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                                                                  Prep: 10 min., Bake: 30 min.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz ready to bake frozen puff pastry shells
                                                                  • Yes No 1 qt vanilla ice cream
                                                                  • Yes No brandy caramel sauce
                                                                  • Yes No garnishes, strawberries, fresh mint sprigs
                                                                  • Bake puff pastry shells according to package directions. Remove tops according to package directions after baking. Top each shell evenly with ice cream, and drizzle with warm Brandy-Caramel Sauce. Garnish, if desired.
                                                                  • Note: For testing purposes only, we used Pepperidge Farm Puff Pastry Shells.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  Prep: 15 min.; Cook: 11 min. Cost per serving: $2.39

                                                                  Ingredients
                                                                  • Yes No 1 lb chicken breast (boneless, skinless)
                                                                  • Yes No 1/4 cup teriyaki sauce
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 tbsp diced ginger
                                                                  • Yes No 8 oz snow peas
                                                                  • Yes No 1/4 cup low-sodium chicken broth
                                                                  • Yes No 4 cup white rice
                                                                  • Yes No 3 tbsp chopped roasted cashews
                                                                  • Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1 1/2 Tbsp. vegetable oil in a wok or large nonstick skillet over high heat. Add chicken and cook, stirring, until no longer pink, 3 to 5 minutes. Transfer to a clean bowl.
                                                                  • Add scallions, garlic, ginger and remaining vegetable oil to wok and cook, stirring, until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2 to 3 minutes. Stir in rice, chicken and remaining 2 Tbsp. teriyaki sauce and cook, stirring, until rice is heated through, 1 to 2 minutes. Sprinkle cashews on top and serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This classic spice cookie is a delicious addition to your holiday cookie collection.

                                                                  Ingredients
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp cloves, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
                                                                  • Preheat oven to 375°.
                                                                  • Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
                                                                  Yields: 12(serving size: 1 cookie)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake

                                                                  Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.

                                                                  Ingredients
                                                                  • Yes No 24 1 1/2 lb large button mushroom
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 1/2 cup leftover stuffing
                                                                  • Heat oven to 400°F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends. Remove stems from mushrooms and finely chop stems; set aside. Oil a baking sheet; set aside.
                                                                  • Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming. Add mushroom caps and season with salt and freshly ground black pepper. Cook until tender and golden brown, about 5 minutes. Remove caps from the pan and place top down on prepared baking sheet; set aside.
                                                                  • Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming. Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes. Place stems and leftover stuffing in a medium bowl and mix to combine.
                                                                  • Fill mushroom caps with about 2 heaping teaspoons stuffing each. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp dijon mustard
                                                                  • Yes No 2 tsp grated orange rind
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 4 lb boneless leg of lamb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup packed cilantro
                                                                  • Yes No 2/3 cup packed basil
                                                                  • Yes No 1/2 cup packed parsley
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
                                                                  • Preheat oven to 400°.
                                                                  • Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
                                                                  • To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.
                                                                  Yields: 8servings (serving size: 3 ounces lamb and 1 1/2 tablespoons orange chimichurri)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.

                                                                  Ingredients
                                                                  • Yes No 1 6 to 7 lb butt
                                                                  • Yes No 3/4 cup packed golden brown sugar
                                                                  • Yes No 5 medium zest and 5 meyer lemons
                                                                  • Yes No 1 1/4 tsp ginger powder
                                                                  • Preheat oven to 350°. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120°, about 1 1/2 hours.
                                                                  • Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.
                                                                  • Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135° to 140°, 15 to 30 minutes total.
                                                                  • Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 8, with ample leftovers
                                                                  • Prep Time: 2 hours 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.

                                                                  Ingredients
                                                                  • Yes No serves four
                                                                  • Yes No four ripe bananas, any way you like
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No

                                                                  This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.

                                                                  Ingredients
                                                                  • Yes No yogurt
                                                                  • Yes No 4 tbsp 4 tablespoons blueberry jam
                                                                  • Yes No 8 tbsp 8 tablespoons elderflower cordial
                                                                  • Yes No 4 sprigs of fresh mint
                                                                  • This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.Divide your yoghurt between 4 dessert bowls or small glasses. Spoon over your blueberry jam, cover with your elderflower cordial, and top with a sprig of mint.• from Happy Days with the Naked Chef
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No 2 pint strawberry
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup dry red wine
                                                                  • Yes No one long, 3 inch cinnamon stick
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 4 sprig mint
                                                                  • If strawberries are small, cut in half; if large, cut in quarters.
                                                                  • Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
                                                                  • Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 cup brinza cheese
                                                                  • Yes No 1 tbsp milk
                                                                  • Yes No 1 thin slice cheddar cheese
                                                                  • Yes No 4 1/2 inch, 1 1/2 inch rectangles of ham
                                                                  • Yes No 4 pitted cured black olives
                                                                  • Yes No 1 star shaped piece of red bell pepper
                                                                  • In a large bowl or the bowl of a stand mixer, combine yeast, water and flour. Add yogurt, 4 eggs, salt and feta or brinza cheese. Switch to the dough hook and knead unil a soft, sticky, slightly lumpy (because of the cheese) dough forms, about 7 minutes. Transfer dough to a greased bowl, cover with greased plastic, set in a warm place and let rise until doubled. Try this Quick Tip for fasting rising. Punch down dough and place in a greased 8-inch springform pan that is 3 inches high. Brush liberally with remaining beaten egg mixed with milk. To decorate, arrange kashkaval or Cheddar cheese triangles on top to form a square. Place ham and olives in between cheese and place the star of red pepper in the center. Let rise another 45 minutes. Heat oven to 400 degrees. Bake bread 15 minutes then reduce temperature to 350 degrees and bake for an additional 30-40 minutes or until golden brown and an instant-read thermometer registers 190 degrees. Cool a few minutes in pan, then turn out of pan and cool completely on a wire rack. Source: Adapted from "The Balkan Cookbook" by Trish Davies (Anness Publishing, 2000)
                                                                  Cuisine:YesNobulgarian
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  , I decided to modify the recipe by using most of the same ingredients, but making it a baked dish rather than a tagine.

                                                                  Ingredients
                                                                  • Yes No 3 chicken thigh
                                                                  • Yes No 3 chicken drumstick
                                                                  • Yes No 1 preserved lemon, seeds and insides, rind
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp hot paprika
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1/4 tsp cloves, whole
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp chopped ginger
                                                                  • Yes No 1 big pinch saffron
                                                                  • Yes No 1 1/2 cup frozen artichoke hearts

                                                                  Fred Bernstein shared with me this recipe from his mother, Mildred Bernstein, who was a much-loved caterer in Charleston, South Carolina. She and her partner, Minnie Weinberg, were famous for their babkas and other baked goods. This rich yeast dough is rolled around a filling of cinnamon-scented sugar, pecans and currants to create a pastry that looks like a snail, thus the name, schnecken, the German word for snail. Plan ahead because this dough has to be prepared the night before and refrigerated. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

                                                                  Ingredients
                                                                  • Yes No 1 cup half and half
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 2 dry active yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 cup diced pecan
                                                                  • Yes No 1 3/4 cup thompson seedless raisin
                                                                  • Yes No 1 egg yolk
                                                                    For the dough:
                                                                  • Warm the cream in a medium saucepan over medium heat. Stir in the butter until melted. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl. Stir in 1 teaspoon of the sugar. Let stand until frothy, about 10 minutes.
                                                                  • Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment. Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture. Beat at low speed until blended (flecks of cinnamon will be visible).
                                                                  • Add about 3 cups flour and beat at medium speed until smooth and elastic. With mixer at low speed, gradually beat in enough of the remaining flour to make a smooth, soft, tacky dough that forms a ball around the beater. Scrape the sides of the bowl. Cover with plastic wrap and refrigerate the dough in the mixing bowl overnight.
                                                                  • The next day, turn the dough out onto a floured board and press into a smooth ball. Divide into four pieces. Working on a floured surface with a floured rolling pin, roll one piece into a rectangle, about 12 inches long and 9 inches wide, with a long side facing you. Line four large baking sheets with parchment paper.
                                                                    For the filling:
                                                                  • Brush the rolled-out dough generously with melted butter. Sprinkle with about 1/4 of the cinnamon-sugar, leaving a 1/2-inch border all around. Press the sugar into the dough. Sprinkle with about 1/4 each of the pecans and currants or raisins, gently pressing them into the dough. Brush the long edge farthest from you with beaten egg.
                                                                  • Starting at the nearest long side, roll up the dough like a jelly-roll, shaping it as you roll it. Make sure the edge is sealed; if not, brush with more egg and press firmly. Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets. Press any filling that has fallen out back into the slices. Sprinkle with additional cinnamon-sugar. Cover loosely with plastic wrap and set aside.
                                                                  • Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar. Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size. Meanwhile preheat the oven to 350°. Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown. Transfer to wire racks to cool.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 12schnecken
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 6 oz frozen orange juice concentrate
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup prepared mustard
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No dash salt
                                                                  • Yes No 2 3 1/2 lb muscovy ducks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No parsnip
                                                                  • Yes No parsley
                                                                  • Stir together first 10 ingredients until blended.
                                                                  • Remove leg quarters from ducks; refrigerate breasts. Sprinkle quarters with 1/4 teaspoon salt and 1/4 teaspoon pepper, and place in a deep roasting pan. Add half of juice concentrate mixture; reserve remaining mixture.
                                                                  • Bake, covered, at 275° for 4 hours or until meat pulls away from bone.
                                                                  • Sprinkle duck breasts with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
                                                                  • Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with vegetable cooking spray, and place on grill. Arrange breasts, skin side up, over drip pan. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting occasionally with reserved juice concentrate mixture.
                                                                  • Turn breasts, and grill over direct heat 5 minutes or until crisp, basting occasionally with remaining juice concentrate mixture. Serve duck with Parsnip Mash. Garnish, if desired.
                                                                  Cuisine:YesNoflorida
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal

                                                                  Leek and potato soup is a classic British recipe, it is a winter favourite when served warm, and cold, is perfect for summer. Leek and potato soup is also known as Vichyssoise, and is believed to have originated in France though there are many other claims on the origin. Wherever it comes from, it is delicious, easy and cheap to make.

                                                                  Ingredients
                                                                  • Yes No 8 leek
                                                                  • Yes No 2 stick celery
                                                                  • Yes No 50 2oz gram butter
                                                                  • Yes No 1 tbsp light and mild olive oil
                                                                  • Yes No 1 large baking potato
                                                                  • Yes No 1.5 3 pint liter 3 pt litres vegetable stock
                                                                  • Yes No ¼ 150ml pint single cream
                                                                  • Yes No salt and pepper
                                                                  • Serves 6 Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes. Whiz in batches in a food processor with the single cream and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread. Based on a recipe from British Leeks.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

                                                                  Parnsips are like vanilla-scented carrots, but they don’t get anywhere near as much play as their orange-tinted brethren. Here the root veggies are roasted with honey and mustard for an intense flavor that may very well steal the show.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb parsnip
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 4 tsp honey
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp whole grain mustard
                                                                  • Heat the oven to 450°F and arrange a rack in the upper third. Place parsnips on a large baking sheet and toss with vinegar, honey, and olive oil. Season with salt and freshly ground black pepper.
                                                                  • Roast until fork tender, about 30 minutes. Remove from oven, toss with mustard, and serve.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve

                                                                  These delicious sandwiches make a great weeknight meal and take just minutes to prepare.

                                                                  Ingredients
                                                                  • Yes No 2 6 oz chicken breast half (boneless, skinless)
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tsp italian seasoning
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup sliced red onion
                                                                  • Yes No 2 1/2 cup red bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 10 oz focaccia bread
                                                                  • Yes No 1/2 2 oz cup shredded sharp cheddar cheese
                                                                  • Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.
                                                                  • Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.
                                                                  • Preheat broiler.
                                                                  • Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 sandwich)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bread

                                                                  Its sweet note of honey and its aromatic cumin seeds give this salad a Moorish character. The sharp, nutty manchego cheese shavings add another taste of Spain. Prep and Cook Time: 30 minutes, plus 1 hour of salting time. Notes: Salting the sliced carrots makes them release their liquid, so it doesn't dilute the vibrant vinaigrette; salting also makes the carrots slightly tender. Toasting and grinding whole cumin seeds tempers the bitter overtones of raw cumin. Manchego, a firm sheep's-milk cheese from Spain, is available at gourmet, specialty, and Whole Foods stores. Use one with a good, strong flavor (ask for a taste before you buy it).

                                                                  Ingredients
                                                                  • Yes No 10 medium carrot
                                                                  • Yes No 2 1/4 tsp salt
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tsp minced cilantro
                                                                  • Yes No 5 1/2 tbsp fruity extra virgin olive oil
                                                                  • Yes No 3 oz manchego cheese
                                                                  • Yes No 10 whole bibb lettuce leaves
                                                                  • Toss sliced carrots with 2 tsp. salt and put in a colander. Put a plate on top of carrots, weigh down with a 1-lb. can, and set in sink to drain for 1 hour.
                                                                  • Meanwhile, chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with the flat side of a chef's knife. In a small frying pan, toast cumin seeds over medium heat until fragrant, 1 minute, and grind finely with a mortar and pestle (or put cooled seeds in a resealable plastic bag and crush with a meat mallet or the underside of a small heavy frying pan). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, remaining 1/4 tsp. salt, and minced cilantro; whisk in olive oil.
                                                                  • Rinse carrots and turn onto a clean dish towel. Gently dry with another towel. In a large bowl, toss carrots with half of the vinaigrette and the shaved cheese. Divide lettuce leaves among plates and drizzle lightly with remaining vinaigrette. Layer carrots on top and crown with cilantro leaves.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 6servings as a side dish
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup canned creamed corn
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 5 tbsp vegetable oil
                                                                  • Yes No 2 cup stone ground yellow cornmeal
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3 scallion
                                                                  • Yes No 1 cup corn kernel
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No butter and honey
                                                                  • Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
                                                                  • In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
                                                                  • Heat a large cast iron skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.
                                                                  Yields: 18cakes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 2 1/4 tsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp minced chives
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp dijon mustard
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 lb asparagus
                                                                  • Yes No 8 thin slice prosciutto
                                                                  • Yes No 4 large egg
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 4 tsp chopped chives
                                                                  • Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.
                                                                  • Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.
                                                                  • Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This tangy salad is a great partner to cheese and sliced pears. Try two Washington State cheeses, such as Sally Jackson sheep's milk cheese wrapped in chestnut leaves and Quillisascut goat cheese coated in ash.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup apple cider
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No 1 small shallot
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 cup loosely packed assorted baby greens
                                                                  • In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes; let cool.
                                                                  • In a large bowl, combine the reduced apple cider with the vinegar and shallot. Whisk in the mustard and oil and season with salt and pepper. Add the baby greens and toss. Divide the salad among 10 plates and serve.
                                                                  Cuisine:YesNowashington
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve

                                                                  Serve croutons on the side, and allow guests to crumble them over the salad just before eating.

                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/4 small bunch flat leaf parsley
                                                                  • Yes No 6 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 italian white bread
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/2 head escarole
                                                                  • Yes No 1/2 head frisée
                                                                  • Yes No 1 large lemon
                                                                  • Yes No black pepper
                                                                  • Heat oven to 350 degrees.
                                                                  • Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.
                                                                  • Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice

                                                                  The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup graham cracker
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/3 cup margarine
                                                                  • Yes No 4 8 oz cream cheese
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 5 large egg
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
                                                                  • Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
                                                                  • Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
                                                                  • Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
                                                                  • Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1 cup wild rice
                                                                  • Yes No 1 tbsp margarine
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped celery
                                                                  • Yes No 1/2 cup chopped fennel bulb
                                                                  • Yes No 1/2 cup diced dried apricots
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 1 1/2 lb rock cornish game hen
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 3 tbsp apricot preserves
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 3/4 cup orange juice
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No fennel fronds
                                                                  • To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside.
                                                                  • Preheat oven to 400°.
                                                                  • Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients (chopped apricots through pepper). Remove from heat.
                                                                  • To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 (1-cup) mounds of wild rice stuffing into a shallow roasting pan coated with cooking spray. Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400° for 40 minutes or until juices run clear.
                                                                  • To prepare sauce, place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 5 minutes or until tender. Add 3/4 cup orange juice, 1/2 cup broth, and lemon juice; bring to a boil over medium-high heat, and cook 5 minutes. Combine Madeira and cornstarch; add to skillet. Bring to a boil; reduce heat, and cook 2 minutes or until thick, stirring constantly. Serve sauce over hens. Garnish with fennel fronds, if desired.
                                                                  Yields: 4servings (serving size: 1 hen half, 1 cup stuffing, and 1/4 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  This is wonderful alongside egg noodles and crisp-tender green beans or asparagus.

                                                                  Ingredients
                                                                  • Yes No 4 chicken breast (bone-in, skin-on)
                                                                  • Yes No 8 oz ground mild italian pork sausage
                                                                  • Yes No 1 1.25 oz alfredo sauce mix
                                                                  • Yes No 1 4 oz cup shredded mozzarella cheese
                                                                  • Yes No 1 4 oz cup shredded parmesan cheese
                                                                  • Yes No 1 10 oz frozen chopped spinach
                                                                  • Yes No 1/2 cup ricotta cheese
                                                                  • Yes No 2 plum tomato
                                                                  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.
                                                                  • Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
                                                                  • Prepare Alfredo sauce according to package directions; set aside.
                                                                  • Combine shredded mozzarella and Parmesan cheeses.
                                                                  • Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
                                                                  • Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
                                                                  • Note: For testing purposes only, we used McCormick Creamy Garlic Alfredo Pasta Sauce Blend.
                                                                  Cuisine:YesNorome
                                                                  Yields: 4servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    mccormick
                                                                    Brands:
                                                                  • Yes No
                                                                    Mccormick

                                                                  This impressive cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.

                                                                  Ingredients
                                                                  • Yes No 6 6 inch martha's meyer lemon anniversary cake, two, two 8 inch, and two 10 inch
                                                                  • Yes No 4 cup lemon simple syrup lemon simple syrup
                                                                  • Yes No 2 recipes swiss meringue buttercream swiss meringue buttercream
                                                                  • Yes No 2 recipes meyer lemon curd meyer lemon curd
                                                                  • Yes No slice candied meyer lemon slices and toppers
                                                                  • Trim tops of cakes level. Cut each cake in half horizontally to create 2 layers.
                                                                  • Frost layers and assemble tiers: Set one 10-inch cake layer on corresponding-size square foam board. Brush top of cake with a generous amount of lemon syrup, soaking layer. Pipe a buttercream border around top edge using a plain round tip (such as Ateco #11). Spread a 1/4-inch-thick layer of lemon curd over soaked cake. Repeat for second and third cake layers. For final cake layer, brush top with syrup. Spread a thin layer of buttercream over top and sides of tier. Refrigerate until buttercream is set, about 30 minutes. Spread another thin layer of buttercream on top and sides; refrigerate until set, at least 1 hour. Repeat with 6- and 8-inch cake layers.
                                                                  • Reinforce tiers: Insert a plastic straw vertically through center of 10-inch tier. Mark top of cake on straw; remove, and trim to mark. Trim 4 more straws to this length. With a toothpick, trace a circle, 8 inches in diameter, on top of tier, holding an empty cake pan above cake as a guide. Insert straws into tier, arranging 1 in center and the rest evenly spaced around circle. In the same way, insert 4 straws into 8-inch tier, using a 6-inch cake pan as a guide for the circle.
                                                                  • Stack tiers: Center 10-inch tier on a cake stand. Center and carefully set 8-inch tier on top of 10-inch tier, and then 6-inch tier on top of 8-inch tier. Use a star tip (such as Ateco #20) to pipe a decorative ruffled border around bottom of each tier. Place lemon toppers on top tier. Serve cake with lemon slices.
                                                                  Cuisine:YesNoswiss
                                                                  Yields: 50
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    drinking straw
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Pan de tres puntas is a specialty of Arequipa, a beautiful city in southern Peru that is surrounded by three dramatic volcanos (read more about Arequipa here ). Pan de tres puntas is a triangular bread with a crispy crust, often prepared in big clay ovens. It's an attractive, tasty bread that's fun to make.

                                                                  Ingredients
                                                                  • Yes No 7 cup all purpose flour
                                                                  • Yes No 1 tbsp rapid rise yeast
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 cup water
                                                                  • Dissolve the yeast in 1 cup of the water. Add the flour, salt, brown sugar, and melted butter to the bowl of a standing mixer, or to a large mixing bowl. Stir to mix ingredients lightly. While stirring, gradually add the 1 cup of water with the dissolved yeast. Add a second cup of water gradually, mixing dough at the same time. Continue to add small amounts of water, until the dough comes together and can be kneaded. Knead dough vigorously (with dough hook attachment if using a standing mixer) until it is smooth and stretchy and does not stick to the counter or bowl. Add more water as necessary if dough seems dry. It should take about 8 minutes to knead the dough in a mixer, and about 20 minutes by hand. Cover bowl with plastic wrap and let dough rise until double in bulk (or overnight in the refrigerator). Divide dough into 16-18 equal pieces. Roll each piece into a ball and let rest for 5 minutes. Preheat the oven to 425 degrees. If you have a pizza stone, place it in the oven. Flatten each ball into a circle on the counter (you can work with half of the balls at a time if you don't have much space). Use a rolling pin to roll the dough circles into flat, 6-inch diameter (approximate) circles. Let dough circles rest for 5 minutes, so the gluten can relax slightly. Using a dough scraper or knife, firmly score a triangle in the circle of dough. Roll the edges of the circle in towards the lines of the triangle and press edges down slightly. You should have a triangle piece of dough with raised edges. Repeat with remaining circles of dough. Place triangles onto a baking sheet (or directly onto the pizza stone, if using) and place into the oven, throwing some ice cubes onto the floor of the oven at the same time to create steam. Bake breads (in batches if necessary) for about 15 minutes, or until they are golden brown on the edges. Remove from oven and let cool. Serve warm with butter.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  Classic Ice Cream Sandwiches
                                                                   15236 d 8 h 6 m

                                                                  A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup cocoa powder, unsweetened
                                                                  • Yes No 2 pint ice cream
                                                                  • Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
                                                                  • In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
                                                                  • Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
                                                                  • Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.
                                                                  Yields: 8
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 15236 days 8 hours 6 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Roasting the squash before adding it to the soup concentrates its sweet flavor.

                                                                  Ingredients
                                                                  • Yes No one 1 1/2 lb butternut squash
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 1 1/2 cup leeks, white parts only
                                                                  • Yes No 1 spanish onion
                                                                  • Yes No 1 lb yukon gold potato
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 carrot
                                                                  • Yes No 1 parsnip
                                                                  • Yes No 6 cup low-sodium chicken broth
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.
                                                                  • Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes. Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.
                                                                  • Transfer one third of the soup to a blender and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 4 raspberry
                                                                  • Yes No 8 mint
                                                                  • Yes No 2 lime
                                                                  • Yes No crushed ice
                                                                  • Yes No 3 oz bourbon
                                                                  • Yes No 1 oz white cranberry juice
                                                                  • In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig.
                                                                  Cuisine:YesNopilsner
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    juice

                                                                  Tarragon and capers provide the perfect foil for the silky, rich yolks in these deviled eggs.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1/4 cup mayonnaise
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 1 tsp minced caper
                                                                  • Yes No 1 1/2 tsp minced tarragon
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp minced chives
                                                                  • Place the eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain the eggs and run under cold water until cool enough to handle. Transfer to the refrigerator for 20 minutes or until completely cool.
                                                                  • Crack and peel each hard-boiled egg. Using a sharp knife, slice the eggs in half lengthwise. Scoop out the yolks and place them in a medium mixing bowl; reserve the empty egg-white halves on a serving tray.
                                                                  • Mash the yolks with a fork and add the mayonnaise, mustard, capers, and tarragon. Mix thoroughly with the fork until smooth. Season with salt and pepper.
                                                                  • Fill each egg-white half with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon. Garnish each with a sprinkling of the minced chives and serve.
                                                                  Yields: 12deviled eggs
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mince

                                                                  This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.

                                                                  Ingredients
                                                                  • Yes No 1 qt cranberry juice
                                                                  • Yes No 1 cinnamon stick
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1/2 cup cranberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • In a medium saucepan, combine the juice, cinnamon stick, and cloves and bring to a boil. Reduce the heat and simmer.
                                                                  • Meanwhile, in a small saucepan, combine the cranberries, sugar, ground cinnamon, and 2 tablespoons of water and heat over medium-low heat, gently stirring, until the cranberries pop and are well coated with the sugar mixture.
                                                                  • When cool enough to handle, thread 3 to 4 berries each on 4 decorative toothpicks or skewers. Pour the mulled cranberry juice among 4 mugs and garnish with the cranberry swizzle.
                                                                  Yields: 1quart
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  Ingredients
                                                                  • Yes No 1/2 lb broccoli
                                                                  • Yes No 1/2 lb cauliflower
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 1/2 tbsp minced ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp turmeric, ground
                                                                  • Yes No 1/2 cup unsweetened coconut milk
                                                                  • Yes No 1 tbsp chopped indian lime pickle
                                                                  • Yes No four 6 oz salmon fillet
                                                                  • In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
                                                                  • In the skillet, heat the 3 tablespoons of vegetable oil. Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes. Add the turmeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
                                                                  • Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin side down, over moderately high heat until crisp, 4 minutes. Turn and grill until just cooked through, 2 minutes longer. Serve the salmon with the vegetables.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/8 tsp saffron
                                                                  • Yes No 1/3 cup mayonnaise
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup watercress sprigs
                                                                  • Yes No 1 small fennel bulb, and very
                                                                  • Yes No 1 medium shallot
                                                                  • Yes No 2 tbsp fresh lemon juice and vegetable oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No four 4 oz mahimahi fillets
                                                                  • Yes No 8 slice country style bread
                                                                  • Yes No hot paprika
                                                                  • Yes No 2 roasted bell peppers
                                                                  • Yes No 1 large plum tomato
                                                                  • Stir the saffron into the mayonnaise; season with salt and pepper. Toss the watercress, fennel, shallot and lemon juice; season.
                                                                  • Melt the butter in the oil in a skillet. Season the fish with salt and pepper; cook over high heat for 3 minutes per side. Spread the bread with the saffron mayonnaise; sprinkle with paprika. Fill the sandwiches with the fish, peppers, tomato and watercress salad, and serve.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  You can also make this in a deep-dish pie pan instead of individual ramekins. Baking time may be longer; start with 20 minutes and check every 5 after that. Prep: 20 minutes, Cook: 20 minutes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp nutmeg, ground
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup whipping cream
                                                                  • Yes No 4 cup blueberry
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/2 tbsp corn starch
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No dash salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No sour cream ice cream
                                                                  • Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.
                                                                  • Preheat oven to 400°.
                                                                  • Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.
                                                                  • Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).
                                                                  • Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.
                                                                  • Place ramekins on a baking sheet, and place in oven. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6individual pot pies
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1/2 cup apricot preserves
                                                                  • Yes No 4 shortbread cookie
                                                                  • Yes No 2 cup vanilla pudding
                                                                  • Pour the preserves into a small bowl and stir until thinned. Spoon 1 tablespoon of the preserves into each of four 6-ounce double old-fashioned or parfait glasses. Top each with 1 cookie, then ½ cup of the pudding, then another tablespoon of the preserves. Finish by topping each parfait with a dollop of the whipped cream.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    finish
                                                                  Ingredients
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp finely grated orange zest
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Preheat the oven to 425°. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.
                                                                  • Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12popovers
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  This Lithuanian poppyseed roll recipe bears witness to Eastern Europeans' love affair with poppyseeds. They appear in everything from noodles to pastries. Here, they are combined with nuts and candied orange peel and rolled into a sweet yeast dough. It's great with coffee or tea for dessert, breakfast or anytime a not-too-sweet dessert is desired. Here's a larger picture of Lithuanian Poppyseed Roll. Makes 2 loaves Lithuanian Poppyseed Roll - Pyragas su Aguonomis

                                                                  Ingredients
                                                                  • Yes No 2 lb all purpose flour
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 4 large egg yolk
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 12.5 oz poppyseed filling
                                                                  • Yes No 1 large egg
                                                                  • Yes No 4 tbsp diced walnut
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 4 tbsp candied orange peel
                                                                  • In a large bowl, combine 1/3 of the flour, milk, yeast and sugar until well mixed. Cover with a towel or plastic wrap and let rise until doubled. Beat egg yolks, whole egg and salt and add to dough in bowl with remaining flour. Knead until smooth and elastic. Cover and let rise until doubled. For the Filling: Mix poppyseed filling with beaten egg, chopped nuts, vanilla and orange peel. Divide dough into two pieces. Roll out each on a lightly floured surface. Spread half the filling on each piece and roll up as for a jellyroll. Tuck in the ends. If you like, the roll can be left straight or formed into a ring. Place each on a parchment-lined baking sheet and let rise until almost doubled. Heat oven to 375 degrees. Paint with egg wash (1 large whole beaten egg mixed with 1 teaspoon water). Bake for about 45 minutes or until golden brown. Let cool covered with a linen cloth so the cake doesn't dry out. When completely cool, dust with confectioners' sugar or glaze with a flat icing, if desired.
                                                                  Cuisine:YesNoeastern
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    glaze

                                                                  Assemble this strata the night before, and keep it in the refrigerator until ready to bake.

                                                                  Ingredients
                                                                  • Yes No 6 slice sourdough french bread
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 6 oz cup shredded reduced fat sharp cheddar cheese
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1 4.5 oz green chilies in can
                                                                  • Yes No 1 2/3 cup non-fat milk
                                                                  • Yes No 1/2 tsp thyme leaves, dried
                                                                  • Yes No 1/2 tsp sage leaves, dried
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp pumpkin seed
                                                                  • Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.
                                                                  • Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.
                                                                  • Preheat oven to 350°.
                                                                  • Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
                                                                  Yields: 6servings (serving size: about 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Coated with a simple basil mayo, the chicken in this open-face sandwich would also be good chopped and tossed into a salad or served alongside rice and fresh vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 large leaf from 1 basil
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 chicken breast half (bone-in, skin-on)
                                                                  • Yes No 4 thick slice ciabatta bread
                                                                  • Yes No 1 heirloom tomato
                                                                  • Heat grill to high (450° to 550°). Reserve 4 basil leaves. Whirl mayonnaise, remaining basil, garlic, vinegar, salt, and pepper in a food processor until smooth.
                                                                  • Sandwich chicken breasts between 2 pieces of plastic wrap and pound with a mallet until 1/4 in. thick.
                                                                  • Grill chicken, basting each side with some of mayo mixture and turning as needed, until cooked through and well browned, about 8 minutes.
                                                                  • Brush one side of bread with a little mayo mixture; grill bread on both sides.
                                                                  • Lay chicken on mayo side of bread. Top each sandwich with a tomato slice and a basil leaf and serve the remaining mayo on the side.
                                                                  • Note: Nutritional analysis is per sandwich without extra mayo.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb tomatillo
                                                                  • Yes No 1 white onion
                                                                  • Yes No 2 1/2 cup chicken broth
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 english cucumber
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tsp green hot sauce
                                                                  • Yes No 1 1/2 tsp minced oregano
                                                                  • Yes No 1 avocado
                                                                  • Yes No 3 tbsp chopped cilantro
                                                                  • Chop tomatillos coarsely. Purée half each of tomatillos, onion, and broth in a blender with garlic. Rub through a fine strainer into a stainless steel bowl; discard contents of strainer. Finely chop remaining tomatillos. Add remaining tomatillos, onion, and broth; cucumber; 2 tbsp. lime juice; 2 tsp. hot sauce; and the oregano to bowl and stir.
                                                                  • Nest bowl in ice water; stir often until cold, 15 minutes. Add avocado and cilantro and, if you like, more lime juice and hot sauce.
                                                                  • Note: Nutritional analysis is per 1-cup serving.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Chowder usually conjures up images of rubbery clams flanked by mushy potatoes suffocating in a white pool of glop. In this version by chefs Mary Sue Milliken and Susan Feniger, tender chunks of fresh salmon are cooked in a lightly thickened, brothy soup, which is then garnished with a swirl of bright cilantro pesto. What to buy: If you can’t find Copper River salmon, get the freshest salmon you can find.

                                                                  Ingredients
                                                                  • Yes No 2 2 inch cilantro, bottom 2 inches
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 1/2 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 1 large russet potato
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 4 32 oz cup clam juice
                                                                  • Yes No 2/3 cup dry white wine
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 1/2 lb fresh copper river salmon
                                                                  • Yes No 2 dash Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1/2 medium lemon
                                                                    For the pesto:
                                                                  • Place all the ingredients in a blender and process, stopping the blender to scrape down the sides often, until a smooth paste has formed.
                                                                    For the chowder:
                                                                  • Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 to 8 minutes. Add the carrot, celery, potato, and measured salt and pepper and cook, stirring occasionally, until the vegetables are just starting to soften, about 5 minutes.
                                                                  • Add the clam juice and wine and bring to a boil over high heat. Reduce the heat to medium to maintain a brisk simmer and continue cooking until the liquid is reduced by about half, about 20 minutes. Add the cream and milk, return to a boil, then reduce the heat to medium low and simmer until the vegetables are tender, about 12 minutes.
                                                                  • In a small bowl, combine the remaining 1/2 tablespoon butter with the flour, using your fingers to form a smooth paste. Press the paste into the wire loops on the bottom of a whisk and whisk into the chowder until dissolved and evenly dispersed. Season the salmon with salt and pepper, add it to the chowder, and continue to simmer until the salmon is just cooked through, about 4 minutes. Remove the chowder from heat and stir in the Tabasco and lemon juice. Taste and season with additional salt, pepper, Tabasco, and lemon juice as needed.
                                                                    To serve:
                                                                  • Divide the chowder among serving bowls and top with a spoonful of cilantro pesto.
                                                                  Cuisine:YesNoalaska
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 2 slender lb asparagus
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • Preheat oven to 425 degrees. Peel bottom half of each asparagus stalk. Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and golden, about 15 minutes.
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 3/4 cup milk
                                                                  • Yes No 4 cup corn kernel
                                                                  • Yes No 3 large egg
                                                                  • Yes No black pepper
                                                                  • Preheat the oven to 375°. In a medium saucepan, melt 5 tablespoons of the butter. Add the flour, sugar and salt and cook over moderately high heat for 1 minute, whisking constantly. Gradually whisk in the milk and cook over moderately high heat, whisking, until the sauce thickens, about 5 minutes.
                                                                  • In a large nonstick skillet, melt the remaining 1 tablespoon of butter. Add the corn and cook over moderately high heat until crisp-tender, about 4 minutes.
                                                                  • In a medium bowl, beat the eggs. Gradually whisk in the hot white sauce. Add the corn and season with pepper.
                                                                  • Lightly grease a 9-inch cast-iron skillet and heat on the stovetop. Pour in the corn mixture and bake for about 30 minutes, or until the pudding is cooked through and golden. Let cool slightly.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pecans and caramel meet cakey, moist brownies—need we say more? This recipe was featured as part of both our Super Bowl Party Playbook menu and our Chocolate Desserts photo gallery.

                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate, pea size pieces
                                                                  • Yes No 8 tbsp unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup packed golden brown sugar
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup pecan
                                                                    For the brownies:
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
                                                                  • Combine the chocolate and measured butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
                                                                  • Whisk the eggs, sugar, brown sugar, vanilla, and salt in a large bowl until the eggs are broken up and smooth. Add the chocolate mixture and stir to combine. Add the flour and baking powder and stir until just incorporated.
                                                                  • Transfer the batter to the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Remove to a rack and cool completely.
                                                                    For the caramel-pecan topping:
                                                                  • Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar is completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
                                                                  • Remove from heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
                                                                  • Stir the pecans into the caramel mixture and immediately drizzle over the brownies. Spread evenly to cover the brownies. Cool completely before cutting.
                                                                  Yields: 18brownies
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    cover
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  The secret to crisp sweet potato chips is to fry them in small batches, in peanut oil, at a low temperature. This makes 6 servings when served as a side but will be plenty for 10 appetizer servings.

                                                                  Ingredients
                                                                  • Yes No 2 2 lb sweet potato
                                                                  • Yes No peanut oil
                                                                  • Yes No kosher salt
                                                                  • Cut sweet potatoes into 1/16-inch-thick slices, using a mandoline. Pour peanut oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 300°. Fry potato slices, in small batches, stirring often, 4 to 4 1/2 minutes or until crisp. Drain on a wire rack over paper towels. Immediately sprinkle with desired amount of kosher salt. Cool completely, and store in an airtight container at room temperature up to 2 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 7servings
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3/4 lb thin green beans
                                                                  • Yes No 2 large red bliss potato
                                                                  • Yes No 1 cup orzo
                                                                  • Yes No one 9 oz canned italian tuna in olive oil
                                                                  • Yes No 1 pint cherry tomato
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 1/4 cup chopped basil
                                                                  • In a large bowl, whisk the olive oil with the lemon juice, garlic and oregano. Season the dressing with salt and pepper.
                                                                  • In a large pot of boiling salted water, cook the green beans until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander. Add the potatoes to the pot and cook until tender, about 10 minutes. Using a slotted spoon, transfer the potatoes to the colander. Add the orzo to the boiling water and cook until al dente; drain well.
                                                                  • Add the green beans, potatoes and orzo to the dressing and toss gently to coat. Fold in the tuna, cherry tomatoes and fresh herbs and season with salt and pepper. Serve warm or at room temperature.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  What we do know: Elaine ordered a big salad on almost every episode of Seinfeld. What we don’t know: what the heck was in it. Here’s our best guess; consider it a simple but well-done garden salad. This recipe was featured as part of our Festivus menu.

                                                                  Ingredients
                                                                  • Yes No 10 oz butter lettuce
                                                                  • Yes No 1 1/2 cup pear tomato
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 1/2 medium english cucumber
                                                                  • Yes No 1 cup thinly sliced radish
                                                                  • Yes No herbed buttermilk dressing
                                                                  • Combine all ingredients except dressing in a large bowl and toss thoroughly. Divide among 8 plates and drizzle with desired amount of dressing.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  If you like spicy foods, then this Cajun scallop dish is for you. Cajun seasoning and hot sauce give the dish its heat, while sautéed red onion adds bite.

                                                                  Ingredients
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 1 tsp cajun seasoning
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3/4 lb scallop
                                                                  • Yes No 1 tsp hot sauce
                                                                  • Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with hot sauce; turn. Cook 3 minutes or until done.
                                                                  Cuisine:YesNocajun
                                                                  Yields: 2servings (serving size: about 5 ounces scallops)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  In step 4, it's best to start by snipping a very tiny hole in the corner of the plastic bag. If it's too small, you can always make it bigger. Prep: 35 min. Cook: 5 min. Other: 35 min.

                                                                  Ingredients
                                                                  • Yes No 4 cup firmly packed miniature marshmallow
                                                                  • Yes No 1/3 cup creamy peanut butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 6 cup chocolate sweetened rice cereal
                                                                  • Yes No 1 12 oz milk chocolate morsels
                                                                  • Yes No 1/2 cup white chocolate morsels
                                                                  • Combine marshmallows, peanut butter, and butter in a big microwave-safe bowl. Microwave at HIGH 2 minutes. Remove from the microwave using oven mitts. Stir peanut butter mixture vigorously with a wooden spoon until smooth. Add cereal, and stir until well coated. Quickly spoon mixture into a lightly greased 15- x 10-inch jelly-roll pan, and press into an even layer. Cool 5 minutes or until firm.
                                                                  • Cut cereal mixture into circles with a 3-inch round cookie cutter. Store excess cereal mixture in an airtight container for snacking on later.
                                                                  • Place milk chocolate morsels in a small microwave-safe glass bowl or measuring cup. Microwave at MEDIUM (50% power) 2 minutes or until chocolate looks like it's just beginning to melt. Stir chocolate until smooth.
                                                                  • Place white chocolate morsels in a zip-top freezer bag. Partially seal bag, and set upright in a small microwave-safe measuring cup. Microwave at MEDIUM (50% power) 1 minute. Gently squeeze bag until smooth. Snip a tiny hole in 1 corner of bag to create a small opening.
                                                                  • Spread melted milk chocolate over top of 1 circle. While milk chocolate is still soft, drizzle white chocolate in 3 rings on top of milk chocolate. Starting at the center, pull a wooden pick through the rings to create a "web." Do the same thing all over again with the remaining circles and chocolate. Refrigerate 30 minutes or until chocolate is firm. Store in an airtight container up to 3 days.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 18treats (serving size: 1 treat)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No
                                                                    Minute

                                                                  When I was in Altamura, in Puglia, I worked with a family of bakers who all lived in the same big house. Each part of the family had its own living-room and kitchen. I went back home with them one day and four different families were cooking four different meals ? it was very surreal. This pea soup was one of the dishes being made. And it's so simple ? just four ingredients and 15 minutes simmering is all it takes. I've only ever made this soup with freshly podded peas, but frozen peas work well too. If I'm using fresh peas, what I like to do to make the soup even more tasty is to boil up the stock with the shells of the peas. You can do this while you're frying the onions. Then you can strain the stock onto your onions and peas when they're ready and fill the pan up again with water to boil your spaghetti while the soup simmers.

                                                                  Ingredients
                                                                  • Yes No olive oil
                                                                  • Yes No 2 onions
                                                                  • Yes No 4 handfuls of podded peas
                                                                  • Yes No 1.1 liter 1.1 litres chicken stock
                                                                  • Yes No dried spaghetti
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 1 1 each of fresh mint, basil and rosemary
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No a small handful flat leaf parsley
                                                                  • When I was in Altamura, in Puglia, I worked with a family of bakers who all lived in the same big house. Each part of the family had its own living-room and kitchen. I went back home with them one day and four different families were cooking four different meals – it was very surreal. This pea soup was one of the dishes being made. And it's so simple – just four ingredients and 15 minutes simmering is all it takes. I've only ever made this soup with freshly podded peas, but frozen peas work well too. If I'm using fresh peas, what I like to do to make the soup even more tasty is to boil up the stock with the shells of the peas. You can do this while you're frying the onions. Then you can strain the stock onto your onions and peas when they're ready and fill the pan up again with water to boil your spaghetti while the soup simmers.Pour a good lug of olive oil into a pan, add the onions and fry slowly for 10 minutes. Stir in the peas and chicken stock, bring to the boil and simmer for another 10 minutes or so. Bring some salted water to the boil and cook your spaghetti for half the time it says on the packet, then drain and add it to the pea soup to finish cooking. It's nice to tie up the sprigs of herbs and pop them into the soup to give it a lovely fragrance, removing them before serving. When the pasta is cooked, have a taste of the soup and season carefully with salt and pepper. Divide the soup between the bowls, drizzle over a little extra virgin olive oil and sprinkle with the parsley.• from Jamie's Italy
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

                                                                  This chocolate peanut butter cake is like eating a giant Reese's peanut butter cup, perfect for lovers of this classic flavor combination!

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup unsalted butter
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 3/4 cup creamy peanut butter
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No fudge frosting
                                                                  • Yes No 2 reese's peanut butter cups
                                                                  • Yes No 1/2 cup dry roasted peanut
                                                                  • Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
                                                                  • Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans.
                                                                  • Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
                                                                  • Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.
                                                                  • Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth and fluffy.
                                                                  • Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake stand (to hold cake in place). Place 1 cake layer on stand. Spread with remaining peanut butter filling. Top with second layer. Starting with the top, then working down the sides, frost cake with fudge frosting. Decorate the top edge with candy pieces and peanuts.
                                                                  Yields: 19-in. cake, serving 16
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    reese's
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Reese's
                                                                  Ingredients
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No one 2 inch ginger
                                                                  • Yes No 1/2 parsley
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • In an electric juicer, juice the celery with the apple, ginger and parsley. Stir in the lemon juice.
                                                                  Yields: 110-ounce drink
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

                                                                  I?ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

                                                                  Ingredients
                                                                  • Yes No 1.5kg topside of beef
                                                                  • Yes No medium 2 onions
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 bulb of garlic
                                                                  • Yes No a small bunch sage
                                                                  • Yes No olive oil
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • I’ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.To prepare your beef:• Take your beef out of the fridge 30 minutes before it goes into the oven• Preheat your oven to 240°C/475°F/ gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil • Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat • Place the beef on top of the vegetablesTo cook your beef:• Place the roasting tray in the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef • If you prefer it medium-rare, take it out 5 to 10 minutes earlier • For well done, leave it in for another 10 to 15 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning • When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings • from Jamie's Ministry of Food
                                                                  Cuisine:YesNoyorkshire
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  Ingredients
                                                                  • Yes No salt
                                                                  • Yes No 2 lb fingerling potatoes
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 3 oz pancetta
                                                                  • Yes No 1 shallot
                                                                  • Yes No one 2 inch rosemary
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp whole grain mustard
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chives
                                                                  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
                                                                  • Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
                                                                  • Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
                                                                  Yields: 6
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.

                                                                  Ingredients
                                                                  • Yes No 4 extra large very large sandwich buns
                                                                  • Yes No 4 thin slice steak
                                                                  • Yes No 8 piece bacon
                                                                  • Yes No 4 slice deli ham
                                                                  • Yes No 4 slice tomato
                                                                  • Yes No 4 slice mozzarella cheese
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No lettuce
                                                                  • Yes No mayonnaise
                                                                  • Yes No tomato ketchup
                                                                  • Yes No salt and pepper
                                                                  • Place a large skillet over medium heat and cook the bacon slices until crispy. Set aside on paper towels to cool. If using the filet steaks, drain the excess bacon fat out of the skillet. Slice each filet in halve crosswise, to make 2 thin steaks (4 total). Sprinkle with coarse salt, and use a mallet to pound the steaks even thinner. Heat the skillet over medium high heat until hot, and place steaks on the skillet. Cook for about 2 minutes per side, or until desired doneness. Remove to paper towels to cool. Wipe the skillet clean. Melt the butter in over medium heat, and fry eggs sunnyside up until desired doneness. Preheat the broiler. Assemble sandwiches: Spread inside of buns with ketchup and mayonnaise. Place lettuce slices over bottom half of buns. Top with a slice of beef, 2 bacon slices, a slice of ham, a slice of tomato, and a slice of mozzarella. Place sandwiches (uncovered) under the broiler briefly (keeping a close eye on them) to melt the cheese. Remove from oven and add the fried egg over the cheese, then top with the other half of the bun. Serve immediately.
                                                                  • Makes 4 large sandwiches.
                                                                  Cuisine:YesNophiladelphia
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This classic salad dressing also makes a fine sauce for vegetables, such as steamed green beans, and main dishes, such as broiled chicken or fish.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup organic white wine vinegar
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No pinch organic sugar, granulated
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
                                                                  • Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
                                                                  Yields: 1cup
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    emulsify

                                                                  This recipe makes two adult-sized wraps. Feed little one half of a wrap, and refrigerate the other half for tomorrow's lunch. Take the second wrap with you to work, or send it with an older sibling or your spouse. Feel free to omit the green onions, if desired.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped deli turkey breast
                                                                  • Yes No 1 cup salad greens
                                                                  • Yes No 1/4 cup frozen corn kernel
                                                                  • Yes No 1/4 cup chopped red bell pepper
                                                                  • Yes No 2 tbsp thinly sliced scallion
                                                                  • Yes No 2 tbsp light ranch dressing
                                                                  • Yes No 2 wheat flour tortillas
                                                                  • Combine first 6 ingredients in a large bowl, tossing well to coat.
                                                                  • Warm tortillas according to package directions; top each tortilla with 1 cup turkey mixture. Roll up, and cut diagonally in half.
                                                                  • for your toddler: Wrap it tightly so it will be easier for a toddler to eat. Refrigerate it until serving time, or pack it in an insulated bag. Serve it with grape halves and milk.
                                                                  Yields: 2adult servings (serving size: 1 wrap)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve

                                                                  Make this creamy cheescake with fresh strawberry sauce recipe for a party.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 20 reduced calorie vanilla wafers
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1/2 4 oz cup style fat free cream cheese
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 4 large egg
                                                                  • Yes No strawberry
                                                                  • Yes No 4 cup sliced strawberry
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Preheat oven to 350°.
                                                                  • To prepare cheesecake, place 1/2 cup sugar, wafers, and dash salt in a food processor; process until mixture resembles sand. Place 1 egg white in a small bowl; stir with a whisk until frothy. With the processor on, add 2 tablespoons egg white through food chute, processing until blended (discard remaining egg white). Firmly press mixture into bottom and slightly up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
                                                                  • Reduce oven to 300°.
                                                                  • Combine 1 1/2 cups sugar, 3 tablespoons cornstarch, and remaining dash salt in a large bowl. Add cheeses; beat with a mixer at medium-high speed until smooth. Reduce mixer speed to low. Add vanilla and 1 teaspoon juice; beat just until combined. Add eggs, 1 at a time, beating after each addition just until incorporated. Add remaining 2 egg whites; beat just until incorporated.
                                                                  • Pour cheese mixture into prepared pan. Bake at 300° for 1 hour and 15 minutes or until a 3-inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped. Turn oven off. Leave cheesecake in oven with the door open for 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Garnish cake with strawberries, if desired.
                                                                  • To prepare sauce, combine sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a b