                  • MEANWHILE, MAKE THE CUPCAKES Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
                                                                  • Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
                                                                  • Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
                                                                  • MAKE THE GLAZE In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.
                                                                  Yields: 18cupcakes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 anaheim chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 lb tomatillo
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Yes No 1 1/2 tsp cumin, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 1/2 cup diced onion
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped red bell pepper
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 tsp diced garlic
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 3/4 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 29 oz golden hominy
                                                                  • Yes No 6 tbsp reduced fat sour cream
                                                                  • Yes No cilantro
                                                                  • Preheat broiler to high.
                                                                  • Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
                                                                  • Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
                                                                  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    paper

                                                                  This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 3 cups Blueberry Filling

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 tsp diced lemon zest
                                                                  • Yes No 1 1/4 lb blueberry
                                                                  • In a large saucepan, combine sugar, cinnamon, lemon zest (if using), and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat. Let cool completely. When filling dumplings, use a slotted spoon to place 3 to 4 blueberries on each piece of dough for pierogi. Use more berries for nalesniki. Use the reserved sauce to garnish the cooked, plated dumplings or crepes.
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 1 lb bittersweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3/4 cup chocolate hazelnut spread
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 3 dozen miniature hazelnut
                                                                  • Place chocolate in a large heatproof bowl. In a small, heavy saucepan, bring cream to a boil and pour over chocolate, whisking until melted and smooth. Cool slightly. Whisk in chocolate-hazelnut spread until combined. Let cool completely, then refrigerate until firm, at least 3 hours or overnight.
                                                                  • Using a teaspoon, scoop out a 1- to 1 1/2 -inch nugget. Use your hands to quickly roll it into a ball; transfer to a rimmed baking sheet. Continue with remaining mixture. (If balls become too soft, refrigerate for a few minutes.) If using, roll truffles in cocoa to coat. Gently press a sugar decoration or toasted hazelnut into top of each truffle, if desired. Cover and refrigerate until firm. (Refrigerate unadorned truffles in an airtight container for up to 2 weeks. Bring to room temperature before decorating with candy or nuts. Refrigerate truffles again before serving.)
                                                                  Cuisine:YesNoeuropean
                                                                  Yields: 50truffles
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.

                                                                  Ingredients
                                                                  • Yes No 1/4 lb bacon
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 turnip
                                                                  • Yes No 1 1/2 tsp caraway seed
                                                                  • Yes No 1 1/2 lb green cabbage
                                                                  • Yes No 7 cup homemade stock
                                                                  • Yes No 1 2/3 cup diced tomato in can
                                                                  • Yes No 1 1/2 tbsp brown sugar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Yes No sour cream
                                                                  • In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion, carrots, celery, and turnip and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
                                                                  • Stir in the caraway seeds, cabbage, and chicken broth and bring to a simmer. Reduce the heat and simmer, covered, until the cabbage wilts, about 5 minutes. Stir in the tomatoes, brown sugar, salt, pepper, vinegar, and raisins. Cover and simmer for 30 minutes.
                                                                  • Stir the bacon and the dill, if using, into the soup. Serve the soup topped with a dollop of sour cream, if using.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 cup clam broth
                                                                  • Yes No 1/2 medium lb shrimp
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1/4 cup dry sherry
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 1 1/2 cup onion
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 cup small fennel bulb
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No one 14 oz peeled italian tomatoes
                                                                  • Yes No 1 medium baking potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 oz cod fillet
                                                                  • Yes No one 3 oz smoked oysters
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
                                                                  • In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the shrimp stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3¹/₂lb free range organic chicken
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 of smoked bacon
                                                                  • Yes No 2–3 sprigs of fresh rosemary
                                                                  • Yes No sea salt
                                                                  • Yes No a splash port wine
                                                                  • When I was young and felt unwell with a cold or a headache, my mum would make this soup to help me feel better. It used to make me feel like a million dollars after I’d eaten it. It’s probably one of the simplest soups to make because it just involves slowly boiling a whole chicken in a pot witha few roughly chopped root veg. The fat marbles on top during cooking, but underneath it is nice and clear, like a consommé. Like consommé, if you want to serve this at a dinner party or you want to vary its flavor, the actual soup will always stay the same but the garnish that you add can differ from mushrooms, to florets of cauliflower, to julienned veg. Another nice thing you can do is add a splash of sherry or port just before serving to give it a little twang. All these things are great to try, but I just really like my mum’s simple chicken broth. Her secret ingredient was a slice ofsmoked bacon, and sometimes she’d add a few sprigs of fresh rosemary for the last ten minutes.Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter,skimming the white residue off the top every now and again. Add your rosemary sprigs for the last 10 minutes, then removethe chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwichesor for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into a bowl, trying not to disrupt the soup too much, keeping it reasonably clear. The finished thing should be a kinda clear consommé.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    finish

                                                                  In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.

                                                                  Ingredients
                                                                  • Yes No 8 oz semisweet chocolate
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Place chocolate in a medium heatproof bowl; set aside.
                                                                  • Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
                                                                  • Add butter and stir until smooth. Let cool slightly before using.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 2 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir

                                                                  Every good Mardi Gras party ends with a king cake, which traditionally holds a baby figurine inside that represents the Christ child. Whoever finds the baby enjoys good luck the following year--and must prepare the cake for next year's celebration. These miniatures are a twist on the classic dessert.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 1/4 oz dry yeast
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp lemon zest
                                                                  • Yes No 3 tsp lemon juice
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 cup cake flour
                                                                  • Yes No 1 tbsp cinnamon, ground
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp water
                                                                  • Yes No purple, green, and yellow sugar sprinkles
                                                                  • Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
                                                                  • Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
                                                                  • Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.
                                                                  • Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
                                                                  • Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.
                                                                  • Recipe courtesy of Louisiana native David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 12
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No dry bread crumb
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3 lime
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 lime
                                                                  • Yes No 1/2 pint raspberry
                                                                  • Yes No 4 fig
                                                                  • Yes No powdered sugar
                                                                  • Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
                                                                  • Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
                                                                  • Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 19-inch cake
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 20 oz refrigerated hash browns
                                                                  • Yes No 98 fat free cream of celery soup
                                                                  • Yes No 1 8 oz sour cream
                                                                  • Yes No 1 2 oz jarred pimiento
                                                                  • Yes No 1/2 2 oz cup shredded parmesan cheese
                                                                  • Yes No 1 4 oz cup shredded sharp cheddar cheese
                                                                  • Combine first 5 ingredients and 1/2 cup shredded Cheddar cheese; spoon mixture into a lightly greased 13- x 9-inch baking dish.
                                                                  • Bake at 350° for 40 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese, and bake 5 more minutes.
                                                                  • For Hash Brown-Ham-Cheese Bake, stir in 2 cups chopped cooked ham.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    campbell
                                                                    Brands:
                                                                  • Yes No
                                                                    Campbell
                                                                  Ingredients
                                                                  • Yes No 12 oz wide egg noodles
                                                                  • Yes No 1 4 cup unsalted butter
                                                                  • Yes No 2 large leek
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 3 cup milk
                                                                  • Yes No 4 cup shredded gruyčre cheese
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 tbsp lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 5 to 5.5 oz canned tuna in oil
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 cup panko bread crumb
                                                                  • Cook egg noodles until al dente according to package directions. Drain, rinse with cold water, and drain again.
                                                                  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, covered, 7 minutes or until tender but not browned. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
                                                                  • Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles. Pour into a greased 3-quart baking dish.
                                                                  • Combine olive oil, garlic, and panko; sprinkle over casserole. Bake at 375° for 30 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 2 large white onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/4 cup sweet paprika
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 4 lb veal shoulder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 1/2 cup caper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 8 oz cup chopped roasted red pepper
                                                                  • In a large, enameled cast-iron casserole, melt the butter. Add the sliced onions, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are caramelized, about 20 minutes longer.
                                                                  • Stir the garlic, paprika and caraway seeds into the onion and cook for 1 minute. Add the wine and veal stock and bring to a boil. Season the veal shoulder with salt and pepper, add it to the casserole and bring to a boil. Cover and cook over low heat until very tender, 1 hour and 45 minutes. Transfer the veal to a platter, cover and keep warm.
                                                                  • Transfer the sauce to a blender. Add the lemon juice, the 1/4 cup of crème fraîche and 1 teaspoon of the capers and puree until very smooth. Return the sauce to the casserole and simmer over moderately high heat until thickened, about 5 minutes. Return the meat to the sauce and cook until heated through. Keep warm.
                                                                  • Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil. Add the remaining 1/2 cup of capers and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to paper towels and let cool.
                                                                  • Spoon the stew into shallow bowls. Garnish with the roasted peppers, fried capers and a dollop of crème fraîche and serve.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No one 750 milliliter dry red wine
                                                                  • Yes No 1 medium leek, white and pale green parts only
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 carrot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 10 parsley
                                                                  • Yes No 2 thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 8 1/2 lb bone-in beef short ribs
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No all purpose flour
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 cup beef stock
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1/2 lb shiitake mushroom cap
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 cup dry red wine
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 20 red pearl onions
                                                                  • Yes No 4 medium turnip
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 12 fingerling potatoes
                                                                  • PREPARE THE RIBS: In a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme and bay leaves. Put the short ribs in 2 large resealable plastic bags and pour half of the marinade into each bag. Seal the bags, transfer them to a baking sheet and refrigerate overnight.
                                                                  • Preheat the oven to 300°. Remove the short ribs from the marinade and pat dry with paper towels. Using a slotted spoon, remove the vegetables from the marinade.
                                                                  • In a large skillet, heat the vegetable oil. Season the short ribs with salt and pepper and dust with flour, shaking off the excess. Add half of the ribs to the skillet and cook over moderately high heat until browned and crusty, about 3 minutes per side. Transfer the ribs to a large roasting pan. Repeat with the remaining ribs, lowering the heat if the ribs get too dark.
                                                                  • Add the vegetables to the skillet and cook over moderately high heat until they start to brown, about 4 minutes; transfer to the roasting pan. Add the marinade to the skillet and bring to a boil, skimming the surface. Add the chicken and beef stock and bring to a boil, scraping up any browned bits from the bottom of the skillet. Pour the liquid over the ribs. Cover the pan with foil and braise the ribs in the oven for about 3 hours, until the meat is very tender.
                                                                  • Remove the ribs from the roasting pan. Strain the braising liquid and skim off the fat. Discard the vegetables.
                                                                  • PREPARE THE SAUCE AND VEGETABLES: In a medium saucepan, heat the oil. Add the shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned, about 5 minutes. Add the shallots and thyme and cook until the shallots are softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and boil over high heat until reduced to 3 tablespoons, about 2 minutes. Add the skimmed braising liquid and boil over moderately high heat for 5 minutes; season the sauce with salt and pepper. Stir in the 2 tablespoons of parsley.
                                                                  • Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the vegetables separately until tender: 3 minutes for the onions; 4 minutes for the turnips; 5 minutes for the carrots and 12 minutes for the potatoes. Trim and peel the onions. Slice the potatoes lengthwise.
                                                                  • Remove the bones from the rib meat and return the meat to the roasting pan. Add the cooked vegetables and pour the sauce on top. Cover with foil and bake for about 15 minutes, until heated through. Serve the stew in shallow bowls, garnished with parsley.
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 4 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Crème au caramel, also known as crème caramel, is a wonderful dessert recipe for dinner parties. Not only is the flavor mellow, sophisticated, and versatile; this bistro classic can be made up to one day in advance. Served in an impressive pool of homemade caramel, it needs no garnish other than an attractive plate.

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