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                                                                  Ingredients
                                                                  • Yes No 3 qt water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 lb frozen soybeans in pods
                                                                  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water and 1 teaspoon salt to a boil. Add 2 pounds frozen soybeans in pods and cook until beans inside pods are tender to bite (break a pod open to test), about 5 minutes. Drain and sprinkle with additional salt to taste. Serve warm or cover and chill up to 4 hours.
                                                                  Yields: 7servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate

                                                                  at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn't this sweet citrus make a great jam curd? Why, yes it would!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic orange
                                                                  • Yes No one organic orange
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 2 large organic egg yolk
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No pinch salt
                                                                  • Pour the orange juice into a small sauce pan over medium-high heat. Bring the juice to a rapid simmer and let it reduce down to approximately 1/4 cup. This should take 2-4 minutes.
                                                                  • Transfer the orange juice to a measuring cup to cool. Stir in the zest and lemon juice.
                                                                  • In a separate bowl, whisk together the egg, yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
                                                                  • Place a clean bowl with a strainer over the top next to the stove.
                                                                  • Pour the egg and juice mixture back into your small sauce pan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency - about 6-8 minutes or until the mixture is 180°.
                                                                  • Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. (Alternatively, you can leave the zest in the curd for a chunkier texture.) Stir in the butter and the pinch of salt while the curd is still warm.
                                                                  • Store the curd in a clean jar with a lid. It will keep refrigerated for about a week.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate

                                                                  Time: 1 hour, plus chilling time. Liliko'i (as the Hawaiians call passion fruit) is extremely tart. It tastes wonderful with sweet, rich brownies—decadent but surprisingly refreshing.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup passion fruit purée
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 12 egg yolk
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 2 lb brownie
                                                                  • Yes No chocolate sauce
                                                                  • In a medium, heavy-bottomed saucepan, heat passion fruit purée and butter over medium heat, stirring occasionally, until simmering. In a medium bowl, whisk sugar and yolks together to form a paste. Slowly add hot liquid, whisking constantly, until combined. Pour mixture into pan and cook, whisking constantly, until it just reaches a simmer around the edges, about 4 minutes. Transfer to a glass or ceramic bowl, cover with a piece of plastic wrap pressed against the curd's surface to prevent a skin from forming, and chill until cold and firm, about 1 1/2 hours.
                                                                  • Using an electric mixer, whisk cream until soft peaks form. Whisk in one-third of the cold curd; then, using a rubber spatula, fold in the remaining curd. Put 3 or 4 brownie chunks into the bottom of an 8-oz. juice glass or other serving dish of similar size. Top brownies with about 1/4 cup passion fruit cream, another 3 or 4 brownie chunks, then another 1/4 cup cream. Repeat with 11 more glasses. Chill until ready to serve.
                                                                  • Heat chocolate sauce in microwave until it is warm and easily drizzles off the back of a spoon. Spoon about 1 tbsp. chocolate sauce over each parfait and serve.
                                                                  • *Find passion fruit purée in the freezer section of most well-stocked grocery stores. You can either buy the brownies and chocolate sauce or make them yourself (see sunset.com for recipes).
                                                                  • Make ahead: You can make the passion fruit cream and assemble the parfaits 1 day ahead. Add chocolate sauce at the last minute.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 thick cut lb bacon
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp coriander seed, ground
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Preheat the oven to 375°. Line 2 rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes. Sprinkle lightly with sesame seeds and bake for 5 to 10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. Serve right away.
                                                                  Yields: 6
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
                                                                    Minute

                                                                  No brunch is complete with out this famous champagne cocktail. Fresh orange juice and ice-cold champagne combine to form the perfect celebratory concoction. Makes 8 Mimosas

                                                                  Ingredients
                                                                  • Yes No 2 cup orange juice
                                                                  • Yes No sparkling wine
                                                                  • Pour 2 ounces of orange juice into each champagne flute. Slowly fill each glass with the cold champagne. Drink immediately.
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice

                                                                  This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

                                                                  Ingredients
                                                                  • Yes No 5 cup chicken stock
                                                                  • Yes No 3 cup pumpkin purée
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 1 lb chorizo
                                                                  • Yes No 2 tbsp oregano
                                                                  • Yes No 1/2 tsp cumin seed
                                                                  • Yes No 5 clove garlic
                                                                  • Yes No 2 potato
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1/2 cup onion
                                                                  • Yes No 1 tbsp oil
                                                                  • Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                    Minute

                                                                  Notes: Purchased dulce de leche may be too thick to pour onto the cake; warm briefly in a microwave oven to soften. If baking cake up to 2 days ahead, let cool, wrap airtight, and store at room temperature. Freeze to store longer; thaw to room temperature to serve.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup butter
                                                                  • Yes No 1 3/4 cup slivered almond
                                                                  • Yes No 3 cup powdered sugar
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 8 1 1/8 cup large egg white
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Yes No 1 3/4 cup diced golden delicious apple
                                                                  • Yes No caramel sauce
                                                                  • Yes No vanilla ice cream
                                                                  • In a 12-inch frying pan or 5- to 6-quart pan over high heat, melt 1 1/2 cups butter and stir often until the milk-solid particles turn golden brown, 5 to 7 minutes. Remove at once from heat and let stand until warm, 15 to 20 minutes (or nest pan in cold water and stir often, 5 to 8 minutes).
                                                                  • Meanwhile, in a food processor, whirl 3/4 cup slivered almonds to a fine powder (or finely grate with a nut grater); scrape into a large bowl. Spread remaining 1 cup slivered almonds in a 10- by 15-inch pan.
                                                                  • Bake in a 350° oven until slivered almonds are golden brown, 6 to 12 minutes. Let cool slightly, then coarsely chop.
                                                                  • To bowl with ground almonds, add toasted almonds, sugar, and 1 1/4 cups flour. Stir to mix well. Scrape melted butter with all browned particles into bowl; mix. Add egg whites, lemon peel, and orange peel. Beat with a mixer on medium speed, scraping bowl often, until batter is well blended. Add chopped apples and stir to mix.
                                                                  • Butter and flour a 9-inch cheesecake pan with removable rim. Scrape batter into pan.
                                                                  • Bake in a 325° oven (300° convection oven) until cake is golden brown, firm in the center when lightly pressed, and begins to pull from pan sides, 1 hour to 1 hour and 10 minutes. Let cake stand in pan on a rack at least 20 minutes or until cool, about 1 hour. Slide a thin-bladed knife between warm or cool cake and pan rim; remove rim. Set cake on a rimmed plate and, if desired, pour about 1/2 cup warm caramel sauce over the top. Cut into wedges; serve with scoops of ice cream and remaining caramel sauce to add to taste.
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV

                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 7 3 cup medium carrot
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 lb frozen baby peas
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
                                                                  • Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
                                                                  • Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  Food that's both savory and sweet is just fine, but being a firm believer that candied yams or sweet potatoes suffer from a severe identity crisis in this department— we're just not huge fans. To help them out a little we pushed the recipe a little further into the sweet category and came out with the most glorious of Thanksgiving sweets!

                                                                  Ingredients
                                                                  • Yes No 3 gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup sweet potato puree
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Add gelatin to 1/2 cup of cold water in the bowl of a stand mixer (or large bowl if using a hand mixer) fitted with a whisk attachment. Combine remaining 1/2 cup water, white sugar, corn syrup and salt in a medium sauce pan and bring to a boil. Leave on heat (without stirring) until a candy thermometer reads 240 degrees Fahrenheit.
                                                                  • Immediately remove from heat and pour into mixing bowl with gelatin. Mix on low until combined and increase speed to high for 10 minutes or until thick peaks have formed that don't fall when whisk is removed. While mixture is whipping, combine remaining ingredients (sweet potato and spices) in a small dish and mix to combine. When peaks have formed, scrape bowl and add mixture and beat on medium speed for 30 seconds. Scrape perimeter of bowl and beat again until all streaks have vanished.
                                                                  • Mixture will be thinner than a traditional marshmallow (if you've made them in the past, don't panic!). Pour into an 8x8 pan lined with parchment paper, or coated with a thick later of powdered sugar to make removal easier. Allow to sit uncovered, overnight to set.
                                                                  • Remove from pan and sprinkle top with powdered sugar (which will help your cutting device not stick). Use a pizza wheel, knife, or bench scraper to cut 1" squares. Roll in powdered sugar and shake to remove excess. Enjoy!
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/3 cup diced onion
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 1 10 1/2 oz condensed chicken broth
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 1/4 cup diced green bell pepper
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No garnishes, red bell pepper stars, fresh parsley sprigs
                                                                  • Place first 5 ingredients in a 13- x 9-inch baking dish.
                                                                  • Bake at 400° until butter melts. Stir gently until vegetables and rice are coated. Add broth and next 5 ingredients.
                                                                  • Bake, covered, at 400° for 50 minutes or until liquid is absorbed. Press mixture into a 1/2-cup measuring cup, and invert onto individual plates. Garnish, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover

                                                                  This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

                                                                  Ingredients
                                                                  • Yes No 1 4 oz cup walnut halves
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup fat free plain greek yogurt
                                                                  • Yes No 1 medium cup grated zucchini, from about 1 zucchini
                                                                  • Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
                                                                  • In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
                                                                  Yields: 19-inch loaf
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 10 moist vanilla beans
                                                                  • Yes No 1 1/2 cup vodka
                                                                  • Put the vanilla beans in a tall bottle or jar and cover with the vodka. Add up to 1/2 cup more vodka to completely submerge the vanilla beans. Close the bottle or jar and let stand in a cool, dark place for at least 6 weeks before using. The extract is done when it's dark and fragrant.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 1 ½cups
                                                                  • Total Time: 42 days
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  Strawberry Bread
                                                                   1 h 10 m

                                                                  The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1 pint strawberries, hulled
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
                                                                  • In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
                                                                  • Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 cup whole milk yogurt
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No one 1 inch ginger
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tsp turmeric, ground
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 2 3 lb bone in, skin on turkey breast halves
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the turkey breasts on a large rimmed baking sheet. Pour the yogurt marinade over the turkey and rub it over both sides and under the skin. Cover and refrigerate for at least 6 hours and up to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
                                                                  • Preheat the oven to 475°. Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin. Roast for 20 minutes. Reduce the oven temperature to 375° and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165°. Transfer the turkey to a cutting board and let rest for 10 minutes. Carve and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 12
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  Browning meat enhances its flavor and seals in juices. Let meat cook until it releases easily from the pan before turning; do not tear it loose. When other ingredients are to be added, brown meat first, and then remove from pan to prevent overcooking.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp soy sauce
                                                                  • Yes No 5 tsp rice vinegar
                                                                  • Yes No 1/2 tsp sesame oil
                                                                  • Yes No 1 tsp asian garlic chili sauce
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 3 1 1/2 lb beef skirt steak
                                                                  • Yes No coarse salt
                                                                  • Yes No 8 oz green bean
                                                                  • Yes No 4 oz bean sprout
                                                                  • Combine soy sauce, vinegar, sesame oil, and chili sauce in a small bowl; set aside.
                                                                  • In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate.
                                                                  • Pour off fat from pan; add green beans and 1/3 cup water. Reduce heat to medium. Cover; cook until beans are crisp-tender, 4 to 5 minutes (add more water if pan becomes dry).
                                                                  • Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 16–20 raw king prawns
                                                                  • Yes No olive oil
                                                                  • Yes No spicy cured sausage
                                                                  • Yes No 3 liter 3 litres chicken stock
                                                                  • Yes No 5 tbsp 5 tablespoons plain flour
                                                                  • Yes No large 1 onion
                                                                  • Yes No 2 green peppers
                                                                  • Yes No 3 stalks of celery
                                                                  • Yes No 5 fresh bay leaves
                                                                  • Yes No small a of fresh thyme
                                                                  • Yes No 8 cloves of garlic
                                                                  • Yes No 1 tsp 1 teaspoon cayenne pepper
                                                                  • Yes No 1 tsp 1 teaspoon tabasco sauce
                                                                  • Yes No okra
                                                                  • Yes No picked crabmeat
                                                                  • Yes No 400g 1 x tin of chopped tomatoes
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No a of fresh curly parsley
                                                                  • This is my own expression of gumbo and it’s a bit like the people of New Orleans: gregarious and out there. I loved what Leah Chase said to me when we made gumbo together: ‘Dishing up a portion of gumbo is like going fishing... you get what you get.’I used beautiful blue crabs for this dish, but you can use prepared crabmeat. Make sure you make a nice dark roux and get the ‘holy trinity’ base of onions, peppers and celery really going, and you can then substitute prawns with crayfish or fish, and use any other type of cured sausage you like. It’s the principle of the dish that counts, and swapping ingredients is just fine – in fact, that’s sort of the point!If you’ve got shells on your prawns, peel them and keep the heads and shells aside for your stock. Heat a large pan over a medium to high heat and add a lug of olive oil and your sliced sausages. Let them get some nice colour. While that’s happening put a large stock pot on a high heat, add another lug of olive oil and fry any prawn heads and shells for about 5 minutes. Use a rolling pin to bash them up in the pot and release all their lovely flavours, then pour in your chicken stock, bring to the boil, and leave to simmer for 20 minutes.Move your cooked sausages to a plate and add the flour to the fat left behind in the pan. Turn the heat down to low and stir. You want the roux to have a semi-loose, doughy consistency, so add a splash of olive oil if there isn’t a lot of fat. (You also want the roux to get really nice and dark, so have a bit of patience and keep stirring to stop it sticking. It might take around 10 minutes to get it to the right darkness. Peanut butter colour is a good starting point, but you can take it even darker if you prefer by stirring and cooking it for another 20 to 30 minutes.) After about 2 minutes, add a splash more olive oil to the roux along with the holy trinity of onion, peppers and celery. Stir and cook for about 5 minutes, then scrunch up your bay leaves to help bring out their flavours and stir these into the trinity mixture with the thyme leaves. Fry for 5 minutes, then add your garlic, cayenne, Tabasco and the okra, which will act as a brilliant thickening agent. Give it all a good stir and fry for a couple of minutes.At this point, add your stock. If you’ve got prawn shells in there, strain it through a large sieve. Stir and bring everything up to the boil. Add your crab claws, if using, and tinned tomatoes and simmer for 5 to 10 minutes. Stir in your cooked sausages, peeled prawns and crabmeat, and leave on a medium heat to tick away for another 5 minutes.Have a taste and add salt and pepper and a good squeeze of lemon juice if you think it needs it. Keep tasting and seasoning until it’s got some kick. Roughly chop the parsley and sprinkle into your gumbo. This is lovely served in bowls over some rice, but you can also put that wonderful big pot right in the middle of the table and let everyone go fishing. What a celebration!Wine suggestion:New Zealand red – a young Pinot Noir, served lightly chilledFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 9
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  (Image: Teanna DiMicco)

                                                                  Ingredients
                                                                  • Yes No 12 oz bread
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 1/4 cup heavy cram
                                                                  • Yes No 1/2 cup strong brewed coffee
                                                                  • Yes No 6 tbsp dark rum
                                                                  • Yes No 3 large egg
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 6 oz bittersweet chocolate
                                                                  • Yes No 4 tbsp dark rum
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 lb mascarpone cheese
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No just immediately top it
                                                                  Cuisine:YesNoamerican
                                                                  Ingredients
                                                                  • Yes No 1/2 cup basil
                                                                  • Yes No 1/3 cup mint
                                                                  • Yes No 3 tbsp minced jalapeño chili pepper
                                                                  • Yes No 2 tbsp white vinegar
                                                                  • Yes No 2 1/2 tsp minced ginger
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 tsp fish sauce
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 4 6 oz, 1 inch thick salmon steak
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup diced basil
                                                                  • Yes No 4 lime
                                                                  • Prepare grill.
                                                                  • Combine the first 8 ingredients in a blender or food processor, and process until smooth. Set aside. Sprinkle salmon steaks with salt and black pepper. Place the fish on a grill rack coated with cooking spray, and grill for 5 minutes on each side or until fish flakes easily when tested with a fork. Spoon sauce over fish, and garnish with chopped basil and the lime wedges.
                                                                  Yields: 4servings (serving size: 1 steak and 2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup egg substitute
                                                                  • Yes No 1 cup fat-free evaporated milk
                                                                  • Yes No 1 1/2 oz semisweet baking chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 oz dark chocolate candy
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup egg substitute
                                                                  • Yes No 1/4 cup applesauce
                                                                  • Yes No 6 tbsp frozen fat free whipped topping
                                                                  • Preheat oven to 325°.
                                                                  • To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
                                                                  • Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
                                                                  • To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.
                                                                  Cuisine:YesNomaryland
                                                                  Yields: 6servings
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                  • Yes No
                                                                    minute
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                                                                    Hershey
                                                                  • Yes No
                                                                    Minute
                                                                  Cherry-Almond Crisp
                                                                   1 h 35 m

                                                                  Fresh tart cherries can be hard to find, which is why we add some dried ones to boost the flavor of this crisp. If you have access to fresh tart cherries, use 3 pounds and omit the dried fruit. Serve with vanilla low-fat ice cream, if desired; a small (1/4-cup) scoop will add 55 calories and 0.5 grams of saturated fat to each serving.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried sour cherry
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 lb cherry
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 2/5 oz all purpose flour
                                                                  • Yes No 3/4 cup old fashioned oats
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/4 cup sliced almond
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp unsalted butter
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Combine dried cherries and boiling water in a small bowl; cover and let stand for 30 minutes.
                                                                  • Preheat oven to 375°.
                                                                  • Combine dried cherries with soaking liquid, 2 pounds sweet cherries, and the next 4 ingredients (through cinnamon) in a large bowl; stir well. Let stand for 15 minutes.
                                                                  • Pour the cherry mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 375° for 40 minutes or until thick and bubbly.
                                                                  • While cherry mixture bakes, weigh or lightly spoon 3.4 ounces flour into dry measuring cups, and level with a knife. Combine flour, oats, brown sugar, almonds, and salt in a medium bowl, and stir well. Combine butter and almond extract in a small bowl, and drizzle over oat mixture, stirring until moist clumps form.
                                                                  • Remove cherry mixture from oven, and sprinkle evenly with the streusel topping. Bake an additional 20 minutes or until streusel is golden brown. Let stand for 5 minutes; serve warm.
                                                                  Yields: 12servings (serving size: about 2/3 cup)
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  This is a simple sauce that goes very well with rich meats like goose and duck. You can make it well in advance, so you don?t have to worry about it while you?re cooking lunch. Pop some in a sterilised jar as a lovely home-made Christmas gift that?s sure to impress.

                                                                  Ingredients
                                                                  • Yes No frozen ones
                                                                  • Yes No 2 bramley apples, and chunks
                                                                  • Yes No golden caster sugar
                                                                  • Yes No 1 cinnamon
                                                                  • This is a simple sauce that goes very well with rich meats like goose and duck. You can make it well in advance, so you don’t have to worry about it while you’re cooking lunch. Pop some in a sterilised jar as a lovely home-made Christmas gift that’s sure to impress.Preheat your oven to 190ºC/375ºF/gas 5. Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.Divide between air-tight sterilised jars and give out to all your friends. Once opened, store in the fridge.
                                                                  Yields: 7
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  I love this dish ? the rice is cooked so simply that the flavors come out beautifully, and then you get these amazing crispy breadcrumbs on top which are a real shake-up of the senses with their crunch against the incredibly soft rice.

                                                                  Ingredients
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 dried bird’s eye chillies
                                                                  • Yes No 4 cloves of garlic
                                                                  • Yes No 6 good quality salted anchovy filets in oil
                                                                  • Yes No 1/2 a ciabatta, stale
                                                                  • Yes No olive oil
                                                                  • Yes No 1 x basic risotto recipe
                                                                  • Yes No 11/4 pint chicken stock
                                                                  • Yes No 7 tbsp 7 tablespoons butter
                                                                  • Yes No 1–2 handfuls of parmesan cheese
                                                                  • Yes No
                                                                  • I love this dish – the rice is cooked so simply that the flavors come out beautifully, and then you get these amazing crispy breadcrumbs on top which are a real shake-up of the senses with their crunch against the incredibly soft rice.It’s a recipe that can be made really cheaply, but when you’re eating it you’d never believe that was the case. It just works.Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy can until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of paper towel and allow to cool.Make your basic risotto recipe. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don’t be too generous with the salt because the pangrattato has salt in it too and you don’t want to overdo it!Place a lid on the pan and leave the risotto to rest for a minute. You can now take the pan to the table so that everyone can help themselves, or divide the risotto between individual serving plates and sprinkle the pangrattato over the top. Place a block of Parmesan on the table with a grater and tuck in.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                    Steps:
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                                                                  • Yes No
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                                                                    paper
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                                                                  Turn basic ice cream sandwiches into an impressive frozen dessert in no time with only four ingredients.

                                                                  Ingredients
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 2 tbsp powdered sugar
                                                                  • Yes No 6 3.5 oz ice cream sandwiches
                                                                  • Yes No 1/2 cup chocolate chip
                                                                  • Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides. In a large bowl, beat the cream and sugar until stiff peaks form. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream. Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.

                                                                  Ingredients
                                                                  • Yes No 1 16 oz extrafirm tofu
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1/4 cup thai peanut sauce
                                                                  • Yes No 3 1/2 cup thinly sliced bok choy
                                                                  • Yes No 1 cup yellow squash
                                                                  • Yes No 1/4 cup sliced scallion
                                                                  • Yes No 2 cup watercress
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 4 cup soba
                                                                  • Yes No 1/4 cup chopped dry roasted peanut
                                                                  • Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.
                                                                  • Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                    Steps:
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                                                                    sauté
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic peppermint bark candy makes a great homemade gift for the holidays.

                                                                  Ingredients
                                                                  • Yes No butter parchment
                                                                  • Yes No 2 lb bittersweet chocolate
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 2 lb peppermint candy
                                                                  • Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
                                                                  • Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer.
                                                                  • Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate.
                                                                  • Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
                                                                  • Nutritional analysis per ounce.
                                                                  Yields: 4pounds
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 5 6 to 8 oz apple
                                                                  • Yes No butter
                                                                  • Yes No 14 oz soft caramels
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 10 oz bittersweet chocolate
                                                                  • Yes No 1 cup chopped unsalted peanut
                                                                  • Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.
                                                                  • In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.
                                                                  • Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.
                                                                  • Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.
                                                                  • Return pan of water to a boil; remove from heat. Place 10 ounces semisweet or bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.
                                                                  • Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.
                                                                  • Place 1 cup chopped unsalted peanuts on a plate. Roll bottom third of each apple in peanuts to coat. Refrigerate until chocolate is firm, about 15 minutes.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    kraft
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                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Kraft
                                                                  Ingredients
                                                                  • Yes No 3/4 lb orecchiette pasta
                                                                  • Yes No 1/2 lb thin asparagus
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1/2 small eggplant
                                                                  • Yes No 7 tbsp extra virgin olive oil
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 4 oz french feta cheese
                                                                  • Yes No 1 cup parsley
                                                                  • Yes No 1/3 cup pitted kalamata olive
                                                                  • Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.
                                                                  • Meanwhile, brush the asparagus, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper. Grill the vegetables over moderately high heat: turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.
                                                                  • Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.
                                                                  • In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8side dish servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Apples in an omelet? Don’t knock it till you’ve tried it. Apples bring a touch of texture and sweetness to these savory morning eggs, made smoky and pungent with blue cheese and bacon. Serve with Home Fries on the side. What to buy: If blue cheese isn’t your thing, this omelet is equally delicious with shredded sharp cheddar cheese. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 medium pink lady
                                                                  • Yes No 6 large egg
                                                                  • Yes No 4 tsp milk
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp crumbled blue cheese
                                                                  • Yes No 2 slice bacon
                                                                  • Melt 1 tablespoon of the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the apples and cook, stirring occasionally, until softened, about 4 minutes. Transfer to a small heatproof bowl and set aside. Wipe out the pan with a paper towel; set the pan aside.
                                                                  • Whisk the eggs, milk, salt, and pepper in a large bowl until pale yellow and the egg yolks and whites are evenly combined. Set 2 serving plates aside.
                                                                  • Melt 1 tablespoon of the butter in the reserved frying pan over medium heat until foaming. Add half of the egg mixture (about 3/4 cup) to the pan and stir constantly with a rubber spatula, moving the eggs around until they form small curds, about 2 to 3 minutes.
                                                                  • Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with half of the blue cheese. Spoon half of the apples and sprinkle half of the bacon down the middle third of the egg mixture.
                                                                  • Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself, making sure to fold it over the filling. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over one of the serving plates and roll the omelet onto the plate, seam side down.
                                                                  • Repeat with the remaining tablespoon of butter, eggs, cheese, apples, and bacon. Serve immediately.
                                                                  Yields: 2omelets
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  A take on Chicken Chile Verde, these poppers are stuffed with tomatillo salsa, chicken, and fresh cilantro. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/2 cup diced cooked chicken
                                                                  • Yes No 6 tbsp salsa verde
                                                                  • Yes No 2 tbsp diced cilantro
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, chicken, salsa verde, cilantro, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick

                                                                  Looking for a simple fish dinner? Try this easy recipe for baked fish fillets. You can use any firm white fish: cod, haddock, or grouper work well.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb grouper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 tbsp light mayonnaise
                                                                  • Yes No 1/8 tsp onion powder
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Preheat oven to 425°.
                                                                  • Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
                                                                  • Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.
                                                                  Yields: 4servings (serving size: 5 ounces fish)
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Chili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud. What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you’re having a hard time finding it, you can substitute regular chili powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish. Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket. Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

                                                                  Ingredients
                                                                  • Yes No 3 lb lean ground beef
                                                                  • Yes No 2 medium white onion
                                                                  • Yes No 8 medium garlic clove
                                                                  • Yes No 1/4 cup ground ancho chile powder
                                                                  • Yes No 2 tsp ground cumin powder
                                                                  • Yes No 1 14.5 oz puréed tomatoes
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 2 chipotles en adobo
                                                                  • Yes No 2 tbsp kosher salt
                                                                  • Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring occasionally, until the meat is well browned with no pink remaining, about 10 minutes.
                                                                  • Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warmed through, about 10 minutes. Season with freshly ground black pepper and more salt as needed.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 9servings (about 2 quarts)
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer

                                                                  Use only two ingredients, frozen limeade concentrate and tofu, plus water for this easy and refreshing frozen dessert.

                                                                  Ingredients
                                                                  • Yes No 1 12 oz limeade concentrate
                                                                  • Yes No 1 12.3 oz reduced fat silken firm tofu
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No mint
                                                                  • Yes No lime rind
                                                                  • Combine limeade and tofu in a blender; process until smooth. Add water; pulse to combine. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the mixture into a freezer-safe container; cover and freeze 2 hours or until firm. Garnish with mint and rind, if desired.
                                                                  Yields: 5servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  Ingredients
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No 1/2 large lb shrimp
                                                                  • Yes No pinch saffron
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 6 oz chorizo
                                                                  • Yes No 2 tomato
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp smoked paprika
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 lb squid bodies
                                                                  • Yes No 1 lb cockle
                                                                  • Yes No 1/2 jumbo lump lb crab
                                                                  • Yes No 1 5 oz cup roasted red pepper
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No hot sauce and lemon
                                                                  • In a large saucepan, combine the stock with the shrimp shells and saffron. Squeeze in the lemon, add the half to the saucepan and bring to a simmer. Remove from the heat and let stand for 10 minutes. Strain the broth and discard the solids.
                                                                  • Meanwhile, light a grill. Place a large flameproof skillet on the grill and heat the olive oil in it. Add the chorizo, cover the skillet and close the grill. Cook over high heat until the chorizo is sizzling and lightly browned, about 5 minutes. Add the tomatoes, garlic and smoked paprika, cover the skillet, close the grill and cook, stirring once or twice, until the tomatoes are softened, about 5 minutes. Add the rice and stir to coat with the tomato mixture. Stir in the shrimp broth. Cover the skillet, close the grill and cook until half of the broth has been absorbed, about 10 minutes. Stir in the shrimp, squid and cockles. Cover the skillet, close the grill and cook until the rice is al dente and has formed a crust on the bottom and side of the skillet and the seafood is cooked, about 8 minutes. Fold in the crab, peppers and parsley and cook just until heated through. Serve with hot sauce and lemon wedges.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

                                                                  Ingredients
                                                                  • Yes No 1/2 15 oz refrigerated pie dough
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed dark brown sugar
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 2/3 cup regular oats
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg white
                                                                  • Preheat oven to 325°.
                                                                  • Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
                                                                  • Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.
                                                                  Yields: 12servings (serving size: 1 wedge)
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pillsbury
                                                                    Brands:
                                                                  • Yes No
                                                                    Pillsbury

                                                                  You won't believe how simple this barbecue is to prepare. These sandwiches are perfect for a football Saturday, an outdoor get-together, or a weeknight dinner.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 6 1.6 oz light wheat hamburger buns
                                                                  • Combine first 7 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 55 minutes. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
                                                                  • Place about 1/3 cup pork mixture on bottom half of each bun; top with top halves of buns.
                                                                  Yields: 6servings (serving size: 1 sandwich)
                                                                  • Prep Time: 8 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 8 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup water
                                                                  • Yes No 2 regular size earl grey tea bags
                                                                  • Yes No 1/2 lb pitted prune
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Combine boiling water and tea bags in a medium bowl; cover and steep 5 minutes. Discard tea bags.
                                                                  • Combine tea and prunes in a large heavy saucepan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until tender. Place prune mixture in a blender; process until smooth.
                                                                  • Combine prune mixture, sugar, and lemon rind in pan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in vanilla; cool. Store in an airtight container in the refrigerator up to 2 months.
                                                                  Yields: 1 ¾cups (serving size: 1 tablespoon)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir

                                                                  Make this pudding in a two-quart lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter. When unmolded, the caramelized apples become a glistening topping.

                                                                  Ingredients
                                                                  • Yes No 4 granny smith apple
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 9 tbsp unsalted butter
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup bread crumb
                                                                  • Combine 1/2 cup granulated sugar and 1 tablespoon water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
                                                                  • Place half of the apple chunks in a small saucepan, and add 2 tablespoons water, 1 1/2 tablespoons granulated sugar, cinnamon, ginger, nutmeg, and cloves. Place saucepan over low heat, and cook, covered, until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
                                                                  • Melt 1 tablespoon butter in a small saute pan; add remaining apple chunks and remaining 1 tablespoon granulated sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the mold, distributing evenly so they reach up the sides.
                                                                  • Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
                                                                  • In the bowl of an electric mixer, cream together 8 tablespoons butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
                                                                  • In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
                                                                  • Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
                                                                  • When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Easy quick chicken pot pie! This is the perfect thing to whip up in the winter!

                                                                  Ingredients
                                                                  • Yes No 2 cup chicken
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 corn
                                                                  • Yes No 1 cream of chicken soup
                                                                  • Yes No 1 cream of mushroom soup
                                                                  • Yes No 1 milk you use a from one of the vegetables
                                                                  • Yes No 1 peas
                                                                  • Yes No 1 pinch black pepper
                                                                  • Yes No 2 roll out pie crusts
                                                                  • Yes No 1 sliced carrots
                                                                  • Yes No 1 sliced potatoes
                                                                  • Roll 1 pie crust out into a 9 inch pie pan.
                                                                  • Mix all ingredients(except the pie crusts) in a bowl together.
                                                                  • Pour into the Pie Crust.
                                                                  • Cover the pie crust with the remaining pie crust, use a fork to seal the edges.
                                                                  • Bake on 400 degrees for approx. 45 mins or until golden brown.
                                                                  • Serve hot.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6servings ( serving size: slices )
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This easy-to-make drink is based on the bar specialty at the Fish Trap restaurant in Cruz Bay, St. John, U.S. Virgin Islands.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup ice cube
                                                                  • Yes No 3 tbsp frozen lemonade concentrate
                                                                  • Yes No 2 tbsp coconut rum
                                                                  • Yes No wedge lime
                                                                  • Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge, if desired.
                                                                  Cuisine:YesNomalibu
                                                                  Yields: 1serving (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 8 garlic clove
                                                                  • Yes No 8 dill weed
                                                                  • Yes No 4 tarragon
                                                                  • Yes No 4 tsp black peppercorn
                                                                  • Yes No 4 tsp prepared horseradish
                                                                  • Yes No 1 1/2 cup distilled white vinegar
                                                                  • Yes No 1/4 cup kosher salt
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 2 1/2 cup water
                                                                  • Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill and tarragon sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
                                                                  • In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Close the jars and refrigerate the beans for at least 24 hours before serving.
                                                                  Yields: 4pints
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cucumber
                                                                  • Yes No 2 7 oz plain low fat greek yogurt
                                                                  • Yes No 1 3/4 cup low-sodium chicken broth
                                                                  • Yes No 2 1/2 inch scallion
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 5 oz baby spinach
                                                                  • Yes No 1 tbsp diced red onion
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 lb rock shrimp
                                                                  • Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
                                                                  • Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
                                                                  • Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
                                                                  Yields: 5cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    julienne
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This rich Latin American butter cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe. We've simplified the recipe by adapting it to a single sheet instead of a layered cake. Prep: 10 minutes, Bake: 30 minutes, Chill: 4 hours.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 1/2 cup whipping cream
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.
                                                                  • Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
                                                                  • Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
                                                                  • Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 15servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 lb wild mushroom
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 cup pecan
                                                                  • Yes No 1/2 lb bacon strips
                                                                  • Yes No 1 leek, white and tender green parts
                                                                  • Yes No 1/2 cup apple cider vinegar
                                                                  • Yes No 1 tsp sorghum
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 6 oz sturdy baby greens
                                                                  • Yes No 3 oz goat cheese (chèvre)
                                                                  • Preheat the oven to 425°. In a saucepan, bring both oils to a simmer with the garlic. Cook over low heat until fragrant, 15 minutes. Strain the oil and discard the garlic.
                                                                  • In a large bowl, toss the mushrooms with 6 tablespoons of the garlic oil and season with salt and pepper. (Reserve the remaining garlic oil for later use.) Spread the mushrooms in a baking pan and roast for 35 minutes, stirring once or twice, until crisp and golden. Spread the pecans in a pie plate and toast for 7 minutes, until fragrant. Let cool.
                                                                  • In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Strain the fat into a heatproof bowl and return half of it to the skillet. Add the leek to the skillet and cook over moderately low heat until softened, about 6 minutes. Add the vinegar and simmer until reduced to 3 tablespoons, about 5 minutes. Remove from the heat and whisk in the sorghum, lemon juice and the remaining bacon fat.
                                                                  • In a large bowl, toss the greens with the vinaigrette, mushrooms and pecans. Season with salt and pepper and toss again. Sprinkle with the bacon and goat cheese and serve.
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 8 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 cup unsweetened coconut milk
                                                                  • Yes No kosher salt
                                                                  • Yes No basmati rice
                                                                  • In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
                                                                  • In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.
                                                                  Yields: 5
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 12 oz black beans
                                                                  • Yes No salt
                                                                  • Yes No 1 cup quinoa
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp soy sauce
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 1 chipotle in adobo
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 scallions, white and light green parts only
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour.
                                                                  • Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool.
                                                                  • Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
                                                                  • In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

                                                                  Hot, crunchy pancakes on top of cool, crisp greens, with a sour-cream dressing thrown in for good measure—this is a heavenly combination. A food processor makes quick work of grating the potatoes, apples, and onion for the pancakes.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 tbsp chopped scallion green tops
                                                                  • Yes No 1/4 tsp wine vinegar
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 1/4 tsp black pepper
                                                                  • Yes No 1 lb baking potato
                                                                  • Yes No 3 tart apple
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup dry bread crumb
                                                                  • Yes No 2 tbsp cooking oil
                                                                  • Yes No 1 3/4 lb, 2 1/2 qt small curly endive
                                                                  • Yes No 1 1/2 lb, 1 1/2 qt small greens
                                                                  • In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
                                                                  • In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
                                                                  • In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 2 1/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200° oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
                                                                  • Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss. Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This Korean kimchi soft tofu stew has a fiery broth that infuses custardy tofu with deep flavors and spices. Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle, this healthy dish full of vegetables and protein warms the belly and satiates the palate. What to buy: While you can find kimchi at many grocery stores (and it’s fine to use store-bought here), try your hand at making your own. Korean chile paste, also known as kochujang or hot pepper paste, is a fermented mixture of glutinous rice, soybeans, and red pepper powder. It is found in jars or plastic tubs in Korean markets and will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick. More kimchi recipes.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tsp korean chile paste
                                                                  • Yes No 1 medium zucchini
                                                                  • Yes No 1 cup napa cabbage kimchi
                                                                  • Yes No 2 cup chicken broth
                                                                  • Yes No 1 tsp soy sauce
                                                                  • Yes No 1 14 to 16 oz soft tofu
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2 medium scallion
                                                                  • Yes No brown rice
                                                                  • Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
                                                                  • Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
                                                                  • Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
                                                                  • Crack the eggs, if using, into the simmering mixture. Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.
                                                                  Cuisine:YesNokorean
                                                                  Yields: 3servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken
                                                                  • Yes No
                                                                    Minute

                                                                  Some trends catch on for good reason, and while we love spending an afternoon up to our elbows in homemade icing, sometimes you just want melty treats in no time. These over-the-top brownies start with devil's food cake mix and a few common pantry items and still make your home smell amazing while they bake.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup fat free sweetened condensed milk
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup non-fat milk
                                                                  • Yes No 1 18.25 oz devil's food cake mix
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 7 oz, 1 3/4 cup marshmallow creme
                                                                  • Yes No 1/2 morsels cup peanut butter
                                                                  • Preheat oven to 350°.
                                                                  • Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
                                                                  • Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
                                                                  Yields: 12(serving size: 1 brownie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  Ingredients
                                                                  • Yes No 1 16 oz large strawberries, and hulled
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No crust
                                                                  • Yes No 21/2 4 oz cup thin salted pretzel sticks
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1 8.75 oz mascarpone cheese
                                                                  • Yes No 1/3 cup tequila
                                                                  • Yes No 1 tbsp grated lime zest
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No slice garnish, strawberry and lime slices
                                                                  • Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
                                                                  • Thinly slice 3/4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on lined baking sheet. Freeze about 30 minutes until partially frozen.
                                                                  • Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
                                                                  • Clean processor. Add sugared halved strawberries; process until puréed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
                                                                  • Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
                                                                  • To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
                                                                  • Planning Tip: Can be made through Step 5 up to 1 week ahead.
                                                                  Yields: 1
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Asiago [ah-SYAH-goh] has a sweeter flavor than Parmesan and Romano.

                                                                  Ingredients
                                                                  • Yes No 1 13.8 oz refrigerated classic pizza crust dough
                                                                  • Yes No 1/4 cup refrigerated olive tapenade
                                                                  • Yes No 1/2 cup grated asiago cheese
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 450°. Unroll pizza crust dough. Spread olive tapenade over dough, leaving a 1/4-inch border. Sprinkle with cheese and rosemary. Gently roll up dough, starting at 1 long side. Cut into 10 (1 1/4-inch-thick) slices. Place slices in a lightly greased 9-inch round cake pan. Brush top of dough with melted butter. Bake 15 to 20 minutes or until golden. Serve immediately.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 9servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  This typical Basque dessert uses both fresh and dried fruit. Serve it with fresh cheese or spooned over pound cake.

                                                                  Ingredients
                                                                  • Yes No 6 dried figs
                                                                  • Yes No 6 prune
                                                                  • Yes No 6 dried apricots
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1/2 cup calvados
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 tsp grated lemon rind
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 apple
                                                                  • Yes No 1 pear
                                                                  • Combine the first 5 ingredients in a microwave-safe bowl. Microwave at high 1 minute. Set aside.
                                                                  • Combine white wine, water, sugar, and rinds in a medium saucepan, stirring well; bring to a boil. Add dry fruit mixture; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add apple; cover and cook 5 minutes, stirring occasionally. Add pear; cover and cook 5 minutes, stirring occasionally. Remove from heat. Cover and let stand at room temperature 2 hours.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: 2/3 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This recipe for potato casserole is common throughout Eastern Europe. What varies is the use of sour cream or plain yogurt to create the egg custard. This easy recipe makes a great potluck dish or brunch dish. Here's a larger photo of potato casserole. Makes 6 servings Potato Casserole

                                                                  Ingredients
                                                                  • Yes No 2 oz organic butter
                                                                  • Yes No 6 medium organic potato
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 large organic egg
                                                                  • Yes No 2 cup organic sour cream
                                                                  • Yes No 1/4 cup chopped organic scallion
                                                                  • Heat oven to 350 degrees. Brush melted butter into the bottom and up the sides of a 13x9-inch or large round baking pan. Add potatoes in layers, seasoning each layer with salt and pepper. In a medium bowl or blender, mix eggs and sour cream or yogurt until smooth. Pour over potatoes. Season with pepper. Top with dill or chives or green onions, if desired, and cover with foil and bake 1 hour or until potatoes are tender. Remove foil and continue to bake 5-10 minutes or until top is golden brown. Let cool 5-10- minutes before serving.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Use this recipe as a crust for our Apple-Blackberry Pie.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp organic sugar, granulated
                                                                  • Yes No 8 oz organic unsalted butter
                                                                  • Yes No 1/4 cup ice water
                                                                  • Pulse flour, salt, and sugar in a food processor until
                                                                  • combined. Add butter, and pulse until mixture
                                                                  • resembles coarse crumbs with some larger pieces
                                                                  • remaining, about 10 seconds.
                                                                  • Evenly drizzle 1/4 cup water over mixture. Pulse until
                                                                  • mixture just begins to hold together (it should not be
                                                                  • wet or sticky). If dough is too dry, add more water, 1
                                                                  • tablespoon at a time, and pulse. Divide dough in half.
                                                                  • Place each half on a piece of plastic wrap, and wrap.
                                                                  • Press dough into 2 disks using a rolling pin. Refrigerate
                                                                  • until firm, about 1 hour or overnight. (Dough can
                                                                  • be frozen for up to 1 month; thaw before using.)
                                                                  • Roll 1 disk of dough to 1/8-inch thickness on a floured
                                                                  • surface. Fit dough into a 9-inch pie dish. Trim edge
                                                                  • flush with rim. Freeze until firm, about 30 minutes.
                                                                  • Roll remaining disk to 1/8-inch thickness on a floured
                                                                  • surface. Transfer to a piece of parchment. Cut out 18
                                                                  • leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped
                                                                  • cutters (<a href="http://sugarcraft.
                                                                  • com" target="_blank">sugarcraft.com ). Transfer leaves to
                                                                  • another piece of parchment; chill if needed. Gently
                                                                  • press the dull edge of a paring knife into leaves to
                                                                  • create veins. Freeze until firm, about 30 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 19-inch double crust
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze

                                                                  Grilling chicken is an easy way to transform this humble food. You'll get the best results if you let the chicken stand out at room temperature before grilling.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp apricot preserves
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 chicken breast half (bone-in, skinless)
                                                                  • Yes No 2 bone in chicken thighs
                                                                  • Yes No 2 chicken drumstick
                                                                  • Yes No 1/2 tsp fine sea salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 4 ingredients in a small bowl, stirring well.
                                                                  • Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
                                                                  • Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
                                                                  • Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
                                                                  • Asian-Glazed Grilled Chicken Variation:
                                                                  • Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
                                                                  • Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oelek
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek

                                                                  A supermarket rotisserie bird right off the spit is wonderful in this Middle Eastern-inspired warm chicken dish. It's a delicious and healthy alternative to a typical mayonnaise-based chicken salad, especially in a sandwich.

                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb, 4 cup roasted chicken, meat
                                                                  • Yes No 3 large radish
                                                                  • Yes No 1/4 small red onion
                                                                  • Yes No 2 tbsp coarsely chopped mint
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No salt
                                                                  • Yes No cayenne pepper, ground
                                                                  • Yes No lime and pita
                                                                  • In a large bowl, toss the chicken with the radishes, onion, mint and cumin. Stir in the raita and season with salt and cayenne. Serve with lime wedges and warmed pita.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chinese five-spice powder is used in both sweet and savory dishes; it adds a subtle hint of spice to the whipped cream.

                                                                  Ingredients
                                                                  • Yes No 4 wonton wrappers
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 1 pint heavy whipping cream
                                                                  • Yes No pinch cinnamon and ground cloves
                                                                  • Heat oven to 425 degrees. Brush both sides of wonton wrappers lightly
                                                                  • with melted butter. Spread 2 tablespoons sugar on a plate and press
                                                                  • skins into sugar to coat evenly on both sides. Place on a nonstick
                                                                  • or buttered baking sheet. Bake for 4 to 5 minutes, or until wontons
                                                                  • begin to turn golden brown. Turn and cook an additional 2 minutes
                                                                  • or until evenly browned. Remove from baking sheet and let cool.
                                                                  • Slice the strawberries and toss with 1 teaspoon sugar. Whip the
                                                                  • cream with five-spice powder or cinnamon and cloves.
                                                                  • Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No a shoulder of pork, neck end
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tsp 2 teaspoons smoked paprika
                                                                  • Yes No a of fresh mint
                                                                  • Yes No 2 red chili pepper
                                                                  • Yes No 6 tbsp 6 tablespoons olive oil
                                                                  • Yes No 3 tbsp 3 tablespoons red wine vinegar
                                                                  • Yes No a white cabbage
                                                                  • Yes No onion
                                                                  • Yes No 3 carrots
                                                                  • Yes No 2 large spring cabbage
                                                                  • Yes No 3 crunchy apples
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp 2 tablespoons mayonnaise
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No cayenne pepper
                                                                  • Yes No 5 tbsp 4–5 tablespoons red wine vinegar
                                                                  • Slow-roasting a whole ‘hog’ is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I’ve made a deconstructed version of a roadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn’t really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies like they do in Georgia and you’ve got yourself a proper Southern-style meal.Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- And medium-sized pieces. Cover with foil until needed.To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.Wine suggestion:Italian red – a Rosso di Montalcino from TuscanyFind out more about Jamie’s American Road Trip tv show and Jamie’s America Book
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 11
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    finish
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    wooden pick

                                                                  More adventurous greens, such as napa cabbage and watercress, add crunch. Shrimp boosts levels of lean, low-saturated-fat protein and omega-3s, while sesame seeds offer the minerals iron, magnesium, and zinc.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp chili garlic sauce
                                                                  • Yes No 1 1/2 tsp fish sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp marmalade
                                                                  • Yes No 2 tsp dark sesame oil
                                                                  • Yes No 24 1 lb large shrimp
                                                                  • Yes No 5 cup shredded napa cabbage
                                                                  • Yes No 1 1/2 cup watercress leaves
                                                                  • Yes No 1 1/2 cup shredded carrot
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1/3 cup chopped mint
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
                                                                  • Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
                                                                  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
                                                                  • Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    lee kum kee
                                                                    Brands:
                                                                  • Yes No
                                                                    Lee Kum Kee

                                                                  Kids of all ages love Snickerdoodles.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable shortening