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                                                                  Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz german chocolate cake mix
                                                                  • Yes No 1 3.9 oz chocolate instant pudding mix
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/4 cup milk
                                                                  • Yes No 1 3.4 oz chocolate and serve pudding mix
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1 1/2 cup miniature marshmallow
                                                                  • Yes No 1 cup Nestlé Toll House Semi-Sweet Morsels
                                                                  • Yes No vanilla ice cream
                                                                  • Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
                                                                  • Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
                                                                  • Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
                                                                  • Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
                                                                  • Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.
                                                                  Cuisine:YesNoaustralian
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                    Equipment:
                                                                  • Yes No
                                                                    chocolate morsels
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé Toll House Semi-Sweet Morsels

                                                                  "My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer.

                                                                  Ingredients
                                                                  • Yes No 2 cup egg white
                                                                  • Yes No 2 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2 cup cake flour
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 5 peach
                                                                  • Yes No cream
                                                                  • Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
                                                                  • Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the cake batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any air bubbles. Tap the cake pan once or twice on a flat surface.
                                                                  • Bake the cake in the center of the oven for 20 minutes. Increase the oven temperature to 350° and bake the cake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let the cake cool completely.
                                                                  • Meanwhile, toss the peaches with the remaining 1/2 cup of sugar and refrigerate, stirring occasionally, until juicy, for at least 1 hour or up to 4 hours.
                                                                  • To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and serve with the peaches and whipped cream.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 cup grated parmigiano-reggiano cheese
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 cup milk
                                                                  • Yes No pinch salt
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 2 oz roquefort cheese
                                                                  • Yes No 5 large egg
                                                                  • Yes No 2 tbsp chives
                                                                  • Preheat the oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of the grated Parmigiano.
                                                                  • In a medium saucepan, melt the 2 tablespoons of butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano. Whisk in the egg yolks and chives.
                                                                  • In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet. Bake the soufflés for about 20 minutes, until puffed and golden. Place the soufflés on plates and serve immediately.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 3/4 lb green bean
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1/2 cup pecan pieces
                                                                  • Yes No salt and pepper
                                                                  • Place beans in a large pot of boiling salted water and cook until tender, about 8 minutes. Drain and rinse under cold water.
                                                                  • In a large skillet, warm butter over medium-high heat until golden brown, 3 to 5 minutes. Add pecans and cook, stirring, until lightly toasted, 2 minutes. Add beans, season with salt and pepper and cook, stirring, until heated through, 2 minutes. Transfer to a serving platter. Serve hot.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp white wine vinegar
                                                                  • Yes No 2 dozen quail egg
                                                                  • Yes No 6 cup water
                                                                  • Yes No three 3 inch lemon zest
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 star anise
                                                                  • Yes No kosher salt
                                                                  • Yes No 1 medium lb shrimp, down to the tails
                                                                  • Yes No 2 lb string bean
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1 6 oz arugula
                                                                  • Yes No 2 medium shallot
                                                                  • Bring a medium saucepan of water to a simmer and add the white wine vinegar. Add the quail eggs and simmer over moderate heat until hard-cooked, about 7 minutes. Drain the eggs and crack the shells against the side of the pan. Fill the pan with cold water and let stand until the eggs are cool.
                                                                  • Meanwhile, in a medium saucepan, combine the 6 cups of water with the lemon zest, cracked pepper, bay leaves, fennel seeds, star anise and 1 teaspoon of salt. Simmer the court bouillon (seasoned water) for 5 minutes. Add the shrimp and simmer just until cooked, about 2 minutes. Drain the shrimp in a colander; let cool. Pick out and discard any bits of seasoning.
                                                                  • In a large pot of boiling salted water, cook the haricots verts until crisp-tender, about 4 minutes. Drain well and spread the beans out on a baking sheet to cool.
                                                                  • In a small bowl, whisk the sherry vinegar with the mustard. Whisk in the olive oil and season with salt and pepper.
                                                                  • Peel the quail eggs and halve them lengthwise. In a large bowl, toss the arugula with 1 tablespoon of the dressing and spread on a platter. In the same bowl, gently toss the haricots verts with the shallots, quail eggs and all but 1 tablespoon of the remaining dressing. Mound the haricot vert salad on the arugula. Add the shrimp to the bowl and toss with the remaining 1 tablespoon of dressing. Top the haricots verts with the shrimp and serve.
                                                                  Yields: 12
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.

                                                                  Ingredients
                                                                  • Yes No 10 oz veal
                                                                  • Yes No 10 oz ground pork shoulder
                                                                  • Yes No 2 oz pork fat
                                                                  • Yes No 2 oz prosciutto
                                                                  • Yes No 1 1/4 cup loosely packed flat leaf
                                                                  • In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season generously with salt and pepper. Using your fingers, mix ingredients until combined; set aside. In a medium bowl, whisk together ricotta, milk, and eggs; add to meat mixture and gently mix until incorporated. Chill for 1 hour.
                                                                  • Heat oven to 300°. Grease 2 rimmed baking sheets with oil and set aside. Using a 2-oz. ice cream scoop, portion mixture, roll into meatballs with your hands, and transfer to greased baking sheets. Heat 3 tbsp. oil in a 3-qt. high-sided skillet over medium-high heat. Add half the meatballs; cook, turning occasionally, until browned, about 10 minutes. Transfer meatballs to a plate; wipe out skillet. Repeat with remaining oil and meatballs. Return reserved meatballs to skillet along with any juices from the plate. Add wine; increase heat to high and cook for 2 minutes. Stir in tomatoes and beef stock, bring to a boil, and tightly cover skillet. Transfer to oven; bake until meatballs are tender and have absorbed some of the sauce, about 1 1/2 hours. To serve, transfer meatballs to a platter; spoon over sauce. Sprinkle with Parmesan and parsley. Serve with bread or spaghetti, if you like.
                                                                  • SERVES 4 – 6
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No one 12 lb goose, neck and giblets, visible
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 1/4 cup water
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 tsp Tabasco® Brand Pepper Sauce
                                                                  • Yes No 1 2 tbsp tsp white wine
                                                                  • ROAST THE GOOSE Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
                                                                  • Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
                                                                  • Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
                                                                  • MEANWHILE, MAKE THE JUS Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  • Yes No
                                                                    Minute

                                                                  We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp yellow curry paste
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 lb baby carrot
                                                                  • Yes No 2 cup reduced sodium chicken broth
                                                                  • Yes No 1 15 oz coconut milk
                                                                  • Yes No 1/4 cup whole milk yogurt
                                                                  • Yes No 3 tbsp diced cilantro
                                                                  • Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
                                                                  • Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
                                                                  • *Find in grocery stores' Asian-foods aisle.
                                                                  • Note: Nutritional analysis is per 1 1/4-cup serving.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve

                                                                  Comice pears work best, but almost any variety can be used. Toasting the walnuts imparts a deep nutty flavor that contrasts with the maple syrup.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/3 cup ice water
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp margarine
                                                                  • Yes No 3 tbsp vegetable shortening
                                                                  • Yes No 1/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup chopped walnut
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 4 3 lb large comice pear
                                                                  • Yes No 1/4 cup maple syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1 large egg
                                                                  • Preheat oven to 450°.
                                                                  • To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll one half of dough, still covered, into an 12-inch circle; freeze 10 minutes. Roll other half of dough, still covered, into an 11-inch circle; freeze 10 minutes.
                                                                  • To prepare filling, combine brown sugar, walnuts, and cornstarch in a large bowl. Combine lemon juice and pears in a medium bowl, and stir in syrup and vanilla. Stir pear mixture into sugar mixture. Remove 1 sheet of plastic wrap from the 12-inch circle, and fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Combine 2 teaspoons water and egg in a small bowl, and stir well with a whisk. Spoon pear mixture into prepared crust, and brush edges of piecrust lightly with egg mixture. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of pear mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute.
                                                                  • Brush top and edges of pie with egg mixture. Place pie on a baking sheet; cut 5 (1-inch) slits into top of pastry using a sharp knife. Bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 45 minutes or until browned. Cool on a wire rack 30 minutes. Serve warm or at room temperature.
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 tbsp chopped red onion
                                                                  • Yes No 1 tbsp lime juice
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No one 1 1/2 lb beef flank steak
                                                                  • Yes No 10 lime
                                                                  • Yes No 3 1/2 oz monterey jack cheese
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No twelve corn tortilla
                                                                  • In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.
                                                                  • Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.
                                                                  • Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm corn tortillas and the remaining lime wedges.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve

                                                                  Control the heat by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save some time by using both at once. We served this deep, dark chili with traditional garnishes: shredded extra-sharp cheddar and Monterey Jack cheese, sour cream, chopped cilantro, and guacamole.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1/4 cup corn oil
                                                                  • Yes No 3 1/2 lb plum tomato
                                                                  • Yes No 2 1/2 medium lb yellow onion
                                                                  • Yes No 10 garlic clove
                                                                  • Yes No 4 mulato chiles
                                                                  • Yes No 3 ancho chili pepper
                                                                  • Yes No 1 14 1/2 oz low-sodium beef broth
                                                                  • Yes No 1 cup water
                                                                  • Yes No 5 lb ground round (beef)
                                                                  • Yes No 1 tbsp coarse salt
                                                                  • Yes No 2 oz semisweet chocolate
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No lumpy guacamole
                                                                  • Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 1 1/2 hours. (You can prepare beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
                                                                  • Heat 2 tablespoons oil in a 12-inch cast-iron skillet over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.
                                                                  • While tomatoes cool, place two-thirds of onion quarters in same skillet with 2 tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato. Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
                                                                  • Tear the chiles in half, and discard stems and seeds. In the same skillet over medium heat, toast chiles in remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring broth and water to a boil, pour over chiles, and let stand until chiles are pliable, about 5 minutes. Puree chiles and broth, and stir into tomato mixture.
                                                                  • In a 7-quart Dutch oven over medium heat, cook one-third of meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8 minutes. While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven. Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add them to pot with salt.
                                                                  • Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until heat is tender and sauce is thick, about 1 1/2 hours. Stir in chocolate, and season with the pepper. Serve with guacamole.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 6 tbsp vegetable shortening
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup packed dark brown sugar
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup quick cooking oat
                                                                  • Yes No 2 oz bittersweet chocolate
                                                                  • Yes No 1/2 cup walnut
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 1/4 cup dried cherry
                                                                  • Yes No 1/4 cup unsweetened shredded coconut
                                                                  • Preheat oven to 350ºF. Whisk together flour, baking soda and salt. Using an electric mixer on medium speed, beat butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla.
                                                                  • With mixer on low speed, gradually add flour mixture to butter mixture. Stir in oats, then chocolate, walnuts, raisins, cherries and coconut.
                                                                  • Line two rimmed baking sheets with parchment paper. Scoop dough into 2-Tbsp. balls and place several inches apart on baking sheets. Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.
                                                                  Yields: 24large cookies (serving size: 1 cookie)
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 27 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 6 oz soft silken tofu
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 1 oil packed anchovy fillet
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 14 oz firm tofu
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1/2 cup corn starch
                                                                  • Yes No 2 1 lb romaine heart
                                                                  • In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
                                                                  • Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
                                                                  • In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    silken
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Silken

                                                                  Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

                                                                  Ingredients
                                                                  • Yes No 6 cup cubed watermelon
                                                                  • Yes No 1 cup coarsely chopped english cucumber
                                                                  • Yes No 1/2 cup coarsely chopped yellow bell pepper
                                                                  • Yes No 1/3 cup chopped scallion
                                                                  • Yes No 3 tbsp chopped mint
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 cup cranberry raspberry juice
                                                                  • Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.
                                                                  Cuisine:YesNospanish
                                                                  Yields: 8servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate

                                                                  A combination seen on burgers, baked potatoes, and even macaroni and cheese, smoky bacon and sharp cheddar are a natural fit inside a spicy chile. Surrounding everything with more cheese doesn’t hurt either. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

                                                                  Ingredients
                                                                  • Yes No 12 jalapeño chili pepper
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 1/4 cup bacon
                                                                  • Yes No 1/4 cup shredded sharp cheddar cheese
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 12 toothpick
                                                                  • Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
                                                                  • Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
                                                                  • Place the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, season with pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of 6.
                                                                  • Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks, if desired. Let cool for 5 minutes before serving.
                                                                  Yields: 5servings as an appetizer
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    toothpick
                                                                  Ingredients
                                                                  • Yes No 1 16 oz firm tofu
                                                                  • Yes No 2 cup brown rice
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup vegetable broth
                                                                  • Yes No 1 tbsp golden brown sugar
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 2 tbsp sweet chili sauce
                                                                  • Yes No 2 tbsp creamy peanut butter
                                                                  • Yes No 1 tbsp light soy sauce
                                                                  • Yes No 1 tsp grated ginger
                                                                  • Yes No 3/4 tsp corn starch
                                                                  • Yes No 1 tbsp peanut oil
                                                                  • Yes No 1 tsp dark sesame oil
                                                                  • Yes No 2 cup broccoli floret
                                                                  • Yes No 1 cup carrot sticks
                                                                  • Yes No 2 tbsp chopped peanut
                                                                  • Yes No garnish, lime
                                                                  • Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
                                                                  • Prepare rice according to package directions, adding 1/2 tsp. salt.
                                                                  • Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
                                                                  • Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Notes: If the nut flour is not available, use 1 cup pecans: bake in a 350° oven until golden under skins, about 10 minutes, then whirl in a food processor until finely ground.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 cup pecan flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 large egg yolk
                                                                  • Yes No 2/3 cup maple syrup
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No maple cream cheese frosting
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.
                                                                  • In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.
                                                                  • In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.
                                                                  • Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.
                                                                  • Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop

                                                                  Berry cobbler can be thrown together in minutes if you start with a store-bought pie crust. Any combination of berries, with the exception of strawberries (too watery), will work, so use what’s in season and ripe. Pair the cobbler with some vanilla ice cream, and an easy summer dessert is ready for the table. If you’d like to make your own Basic Pie Dough, roll it out into a 10-inch round approximately 1/3 inch thick. To see this recipe with illustrated steps, check out The Basics: How to Make Berry Cobbler.

                                                                  Ingredients
                                                                  • Yes No 8 cup raspberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 9 1/2 inch frozen deep dish pie crust
                                                                  • Yes No vanilla ice cream
                                                                  • Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with paper towels; set aside.
                                                                  • Rinse the berries and place them in a single layer on the prepared baking sheet to dry slightly. Transfer the berries to a large bowl, add 1 1/4 cups of the sugar, the flour, and the salt, and stir gently to combine.
                                                                  • Place a 9-1/2-inch deep-dish pie plate on a foil-lined baking sheet. Pour the berry mixture into the pie plate and spread into an even layer. Distribute the butter pieces evenly over the top.
                                                                  • Tear the thawed crust into large pieces and place over the berries, leaving some space between the pieces so that the berries are visible; reserve any leftover crust for another use. Sprinkle with the remaining 1 tablespoon sugar.
                                                                  • Bake until the berries are bubbling and the crust is golden brown, about 40 to 45 minutes. Place on a wire rack and let cool for at least 30 minutes before serving. Serve with vanilla ice cream, if so desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1(9-inch) cobbler
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  This bright, nonalcoholic drink can also be made with pomegranate, cranberry, or grape juice.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup black currant juice
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 1 1/2 cup sparkling cider
                                                                  • Yes No lemon peel
                                                                  • Combine black-currant juice with lemon juice. Add sparkling cider. Divide between 2 glasses, and garnish each with a lemon peel.
                                                                  Yields: 2
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice

                                                                  Layer upon layer of flavor infuses this stylish yet deeply comforting dish.

                                                                  Ingredients
                                                                  • Yes No 2 3 1/2 to 3 3/4 lb chicken
                                                                  • Yes No 2 tsp cumin, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tsp sweet hungarian paprika
                                                                  • Yes No 1 tsp turmeric, ground
                                                                  • Yes No 2/3 cup olive oil
                                                                  • Yes No 1 1/4 lb white onion
                                                                  • Yes No 1 1/4 lb red onion
                                                                  • Yes No 1 1/2 tbsp honey
                                                                  • Yes No 1 750 milliliter dry white wine
                                                                  • Yes No 9 large sage
                                                                  • Yes No 8 large shallot
                                                                  • Yes No 8 large garlic clove
                                                                  • Yes No 3 turkish bay leaf
                                                                  • Yes No 3 cup assorted brine cured mediterranean olives
                                                                  • Rinse chicken; pat dry. Arrange on foil. Mix cumin, salt, paprika, and turmeric in bowl. Sprinkle over both sides of chicken. Let stand while preparing onions. Heat oil in large skillet over medium-high heat. Add all onions. Sauté until pale golden, about 30 minutes. Mix in honey. Sauté until onions are deep brown, about 15 minutes. Turn off heat. Tilt skillet, pushing onions toward top and allowing oil to pool at bottom. Set aside 1/3 cup onions for pilaf. Using slotted spoon, spread remaining onions evenly in large roasting pan. Reserve skillet with oil.
                                                                  • Position rack in center of oven and preheat to 350°F. Heat oil reserved in skillet over medium-high heat. Working in batches, brown chicken, about 5 minutes per side. Arrange chicken, skin side up, in single layer atop onions in roasting pan. Remove skillet from heat.
                                                                  • Add 1/2 cup wine to hot skillet. Let stand until bubbling stops. Add remaining wine. Place skillet over medium-high heat; boil until reduced to 2 cups, scraping up bits, about 9 minutes. Tuck sage, shallots, garlic, and bay leaves among chicken quarters. Sprinkle with pepper. Spoon wine mixture over.
                                                                  • Cover pan tightly with foil and bake chicken 30 minutes. Uncover; sprinkle olives over chicken. Baste with juices. Return to oven, uncovered, and continue baking until chicken is tender, basting 2 more times, about 35 minutes.
                                                                  • Transfer chicken, vegetables, and olives to platter. Serve with pan juices.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Simple Pork Posole
                                                                   2 h 30 m
                                                                  Ingredients
                                                                  • Yes No 4 lb pork shoulder
                                                                  • Yes No 1 head garlic
                                                                  • Yes No 1 onion
                                                                  • Yes No 10 cup water
                                                                  • Yes No two 28 oz cans hominy
                                                                  • Yes No 2 tbsp oregano leaves, dried
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No cilantro, red onion, jalapeño and lime
                                                                  • In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.
                                                                  • Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeño and lime wedges at the table.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir

                                                                  The spice rub and glaze would also work well with chicken.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp garlic powder
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tbsp paprika
                                                                  • Yes No 2 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 3 1 lb pork tenderloin
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 6 oz commercial guava paste
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 teaspoons salt, and rub pork with the garlic powder mixture.
                                                                  • Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring occasionally. Remove from heat.
                                                                  • Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink), turning pork occasionally. Brush guava mixture over pork. Let stand 10 minutes before slicing into 1/2-inch-thick slices.
                                                                  Yields: 12servings (serving size: 3 ounces pork)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    brush

                                                                  This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you get close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1 cup brown rice
                                                                  • Yes No 1/2 tsp turmeric, ground
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 2/3 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 cup chopped onion
                                                                  • Yes No 1 tbsp grated ginger
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 cardamom pods
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 cup diced carrot
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz fire roasted crushed tomatoes
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • To prepare pilaf, heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add 1 cup onion; cook for 6 minutes or until golden, stirring frequently. Add rice and the next 4 ingredients (through garlic); cook for 1 minute, stirring constantly. Add 1 2/3 cups water and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Let stand for 5 minutes. Discard cardamom, cinnamon, and bay leaf. Keep warm.
                                                                  • To prepare stew, heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil, and swirl to coat. Add 2 cups onion; sauté for 6 minutes or until golden. Add ginger and the next 7 ingredients (through cinnamon stick); cook for 1 minute, stirring constantly. Add 2 1/2 cups water, carrot, 1/4 teaspoon salt, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until carrots are tender and sauce is slightly thick. Discard cardamom and cinnamon stick.
                                                                  • Place 1 cup rice mixture into each of 4 bowls; spoon 1 1/4 cups chickpea mixture over rice. Top each serving with 2 tablespoons yogurt and 1 tablespoon cilantro.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    muir glen
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Muir Glen
                                                                  • Yes No
                                                                    Minute

                                                                  The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2/3 cup diced shallot
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 1/3 cup uncooked carnaroli
                                                                  • Yes No 1 cup prosecco
                                                                  • Yes No 3 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 2 oz parmigiano-reggiano cheese
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/2 tsp grated lemon rind
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings (serving size: 3/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    shave
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 1/2 lb cipollini onions
                                                                  • Yes No 1 strip lemon
                                                                  • Yes No 4 bay leaf, fresh
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No salt and pepper
                                                                  • In a large saucepan, dissolve the sugar in the water. Cook over moderate heat without stirring until a medium-amber caramel forms, about 5 minutes. Off the heat, carefully add the butter and 1/2 cup of the balsamic vinegar. Return the saucepan to the heat and cook until the caramel is melted.
                                                                  • Add the onions, lemon zest, bay leaves and chicken stock to the saucepan and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the onions are very tender and glazed and the liquid is syrupy, about 1 1/2 hours. Stir in the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
                                                                  Yields: 10
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    stir

                                                                  If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!

                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 5 tbsp seedless blackberry preserves
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 lb pork tenderloin
                                                                  • Yes No 3/4 cup fine dry bread crumb
                                                                  • Yes No 1/2 cup diced pecan
                                                                  • Yes No 2 tsp sage
                                                                  • Yes No 2 large egg
                                                                  • Yes No 4 tsp olive oil
                                                                  • Yes No garnishes, fresh blackberries, fresh sage leaves
                                                                  • Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in preserves, and cook 5 minutes. Stir in salt.
                                                                  • Remove silver skin from tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.
                                                                  • Stir together breadcrumbs, pecans, and sage in a shallow bowl.
                                                                  • Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
                                                                  • Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. Repeat procedure with remaining pork and oil. Serve with vinegar mixture, and garnish, if desired.
                                                                  • Note: Nutritional analysis does not include garnish.
                                                                  Yields: 4servings
                                                                  • Total Time: 51 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve

                                                                  Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.

                                                                  Ingredients
                                                                  • Yes No 4 large artichoke
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1 tbsp fajita seasoning
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 tbsp commercial basil pesto
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No lettuce
                                                                  • Yes No garnishes, chopped tomato, cilantro, olives
                                                                  • Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.
                                                                  • Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.
                                                                  • Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
                                                                  • Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
                                                                  • Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    drain

                                                                  Bread is never absent on a Spanish table. It is such an integral part of any Spanish meal and comes in many different forms. This easy Spanish bread recipe is a very basic white bread that is perfect for a beginning bread maker. Flour, water, salt and yeast are about all you need to make this delicious homemade bread. It can be formed into a baguette or "barra" as the Spanish say, or into one large round or several mini-rounds. From start to finish it takes about 2 hours.

                                                                  Ingredients
                                                                  • Yes No 5 150 milliliter oz water
                                                                  • Yes No 1 1/4 oz, 7 gram active dry yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 4 500 gram cup unbleached white flour
                                                                  • Yes No 1 1/2 10 gram tsp salt
                                                                  • Yes No 1 egg
                                                                  • This basic bread recipe makes 1 baguette or 4 mini-loaves.
                                                                  • Note: Weather conditions such as humidity and temperature effect bread making. The quantities of flour and water required to make suitable dough may need to be adjusted.
                                                                  • Measure water into a glass or plastic cup. Heat water in a microwave for a few seconds - just until lukewarm. Mix in the yeast and sugar until completely dissolved. Pour into a large mixing bowl.
                                                                  • Measure flour and salt and mix together in a medium mixing bowl.
                                                                  • Using a wooden spoon, gradually stir in flour and salt mixture to water-yeast mixture. Stir in more water if needed, 2 tablespoons at a time until a soft dough is formed. Then, kneed the dough five or six times. Form the dough into a ball and leave in mixing bowl.
                                                                  • Wet a dish towel and cover the bowl. Place bowl in a warm place away from drafts and allow to rise for 40 minutes.
                                                                  • Kneed the dough 5-6 times and divide dough into 4 pieces. Form into 4 balls. Or, to make a baguette, divide into 2 pieces and form into 2 long pieces. Twist the 2 pieces together. Place dough on a baking stone or cookie sheet. Allow to rise in a warm place away from drafts for 15 minutes.
                                                                  • Turn on oven and heat to 425F (218C) degrees. Beat egg with 1 Tbsp water. Bake for 7 minutes, then remove from oven and brush on egg-water mixture. Return to oven and continue baking. When bread is done, remove from oven and allow to cool on rack.
                                                                  Cuisine:YesNospanish
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup lard
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 3 tbsp ice water
                                                                  • Yes No 3 large egg
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1/4 cup firmly packed golden brown sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 dash cup toffee bits
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 22 pecan halves
                                                                  • Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
                                                                  • Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
                                                                  • Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
                                                                  • Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
                                                                  • Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 19-inch pie
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

                                                                  Give beef a break and try quick, simple salmon burgers. Combine salmon with red onion and fresh basil to make a hearty burger with less than 200 calories. Enjoy on toasted fococcia bread for a gourmet meal that’s ready in 10 minutes. Summer entertaining just got so much easier.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced red onion
                                                                  • Yes No 1/4 cup thinly sliced basil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1 lb salmon fillet
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1 large egg white
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 8 3/4 oz slice focaccia
                                                                  • Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.
                                                                  • Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 4servings (serving size: 1 burger)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  This magnificent roast, featured in ?The Wonders of Ham? (SAVEUR, December 2009), is simmered in beer before it?s baked?a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.

                                                                  Ingredients
                                                                  • Yes No 1 uncooked country ham
                                                                  • Yes No 20 cup brewed black tea
                                                                  • Yes No 6 bottles of beer
                                                                  • Yes No lager
                                                                  • Yes No 1/2 cup blackstrap
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  •  Rinse ham and use a firm kitchen brush to scrub any mold off the meat's surface. Transfer ham to a 5-gallon stockpot and cover with cold water. Refrigerate ham for 24 hours, changing the water 3 times.
                                                                  • Drain ham and return to stockpot; add tea and enough water to cover. Soak for another 24 hours.
                                                                  •  Drain ham; return to stockpot. Add beer and enough water to cover; bring to a boil over high heat. Reduce heat to medium and simmer until a small knife inserted in the thickest part of the ham slides easily in and out, about 3 1⁄2 hours.
                                                                  • Heat oven to 400°. Drain ham, reserving 1/4 cup cooking liquid. Trim skin and fat; transfer ham to a rack set inside a roasting pan. Whisk together reserved cooking liquid, molasses, brown sugar, and mustard to make a glaze; brush ham with some glaze. Bake ham, occasionally brushing with glaze, until glossy, 15–20 minutes. Let rest for 20 minutes before carving.
                                                                  • SERVES 20 – 25
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 22
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.

                                                                  Ingredients
                                                                  • Yes No 4 large egg
                                                                  • Yes No 5 1/2 tbsp honey
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 2 1/2 cup milk
                                                                  • Yes No 2 cup raspberry
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 lb strawberry
                                                                  • Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
                                                                  • Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
                                                                  • Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).
                                                                  • Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 4 cup kosher salt
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 6 qt water
                                                                  • Yes No 1 cup black peppercorn
                                                                  • Yes No 5 oz serrano chili pepper
                                                                  • Yes No 8 whole cloves, whole
                                                                  • Yes No 4 cup ice cube
                                                                  • Yes No one 18 lb bone in fresh ham
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chiles and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours.
                                                                  • Preheat the oven to 400°. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.
                                                                  • Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.
                                                                  • Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.
                                                                  Cuisine:YesNothai
                                                                  Yields: 11
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 5 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tsp finely grated ginger
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 750 milliliter champagne
                                                                  • Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
                                                                  • Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 wedge lime
                                                                  • Yes No kosher salt
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz reposado tequila
                                                                  • Yes No one 4 inch lemongrass
                                                                  • Moisten the outer rim of a margarita glass with the lime wedge and coat lightly with salt; reserve the lime. Fill the glass and a cocktail shaker with ice. Add the tequila and syrup to the shaker; shake well. Strain into the glass, top with a squeeze of lime and garnish with the lemongrass, if desired.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  Ingredients
                                                                  • Yes No 8 oz strawberry
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 1/4 cup milk
                                                                  • Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  Coffee and coconut are both important ingredients in South American cuisine. They also happen to be my daughter's two favorite flavors, so she suggested that I combine them for her birthday cake this year. The result was quite successful. The yellow cake has a touch of coconut flavoring, and the filling is dulce de leche (the same one that goes into these chocolate dulce de leche whoopie pies ) with sweetened dried coconut. The frosting is rich coffee buttercream.

                                                                  Ingredients
                                                                  • Yes No 1 yellow cake mix
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 tsp coconut flavoring
                                                                  • Yes No 1/2 cup coffee ice cream
                                                                  • Yes No 3 tbsp golden brown sugar
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup marshmallow creme
                                                                  • Yes No 1/2 cup dulce de leche
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 cup sweetened flaked coconut
                                                                  • Yes No 1 tbsp instant coffee
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tbsp cream
                                                                  • Yes No 4 cup powdered sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No flaked coconut
                                                                  • Preheat the oven to 350 degrees. Butter 2 9-inch cake pans and line bottom of pans with a circle of wax paper or parchment. Place the cake mix in large mixing bowl with the sour cream, vegetable oil, melted ice cream, brown sugar, eggs, and coconut flavoring, and mix well. Divide cake batter between the two cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool completely, then flip out of the pans. Make the filling: Beat the vegetable shortening, dulce de leche, and marshmallow cream until smooth. Slowly beat in the vanilla, cinnamon and powdered sugar. Separate 1/2 cup of the filling and set aside. Stir the coconut into the remaining filling. Place one cake layer on a plate, and spread the coconut filling mixture over the top. Place the second cake layer on top of the filling. Make the frosting: Dissolve the instant coffee in the hot water. Beat the butter until fluffy. Gradually beat in the 1/2 cup reserved filling, cream, vanilla, coffee mixture and 4 cups confectioners sugar. Beat until fluffy and smooth, adding more confectioners sugar if icing is too soft, or a little bit more cream if it's too stiff. Spread the frosting over the sides and top of the cake. Press flaked coconut around the sides of the cake if desired.
                                                                  Cuisine:YesNosouth american
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Porridge is a staple in many households. Here in the Caribbean, we have a variety of porridges - cornmeal, oats, sago (tapioca), plantain, flour and barley. Cornmeal, oats and sago are the most popular of the porridges. Porridge is considered a body builder because of the heartiness of the dish. It is generally made thick enough to eat with a spoon. Served in the morning or in the evening, it is considered a meal by itself. Each household has its own recipe. Here's mine for Cornmeal Porridge.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 3 inch cinnamon stick
                                                                  • Yes No sugar and milk to taste
                                                                  • Add cornmeal to a bowl. Pour in 1/2 cup water and let soak for 5 minutes.
                                                                  • While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the cinnamon stick. Cover and bring to a boil.
                                                                  • Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
                                                                  • Cook covered for 15 - 20 minutes.
                                                                  • Remove the pot from the heat, sweeten with sugar and milk to taste, stirring until fully incorporated.
                                                                  Cuisine:YesNocaribbean
                                                                  Yields: 3cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook

                                                                  Of all the Christmas gifts my mom has given me, the one I remember most and the one that is still with me is the tradition of cooking and eating on Christmas. I'm sure there were toys and books, and I remember something about a sought-after outfit from Esprit probably in the early eighties, but what sticks out most in my mind is the food. On Christmas eve we threw a tamale party, and the Christmas morning the tradition was a big spread of scrambled eggs, bratwurst, Mexican hot chocolate, and a braided Christmas bread from the tattered pages of a 1978 Sunset Magazine. Those breakfasts were gifts enough.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 tsp cardamom powder
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tsp grated lemon peel
                                                                  • Yes No 3 1/2 cup unbleached all purpose flour
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/3 cup all purpose flour
                                                                  • Yes No 3/4 cup diced almond
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/4 tsp cardamom powder

                                                                  The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. This recipe was featured as part of our Healthy Risotto round-up.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 2 whole lobster
                                                                  • Yes No 2 1/2 qt water
                                                                  • Yes No 6 whole black peppercorn
                                                                  • Yes No 1 small bay leaf
                                                                  • Yes No 1 medium leek
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No black pepper
                                                                  • Yes No 2 cup carnaroli rice
                                                                  • Yes No 1 cup dry white wine
                                                                  • Yes No 1/4 cup finely grated parmesan cheese
                                                                  • Yes No 1/3 cup minced chives
                                                                  • Yes No 1 medium lemon
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
                                                                  • Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done.
                                                                  • Transfer the lobsters to a cutting board. Wash out the large pot. When the lobsters are cool enough to handle, remove the meat from the shells (reserve the shells). Chop the meat into 1/2-inch pieces and refrigerate until needed (you should have about 2 cups).
                                                                  • Rinse the lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek. Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer.
                                                                  • In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
                                                                  • Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
                                                                  • When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 cup short grain brown rice
                                                                  • Yes No salt
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 1/2 lb kale stems and, leaves
                                                                  • Yes No 1/2 cup unsweetened coconut flakes
                                                                  • Yes No 1/2 lb extra firm tofu
                                                                  • Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.
                                                                  • In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.
                                                                  Yields: 4
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Lavender has a clean fresh flavour and is surprisingly good in cooking, particularly with fish or tagines.

                                                                  Ingredients
                                                                  • Yes No 2 vanilla pods
                                                                  • Yes No double cream
                                                                  • Yes No whole milk
                                                                  • Yes No egg yolk
                                                                  • Yes No 75g sugar
                                                                  • Yes No a of lavender, flowers picked
                                                                  • Yes No 4 tbsp 4 tablespoons caster sugar
                                                                  • Lavender has a clean fresh flavour and is surprisingly good in cooking, particularly with fish or tagines. Preheat the oven to 140°C/275°F/gas 1. Score the vanilla pods lengthways and scrape out the vanilla seeds with a knife or a teaspoon. Place the seeds into a saucepan, add the pods, cream and milk and slowly bring to the boil. Remove from the heat.Meanwhile, get yourself a large bowl that will fit over your pan and beat together the egg yolks and sugar until light and fluffy. Remove the vanilla pods from the pan and, little by little, add the milk and cream to the egg mixture in the bowl, whisking continuously. Add 2.5cm of hot water to your dirty pan, bring to a simmer and put the bowl on top of the pan. Cook the mixture for 5 minutes over the simmering water, stirring often, until it thickens and coats the back of a spoon. Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour. Remove any bubbles or froth from the mixture before dividing it between your ramekins. Stand these in a high-sided roasting tray, and fill the tray with water halfway up the ramekins. Place carefully in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set but is still slightly wobbly in the centre. Allow to cool at room temperature then place in the fridge until ready.To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and some more of the lavender flowers and caramelize under a very hot grill or using the chef’s torch.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grill

                                                                  Prep: 5 min., Cook: 3 min., Chill: 3 hrs. These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sparkling wine
                                                                  • Yes No 2 1/4 oz unflavored gelatin
                                                                  • Yes No 2 1/2 cup orange juice
                                                                  • Yes No 1 8 oz orange blossom honey
                                                                  • Yes No garnishes, orange, mint sprigs
                                                                  • Pour Champagne into a large bowl. Sprinkle gelatin over Champagne. Set aside.
                                                                  • Heat orange juice and honey in a small saucepan over medium-high heat 3 minutes or until well blended and thoroughly heated.
                                                                  • Add hot juice mixture to Champagne mixture, and stir 5 minutes or until gelatin dissolves. Pour mixture evenly into 8 Champagne flutes, and chill 3 hours or until set. Garnish, if desired.
                                                                  • Orange Honey-Ade: Combine 2 cups orange juice, 1 1/2 cups water, and 1/3 cup orange blossom honey in a large pitcher. Chill 2 hours. Serve over crushed ice. Prep: 5 min., Chill: 2 hrs.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 cup frozen cranberry
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No 2 cup dry red wine
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 tsp pink peppercorns
                                                                  • Yes No pinch coarse salt
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 2 cup club soda
                                                                  • Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
                                                                  • Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
                                                                  • Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
                                                                  • Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
                                                                  • To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  These tasty little pizzas cook quickly. Have all ingredients ready before you start grilling.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No olive oil
                                                                  • Yes No 8 oz smoked salmon
                                                                  • Yes No 1/3 cup caper
                                                                  • Yes No 2 8 oz cup shredded havarti cheese
                                                                  • Yes No 6 tsp chopped dill weed
                                                                  • Yes No 6 lemon
                                                                  • Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 2 cups flour, 2 teaspoons olive oil, and salt to form a soft dough.
                                                                  • Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic, adding enough remaining flour to prevent dough from sticking. Shape into a ball; place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
                                                                  • Punch dough down; divide into 6 equal portions, and coat with olive oil. Roll each portion into an 8-inch oval, and set aside on lightly oiled baking sheets.
                                                                  • Brush grill rack with oil (lightly to avoid flare-ups) over high heat (400° to 500°).
                                                                  • Place dough on rack, and grill for 2 minutes or until bottoms of crusts are lightly browned and tops begin to puff. (It's easier to prepare pizzas in batches.) Turn crusts over; top evenly with salmon, capers, and cheese. Close grill lid, and grill for 1 to 2 minutes or until cheese melts and crusts are golden brown.
                                                                  • Sprinkle each pizza with 1 teaspoon fresh dill and juice of 1 lemon wedge; serve immediately.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping. Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup graham cracker
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp water
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 3 8 oz fat free cream cheese
                                                                  • Yes No 2 8 oz less fat cream cheese
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 8 oz carton non-fat sour cream
                                                                  • Yes No 4 large egg
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 2/3 cup tawny port
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 10 oz frozen pitted dark sweet cherries
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 4 tsp corn starch
                                                                  • Yes No 4 tsp water
                                                                  • Preheat oven to 400°.
                                                                  • To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
                                                                  • Reduce oven temperature to 325°.
                                                                  • To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
                                                                  • Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
                                                                  • To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
                                                                  • Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
                                                                  Yields: 16servings (serving size: 1 slice cheesecake and about 2 tablespoons topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 3 medium onion
                                                                  • Yes No 1 1/2 cup sour cream
                                                                  • Yes No 1/2 lb cream cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1/2 tsp onion powder
                                                                  • Yes No 1/2 tsp worcestershire sauce
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No potato chips
                                                                  • In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
                                                                  • Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.
                                                                  Yields: 3cups
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

                                                                  Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.

                                                                  Ingredients
                                                                  • Yes No 1 5 1/2 to 6 lb 33% less sodium smoked, fully cooked ham half
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup red pepper jelly
                                                                  • Yes No 1/2 cup pineapple preserves
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Preheat oven to 425°.
                                                                  • Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.
                                                                  • Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.
                                                                  Yields: 18servings (serving size: about 3 ounces)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    diamond
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  Ingredients
                                                                  • Yes No 1/2 cup coarsely chopped mint
                                                                  • Yes No 1/4 cup coarsely chopped cilantro
                                                                  • Yes No 1/4 cup thinly sliced shallot
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 tbsp chopped scallion
                                                                  • Yes No 2 tbsp chili paste
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 2 tsp diced lemongrass
                                                                  • Yes No 1 1 lb beef flank steak
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sliced iceberg lettuce
                                                                  • Yes No 2 cup sliced napa cabbage
                                                                  • Yes No 1/2 cup chopped tomato
                                                                  • Yes No 1/2 cup red onion
                                                                  • Prepare grill.
                                                                  • To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
                                                                  • To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
                                                                  Yields: 4servings (serving size: 1 1/2 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

                                                                  This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavor that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Re

                                                                  Ingredients
                                                                  • Yes No 2 heaped tsp 2 teaspoons fennel seeds
                                                                  • Yes No 2 dried red chillies
                                                                  • Yes No olive oil
                                                                  • Yes No 1lb good quality
                                                                  • Yes No coarse italian
                                                                  • Yes No sausage
                                                                  • Yes No 1 tbsp 1 tablespoon dried oregano a wineglass of white wine zest and 1 lemon
                                                                  • Yes No penne sea salt and freshly ground
                                                                  • Yes No black pepper
                                                                  • Yes No knob a couple of knobs of butter
                                                                  • Yes No a of parmesan cheese
                                                                  • Yes No flat leaf parsley
                                                                  • This is a real blokey, gutsy yet simple pasta dish – but saying that, girls tend to like it as well! It hasn’t really got a sauce of any description because all the flavor that comes out of the ingredients will stick to the pasta and that’s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford – if you get cheap sausages it just won’t work.Bash up the fennel seeds and chillies in a pestle and mortar or Flavor Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the package instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavors then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    sprinkle

                                                                  Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1 tbsp sherry vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 8 cup greens
                                                                  • Yes No 4 cup sliced belgian endive
                                                                  • Yes No 2 tbsp roasted unsalted cashews
                                                                  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Add lettuce, endive, and cashews, tossing gently to coat. Serve immediately.
                                                                  Yields: 8servings (serving size: about 1 1/4 cups)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve

                                                                  Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic mayonnaise
                                                                  • Yes No 2 tbsp chopped organic parsley
                                                                  • Yes No 2 tbsp chopped organic chives
                                                                  • Yes No 1 tbsp chopped organic basil
                                                                  • Yes No 1 tbsp chopped organic dill weed
                                                                  • Yes No 1 tbsp chopped organic oregano
                                                                  • Stir together 2 cups mayonnaise, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh basil, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh oregano. Make a simple salad with boiled new potatoes and sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    dip
                                                                  Ingredients
                                                                  • Yes No 4 x pork chops
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No olive oil
                                                                  • Yes No 2 good eating apples, unpeeled
                                                                  • Yes No knob a of butter
                                                                  • Yes No a of fresh sage leaves
                                                                  • Yes No good strong cheese like stilton
                                                                  • Here is my version of a good English country classic – pork, apple and Stilton. Great pub grub!Preheat the oven to 200ºC/400ºF/gas 6. What I like to do is to lay the pork chops out on a board and, using a sharp knife, make 2cm deep cuts all along the fatty side of them. You can ask your butcher to do this for you if you like. It helps to render the fat out and will also make the skin crispy. Sprinkle the chops with salt and pepper.Pour a lug of olive oil into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. Add the apple wedges and a knob of butter to the pan and fry until lightly golden. Lay 4 wedges of apple on top of each pork chop. Dress your sage leaves in a little olive oil and top each apple stack with them. Sometimes I like to top it all off with a knob of Stilton or taleggio. Put the baking tray into the oven for 4 to 6 minutes until everything is golden and melted.• from Cook With Jamie
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt

                                                                  Notes: Grace Young's parents make their own broth with chicken, water, and fresh ginger, but canned chicken broth simmered with fresh ginger works well too. If cloud ears and lily buds are unavailable, substitute 1 cup finely shredded cabbage and 1 cup thinly sliced mushrooms and skip step 1; add cabbage and mushrooms to broth in step 4. You can prepare the soup through step 4 up to 1 day ahead; cool, cover, and chill. Reheat, covered, over high heat, then continue with step 5.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup dried cloud ears
                                                                  • Yes No 1/3 cup dried lily buds
                                                                  • Yes No 8 oz firm tofu
                                                                  • Yes No 4 oz loin
                                                                  • Yes No 1/2 cup canned sliced bamboo shoots
                                                                  • Yes No 1 1/2 qt fat skimmed chicken broth
                                                                  • Yes No 6 slice ginger
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 3 tbsp apple cider vinegar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup minced scallion
                                                                  • Yes No 1 1/4 tsp sugar, granulated
                                                                  • Yes No 3/4 tsp white pepper
                                                                  • Rinse cloud ears and lily buds under cool running water. Place in a small bowl, cover with cool water, and soak until soft, 15 to 20 minutes; drain. Pinch out and discard any hard spots from cloud ears, then rinse again; tear ears into 1/2-inch pieces. Remove and discard hard ends from lily buds; tie a knot in the center of each bud.
                                                                  • While cloud ears and lily buds are soaking, rinse and drain tofu; cut into 1/2-inch cubes. Rinse pork and pat dry; cut into 1/4-inch-thick matchstick-size pieces about 2 inches long. Rinse and drain bamboo shoots; cut lengthwise into 1/4-inch-wide strips.
                                                                  • In a 3- to 4-quart pan over high heat, bring broth and ginger to a boil; reduce heat, cover, and simmer to blend flavors, 20 to 25 minutes. Remove and discard ginger.
                                                                  • Stir in cloud ears, lily buds, tofu, pork, and bamboo shoots and bring to a boil over high heat. In a small bowl, mix cornstarch and vinegar until smooth; stir into boiling broth mixture and continue stirring until it boils again, 1 to 2 minutes.
                                                                  • In a small bowl, beat egg with a fork to blend. Remove soup from heat; immediately stir in egg, green onions, sugar, and pepper. Pour into a large bowl.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Ingredients
                                                                  • Yes No 1 12 lb frozen turkey
                                                                  • Yes No 1/2 cup packed brown sugar
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 4 cup apple juice
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/4 cup calvados
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey.
                                                                  • Combine sugar and water in a saucepan, and cook 5 minutes over medium heat. Remove from heat; stir in juice, vinegar, salt, and pepper. Combine turkey and juice mixture in a large oven cooking bag. Seal; marinate in refrigerator 24 hours. Remove from bag; reserve 2 3/4 cups marinade. Discard remaining marinade.
                                                                  • Preheat oven to 325°.
                                                                  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325° for 3 hours and 10 minutes or until thermometer registers 180°, basting occasionally with 2 cups marinade. (Cover turkey loosely with foil if it gets too brown.)
                                                                  • Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard skin.
                                                                  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 1/2 cup marinade, broth, brandy, and honey to pan. Combine 1/4 cup marinade and flour; stir with a whisk. Add to gravy mixture in saucepan. Bring to a boil; reduce heat. Simmer 15 minutes; stir frequently. Serve gravy with turkey.
                                                                  Yields: 12servings (serving size: 6 ounces turkey and 2 tablespoons gravy)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    oven cooking bag
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 large sweet potato
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1/2 tsp lime rind
                                                                  • Combine potatoes and olive oil, and spread in an aluminum foil-lined jellyroll pan.
                                                                  • Bake at 350° for 20 minutes.
                                                                  • Combine honey, lime juice, and lime rind. Pour over potatoes; gently toss. Bake 20 more minutes. Serve warm.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes